Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Recipe Box
Go to Collections
Shrimp Florentine
Easy and elegant dinner
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Main, Main Course
Cuisine:
American
Keyword:
30 minute seafood meals, recipes for lent with shrimp, shrimp florentine, shrimp in cream sauce recipe
Servings:
4
Calories:
457
kcal
Author:
Judith Hannemann
Ingredients
1
lb
shrimp
cleaned and deveined
2
tbs
olive oil
Sauce:
1
clove
garlic
minced
1
tbs
unsalted butter
1/2
cup
rich chicken stock
1/2
tsp
Italian seasoning
1
cup
heavy cream
1/4
cup
Parmesan or Romano cheese
grated
1
cup
chopped spinach
thawed and water squeezed out (see NOTES)
Salt & Pepper to taste.
US Customary
-
Metric
Instructions
Heat a large pan over medium high heat. Add the oil and when it shimmers, add the shrimp. Cook just until it starts to turn pink; remove from pan.
In the same pan, add the butter. When the butter is melted, add the garlic and cook only until it’s fragrant, about 30 seconds.
Add the stock, cream and grated cheese. Stir well, and cook until the liquid is reduces 25 per cent, about 6-10 minutes.
Add the spinach and the shrimp. Simmer for about 5 minutes and serve immediately.
Notes
Fresh baby spinach may be substituted, but use about 2 cups.
Nutrition
Serving:
1
serving
|
Calories:
457
kcal
|
Carbohydrates:
5
g
|
Protein:
29
g
|
Fat:
36
g
|
Saturated Fat:
18
g
|
Cholesterol:
381
mg
|
Sodium:
1072
mg
|
Potassium:
302
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5591
IU
|
Vitamin C:
7
mg
|
Calcium:
326
mg
|
Iron:
3
mg