Shrimp Florentine
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fast and easy, this shrimp and vegetable pasta dish makes a tasty dinner.
  • 1 pound of uncooked pasta, I used Penne
  • 1 pound medium sized raw shrimp, shelled and de-veined.
  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic, minced
  • 4 shallots, chopped
  • ½ cup chicken or vegetable broth or wine
  • 2 cups chopped tomatoes
  • 10 oz raw spinach
  • Salt and pepper to taste
  • ¾ cup Parmesan cheese
  1. Bring salted water to a boil
  2. While you're waiting for the water to boil, chop the vegetables and peel the shrimp if necessary.
  3. Once the water is boiling, add pasta so it can cook while you make the sauce.
  4. Heat oil in the bottom of a large sauce pan
  5. Add shallots and garlic and saute briefly until they become translucent. Be careful not to let the garlic burn, it will taste bitter.
  6. Add broth and stir to combine
  7. Add chopped tomatoes and stir to combine
  8. Allow to come to a simmer, stirring frequently.
  9. Add spinach and allow to wilt. Stir to incorporate.
  10. Add salt and pepper to your taste
  11. Add shrimp and heat through until the shrimp are cooked and turn light pink. This should take only about two minutes.
  12. Drain cooked pasta and stir it into the sauce with the shrimp.
  13. Serve in bowls and sprinkle with 2 tablespoons of Parmesan cheese.
  14. Some warm crusty bread goes great with this.
Recipe by Patty Cake's Pantry at