Shrimp Florentine Pasta Recipe


  • Pasta: 12 ounces of your favorite pasta shape (penne, linguine, fettuccine all work well)
  • Shrimp: 1 pound large shrimp, peeled and deveined
  • Olive Oil: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Spinach: 5 ounces fresh baby spinach, washed
  • Sun-dried tomatoes: 1/2 cup, chopped (oil-packed or rehydrated)
  • White Wine: 1/2 cup (dry, like Sauvignon Blanc or Pinot Grigio)
  • Heavy cream: 1 cup
  • Chicken broth: 1/2 cup
  • Parmesan cheese: 1/2 cup, freshly grated, plus more for serving
  • Fresh basil: 1/4 cup, chopped
  • Salt and black pepper: To taste
  • Optional: Pinch of red pepper flakes for a bit of heat


1. Prep work

  • Bring a large pot of salted water to a boil for the pasta.
  • Mince the garlic and chop the sun-dried tomatoes.

2. Cook the pasta

  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • Drain and reserve about 1/2 cup of the pasta water.

3. Cook the shrimp

  • While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the shrimp with salt and pepper. Add them to the skillet and cook for about 2 minutes per side, or until pink and cooked through. Remove the shrimp to a plate and set aside.

4. Make the sauce

  • Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook for 30 seconds, or until fragrant.
  • Deglaze the pan with the white wine, scraping up any browned bits. Allow the wine to reduce by half.
  • Stir in the heavy cream and chicken broth, then bring the sauce to a simmer.
  • Add the Parmesan cheese and stir until melted. Season with salt, pepper, and red pepper flakes (if using).

5. Assemble the dish

  • Add the cooked pasta, spinach, sun-dried tomatoes, cooked shrimp, and fresh basil to the skillet with the sauce.
  • If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
  • Toss everything gently until the spinach wilts and the ingredients are well-combined.

6. Serve

  • Serve immediately with additional grated Parmesan cheese and a sprinkle of fresh basil for garnish.


Don’t overcook the shrimp! Shrimp cook very quickly, so watch them carefully.

Fresh spinach is best, but frozen spinach can be used in a pinch. Thaw and squeeze out excess liquid before adding it to the sauce.

Adjust the sauce to your taste: Add a squeeze of lemon juice for brightness or a dollop of ricotta for extra creaminess.

Make it your own! Try other additions like mushrooms, roasted bell peppers, or a sprinkle of pine nuts.


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