Best Shrimp Florentine Recipes

MY SPECIAL SHRIMP SCAMPI FLORENTINE

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

SHRIMP FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Thaw and drain spinach.
• Spread spinach in a pie pan and top with shrimp.
• In a saucepan, melt butter and stir in flour.
• Then gradually add milk, wine, scallions.
• Cook on low, stirring
• Add salt, pepper and enough paprika for a rosy color.
• Pour sauce over shrimp and sprinkle with cheese.
• Bake uncovered for 30 minutes or until bubbly.

SHRIMP FLORENTINE WITH ZOODLES

Steps:

• Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
• Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

SHRIMP PILAF FLORENTINE

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
• Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.

EASY SHRIMP FLORENTINE AND PENNE PASTA

Steps:

• Boil the pasta in salted water until done.
• While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm.
• Cook creamed spinach in microwave according to package directions or until hot throughout.
• Before draining pasta, reserve 1/2 cup of the pasta water.
• Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp.
• Toss so that sauce coats the pasta and serve.

SHRIMP FLORENTINE

Steps:

• Drain spinach; press in sieve and chop it.
• Melt 1 tbsp butter, add garlic; sauté spinach until dry.
• Season and spread in bottom of a casserole.
• Spread 2/3 shrimps on top.
• Make Béchamel sauce.
• Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
• Drain milk.
• Combine 3 Tbsp butter and flour; add milk slowly whisking.
• Microwave 3 minutes stirring twice.
• Pour Bechamel sauce over the shrimps.
• Bake 350*- 20 minutes.
• Melt remaining butter and saute rest of shrimps.
• Arrange around the edge of casserole.
• Cover with cheese and place under broiler 4-5 minutes.

SHRIMP FLORENTINE WITH PASTA

Steps:

• Heat oil.
• Saute half of the shrimp to use as garnish, reserve shrimp.
• Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
• Chop remaining shrimp and add to the spinach mixture.
• Cook 3 min.
• Stir in seasonings.
• Toss with pasta and add shrimp garnish and serve.

SHRIMP FLORENTINE RAMEKINS

Steps:

• Put the shrimp in a large pan with enough water to cover; bring to a boil.
• Remove from heat and let stand for 1 minute.
• Drain into a collander, peel, and devein; set aside.
• Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
• In a medium saucepan, melt 6 tablespoons butter over moderate heat.
• Add in the flour; whisk constantly for about 2 minutes or until very smooth.
• Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
• Season to taste with salt and pepper, whisk and remove from heat.
• Butter six to eight 4-oz. ramekins; set aside.
• In a skillet, melt the remaining 2 tablespoons butter over medium heat.
• Add in the scallions; stir/saute 1 minute.
• Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
• Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
• Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
• Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.

SHRIMP FLORENTINE

Steps:

• Bring a pot of water to a boil and add a good pinch of salt to the water and the pasta. While the pasta is cooking melt the butter in a large skillet and add the olive oil, onions and garlic. Cook until onions are translucent add in the spinach and the shrimp. Saute till spinach begins to wilt and shrimp are opaque. Add in the pepper flakes and heavy cream. Cook for 2-3 minutes and add in the chopped tomatoes. Drain pasta and toss the pasta in with the sauce and add parmesan cheese. Serve with garlic bread and a salad.

SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.3/5)

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

FLORENTINE SHRIMP LASAGNA

Steps:

• Preheat oven to 350 degrees F. In a medium bowl combine, spinach, ricotta cheese, 3/4 cup cheese blend, basil and egg. Fold in one pouch of Chicken of the Sea® Shrimp; set aside spinach mixture. In saucepan, combine Alfredo sauce and pesto sauce; add remaining shrimp. Pour 1/3 of the sauce into a greased 11x7x2-inch baking dish; set aside. Spread filling over each noodle. Roll into a wheel and place in baking dish. Bake covered, for 25 minutes. Just before serving, heat sauce until hot. Pour over shells. Sprinkle with more basil if desired.

