Ingredients for Amy's Cajun Shrimp Florentine
- 1 pound medium shrimp
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Green Onions
- 2 cloves minced garlic
- 1/4 teaspoon nutmeg
- Frozen Spinach
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese, plus extra for serving (optional)
- 1/4 cup chopped fresh basil, plus extra for serving (optional)
- 1 pound pasta
- a few slices tomato, for serving (optional)
- 1/2 cup chopped yellow onion
- 5 ounces fresh spinach (roughly chopped)
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How to Make Amy's Cajun Shrimp Florentine
- In a bowl, combine 1 pound of shrimp with 2 tablespoons of olive oil and 1 tablespoon of Cajun seasoning. Marinate for at least 30 minutes (or longer for best results).
- In a heavy-bottomed Dutch oven or large pot, melt 4 tablespoons of butter over medium heat.
- Add the marinated shrimp and sauté until pink, about 3-4 minutes per side.
- Remove the shrimp from the pot and set aside.
- Add 2 tablespoons of all-purpose flour to the pot and cook for 1-2 minutes, whisking constantly to create a roux.
- Gradually whisk in 1 1/2 cups of heavy cream or milk until smooth and creamy.
- Add 1/2 cup of chopped yellow onion, 2 cloves of minced garlic, 1/4 teaspoon of nutmeg, 5 ounces of fresh spinach (roughly chopped), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Bring the sauce to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally.
- Stir in 1/2 cup of shredded Parmesan cheese and 1/4 cup of chopped fresh basil.
- Add the cooked shrimp back to the pot and gently stir to combine.
- Cook 1 pound of pasta according to package directions. Drain and add most of the sauce to the cooked pasta.
- