There’s a special place in my heart for restaurant meals that feel like a treat; the kind of dish you order for a celebration or a date night in. For me, that dish has always been a creamy, luxurious shrimp pasta. I remember sitting in a cozy Italian restaurant years ago, utterly captivated by a plate of fettuccine tangled with plump shrimp and vibrant spinach in a silky parmesan sauce. I wanted to recreate that magic at home, but without the fuss, heavy cream, or hours at the stove. After countless experiments, this Creamy Shrimp Florentine Pasta was born. It’s my foolproof, weeknight friendly homage to that restaurant classic. It proves that with a simple, from scratch sauce and a few quality ingredients, you can create a dish that feels incredibly indulgent and special, any night of the week.
The flavor of this pasta is a masterful balance of rich, savory, and bright. The foundation is a velvety, umami packed parmesan sauce that’s deeply savory with a subtle nuttiness. Sweet, tender shrimp and earthy, fresh spinach (the “Florentine”) complement the richness, while sun dried tomatoes add bursts of tangy sweetness and a hint of complexity. A finish of fresh basil brings a final, aromatic lift. As for texture, it’s pure delight: perfectly al dente pasta coated in a lusciously creamy, clingy sauce, paired with juicy, succulent shrimp and the slight wilt of fresh spinach. It’s elegant, comforting, and deeply satisfying all at once.
Chef’s Secrets for the Perfect Florentine Pasta
These pro tips will elevate your dish from good to restaurant great.
- The “Pasta Water Gold” Rule: Before you drain your pasta, reserve at least 1 cup of the starchy cooking water. This liquid gold is the secret to achieving a perfectly silky, emulsified sauce that clings to every noodle. If your sauce seems too thick when combining, add the pasta water a splash at a time until it reaches a luxurious, flowing consistency.
- Don’t Overcook the Shrimp! Shrimp cook incredibly fast and become rubbery if overdone. Cook them just until they turn pink and opaque, which usually takes 2-3 minutes per side depending on size. They will continue to cook slightly when added back to the hot sauce.
- Use Freshly Grated Parmesan: Pre shredded cheese contains anti caking agents that can make your sauce grainy and prevent it from melting smoothly. For the creamiest, most luxurious sauce, always buy a block of Parmigiano Reggiano or high quality parmesan and grate it yourself just before using.
- Wilt the Spinach Gently: The residual heat from the pasta and sauce is all you need to wilt the fresh baby spinach perfectly. Tossing it in at the very end preserves its vibrant green color and delicate texture, preventing it from becoming slimy.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: You can prep components to speed up dinner. Peel and devein the shrimp, chop the sun dried tomatoes and basil, and grate the parmesan cheese up to a day in advance. Store them separately in airtight containers in the fridge.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb the sauce as it sits.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth, milk, or reserved pasta water to loosen the sauce. The microwave can work but may heat unevenly; stir frequently and add liquid.
- Freezing: Due to the dairy based sauce and cooked shrimp, this dish does not freeze well. The sauce may separate and the shrimp can become tough and rubbery upon thawing. For best quality, enjoy it fresh.
Step by Step Instructions
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Follow these simple steps for an effortlessly elegant dinner.
1Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2Sauté the Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Pat the shrimp dry and season both sides with salt and pepper. Add the shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side, until pink, opaque, and cooked through. Remove the shrimp with a slotted spoon to a clean plate.
3Make the Creamy Parmesan Sauce: In the same skillet (with any shrimp juices), add 1 more tablespoon of olive oil or butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour evenly over the garlic and cook, stirring, for 1 more minute to form a roux.
4Build the Sauce: Slowly pour in the chicken stock while whisking constantly to avoid lumps. Whisk in the warmed milk and bring the mixture to a gentle simmer for 1 minute, until slightly thickened.
5Finish the Sauce: Reduce the heat to low. Whisk in the freshly grated parmesan cheese, salt, and pepper until the cheese is fully melted and the sauce is smooth. For an extra creamy touch, stir in the optional half and half.
6Combine Everything: In the large pot used for the pasta (or back in the skillet if it’s big enough), combine the drained pasta and the creamy sauce. Toss to coat, adding splashes of the reserved pasta water as needed to reach a silky consistency.
7Add Final Ingredients: Gently fold in the cooked shrimp, fresh baby spinach, chopped sun dried tomatoes, and fresh basil. Toss just until the spinach is wilted.
8Serve Immediately: Divide among bowls, garnish with extra grated parmesan and black pepper, and serve right away.
Customize It: Ingredient Substitutions
This recipe is wonderfully adaptable.
- Gluten Free: Use your favorite gluten free pasta (like brown rice or chickpea penne) and substitute the all purpose flour with an equal amount of a 1:1 gluten free flour blend or cornstarch (whisk cornstarch with cold broth before adding).
- Dairy Free: Use vegan butter or olive oil. For the sauce, replace the milk with unsweetened plain almond or oat milk, and use a high quality vegan parmesan alternative. Omit the half and half.
