Roasted Pepper Shrimp Florentine
This savory creamy seafood pasta recipe originates from Florence, Italy.
Ingredients
- 1.5 lbs shrimp peeled and deveined
- 2 cups jarred roasted red peppers roughly chopped
- 4 cloves garlic minced
- 1 onion sliced
- 2 cups spinach
- 1 cup heavy cream
- ½ cup chicken stock
- ½ cup Parmesan cheese shredded
- 2 tbsp Italian herbs
- 2 tsp red pepper flakes
- 1 box pasta traditionally fettuccine or linguini
Instructions
- Cook pasta according to instructions and set aside.
- In a seasoned cast iron pan on medium heat, sear the shrimp with salt/pepper and some oil until they turn pink. Set aside.
- In the same pan, saute the sliced onions until they start to turn golden. Add the minced garlic and saute for another 2 minutes.
- At this point, add the roasted red peppers, Italian herbs, red pepper flakes, and chicken stock. Turn down the heat to low and simmer for a few minutes.
- Then add the spinach, heavy cream, and the sauteed shrimp. Simmer for 5 more minutes, stirring constantly, until the spinach has wilted.
- Finally, stir in the cooked pasta, top with Parmesan cheese, and serve warm.
Notes
Note that the traditional version uses sun-dried tomatoes rather than roasted red peppers (but we used what we had in the pantry!).
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2 thoughts on “Roasted Pepper Shrimp Florentine”
what step/when do you add the 1 cup of heavy cream??
Thanks for pointing that out! Just updated the recipe itself. You can first reduce the broth for a few minutes before adding the cream with the spinach and shrimp. Hope this helps!