Creamy Shrimp Florentine Pasta
An elegant, restaurant worthy pasta ready in 30 minutes! Jumbo shrimp, fresh spinach, and sun dried tomatoes are tossed in a luxuriously creamy homemade parmesan sauce. The perfect easy yet impressive dinner.
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.