- Vegetarian: Omit the shrimp. Add substance with cannellini beans, roasted chickpeas, or sliced sautéed mushrooms added in step 2. Use vegetable broth instead of chicken stock.
- Common Pantry Swaps:
- Shrimp: Chicken scallopini or even large sea scallops are excellent substitutes. Adjust cooking time accordingly.
- Sun Dried Tomatoes: Substitute with 1 cup of halved cherry tomatoes, sautéed for 1-2 minutes until they just begin to burst.
- Spinach: Swap with an equal amount of chopped kale (add it 1-2 minutes earlier to soften) or arugula.
- Half and Half: Use an equal amount of heavy cream or whole milk. For a lighter version, simply omit it; the sauce will still be deliciously creamy.
Serving Suggestions
- The Perfect Pairing: Serve with a simple garlic bread or a crisp, refreshing salad like an arugula salad with lemon vinaigrette to cut through the richness.
- For a Heartier Meal: Add a side of roasted asparagus or sautéed green beans with almonds.
- Beverage Pairings: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the shrimp and creamy sauce perfectly. For a non alcoholic option, sparkling water with a twist of lemon or iced tea is ideal.
- Garnish Bar: Let everyone top their own bowl with extra red pepper flakes for heat, toasted pine nuts for crunch, or a drizzle of good olive oil.
Essential Equipment List
- Large Stock Pot (6-8 quart): For boiling the pasta.
- Large Skillet (12 inch): Essential for cooking the shrimp and making the sauce. A stainless steel or enameled cast iron skillet works best for building a fond and making the roux.
- Whisk: Crucial for creating a perfectly smooth, lump free cream sauce.
- Box Grater or Microplane: For grating the parmesan cheese fresh.
- Tongs & Slotted Spoon: For handling the pasta and removing the shrimp.
- Ladle or Measuring Cup: For reserving the starchy pasta water.
Frequently Asked Questions (FAQ)
- Can I use frozen shrimp?
Yes, absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat them very dry with paper towels before seasoning and sautéing to ensure they sear properly and don’t steam. - My sauce is too thin. How can I thicken it?
Let it simmer for an extra 1-2 minutes to reduce. You can also create a “slurry” by mixing 1 tablespoon of flour with 2 tablespoons of cold milk or broth, then whisking it into the simmering sauce. Cook for another minute until thickened. - Can I make the sauce ahead of time?
The sauce is best made fresh, as it can thicken and separate upon cooling and reheating. However, you can prep all ingredients (grate cheese, mince garlic) to make the cooking process very fast. - What does “Florentine” mean?
In culinary terms, “Florentine” (à la Florentine) typically denotes a dish that includes spinach. It originates from the cuisine of Florence, Italy.
Creamy Shrimp Florentine Pasta
Ingredients
For the Pasta & Shrimp:
- 12 oz uncooked pasta penne, fettuccine, or linguine
- 1 tbsp olive oil
- Kosher salt and black pepper
- 1 lb raw jumbo shrimp peeled and deveined
- 2 large handfuls fresh baby spinach about 3 oz
- 1 8.5 oz jar sun dried tomatoes in oil, drained and chopped
- 1/4 cup fresh basil chopped
- Freshly grated Parmesan for serving
For the Creamy Parmesan Sauce:
- 1 tbsp olive oil or butter
- 4 cloves garlic minced
- 3 tbsp all purpose flour
- 1 cup chicken stock
- 1 cup whole milk warmed
- 3/4 cup freshly grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup half and half optional, for extra creaminess
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Before draining, reserve 1 cup of pasta water. Drain and set aside.
- Cook Shrimp: Heat 1 tbsp olive oil in a large skillet over medium high heat. Season shrimp with salt and pepper. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove to a plate.
- Start Sauce: In the same skillet, heat 1 tbsp oil or butter over medium heat. Add garlic; sauté 1 minute until fragrant.
- Make Roux: Sprinkle flour over garlic and cook, stirring, for 1 minute.
- Add Liquids: Slowly whisk in chicken stock until smooth. Whisk in warm milk. Bring to a simmer for 1-2 minutes until slightly thickened.
- Finish Sauce: Reduce heat to low. Whisk in grated Parmesan, salt, and pepper until melted and smooth. Stir in optional half and half.
- Combine: In the large pot or skillet, combine the drained pasta and creamy sauce. Toss, adding reserved pasta water as needed to loosen.
- Add Final Ingredients: Gently fold in cooked shrimp, spinach, sun dried tomatoes, and basil. Toss until spinach is wilted.
- Serve: Serve immediately, garnished with extra Parmesan and black pepper.
Notes
- Pasta Water: Reserving starchy pasta water is key for adjusting the sauce consistency.
- Fresh Cheese: Grating your own Parmesan from a block ensures the smoothest, creamiest sauce.
- Reheating: Reheat leftovers gently in a skillet with a splash of broth or milk. Does not freeze well.