SHRIMP FLORENTINE STIR-FRY

Steps:

• Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
• Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.

SHRIMP FLORENTINE WITH CARAMELIZED GARLIC

Steps:

• Preheat oven to 350 degrees.
• To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
• To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
• Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.

FIERY SHRIMP FLORENTINE WITH PASTA AND PINE NUTS

Steps:

• 1. Bring 4 quarts water to rolling boil in large stockpot. 2. While water is heating, toast pine nuts over medium-high heat in a large wok or skillet, stirring constantly, until golden-brown. Set aside 3. Heat separate 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and ¾ tsp salt in medium bowl. Add shrimp to skillet and cook in single layer for 30 seconds. Off heat, turn shrimp and add cognac. Return pan to high heat and wave lit match over skillet until cognac ignites. Shake skillet until flames subside. Drain shrimp, reserving cooking liquid, and transfer shrimp to medium bowl. Set aside. 4. Add pasta to now-boiling water, and cook according to package directions. 5. Heat 2 tbsp olive oil over low heat in skillet or wok used for pine nuts. Add 3 cloves minced garlic, and cook, stirring constantly, until garlic foams and turns straw-colored. Add remaining red pepper flakes, remaining minced garlic, and reserved liquid from shrimp, turn heat up to high, and stir in spinach. Toss until wilted, being careful not to overcook. Add shrimp back in to heat through. 6. Drain pasta and transfer to a large bowl. Add butter, shrimp and spinach mixture, parmesan cheese, pine nuts and salt and pepper to taste. Toss well and serve immediately.

SHRIMP FLORENTINE STIR- FRY

Steps:

• 1. heat oil in a 12- inch nonstick wok or a 12- inch skillet over medium-high heat.
• 2. add shrimp,stir- fry 2/3 minutes or until shrimp are pink.
• 3. add spinach,corn,roasted bell peppers,tarragon and garlic salt.
• 4. stir-fry 2-4 minutes or until spinach is wilted.
• 5. serve with lemon wedges.
• 6. serving size. one serving calories 185 calories from fat 45;fat 5 g. saturated 1g. cholesterol 160; sodium 600 mg. carbohydrate 17g. diettary fiber 3g. protein 21g. % daily value vitamin a 56% vitaminc 2% calcium 10% iron 26% diet exchanges 2 lean meat. 3 vegetable

QUICK TOMATO SHRIMP STEW FLORENTINE

Steps:

• Heat olive oil over moderately high heat. Saute onion and garlic for 3 minutes, until limp and fragrant.
• Add the tomatoes, basil and red pepper. Bring to a boil. Add frozen spinach and boil for 5 minutes.
• Add shrimp and cook until shrimp has cooked through, about 5-7 minutes depending on the size of the shrimp.
• This is good served over rice or any grain of your choice. It also good with crusty bread and a salad.

SHRIMP FLORENTINE WITH CARAMELIZED GARLIC

Steps:

• Preheat oven to 350°.To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

EGGPLANT WRAPPED SHRIMP FLORENTINE

Steps:

• Peel and devein shrimp, rinse and dry with paper towels and keep chilled in refrigerator. Slice eggplant lengthwise about 1/8 of an inch and soak with salt in a collander, press water out. Prepare cornmeal with salt and pepper, parmesean cheese, oregano. Dip eggplant in beaten egg, then dredge in corn meal mixture. Then place in a baking pan that was drizzled with oil and bake at 350 degrees till eggplant are tender turning once on each side. Remove from oven and set aside on dish with paper towel. Then wrap uncooked shrimp with eggplant and secure with a toothpick.add heated marinara sauce over eggplant wrapped shrimps, then add parmesean cheese, and thin slices of fresh mozzarella. Bake at 375 degrees for about 15 minutes until cheese is melted. Remove from oven and garnish with fresh basil and serve. Two to four shrimps is enough of an entree

SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.4/5)

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

SHRIMP FLORENTINE WITH ZOODLES

Steps:

• Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
• Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.