Tuesday, August 6, 2013

Shrimp Florentine Pasta

Shrimp Florentine Pasta

Photo: Johnny Autry and Randy Mayor

Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad.

Yield: Serves 4 (serving size: 1 3/4 cups)
  • Nutritional Information
Amount per serving
  • Calories: 402
  • Fat: 8.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 32.1g
  • Carbohydrate: 49.3g
  • Fiber: 4g
  • Cholesterol: 188mg
  • Iron: 6mg
  • Sodium: 520mg
  • Calcium: 107mg


  • Preparation
  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • (6-ounce) package fresh baby spinach
  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
  2. 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.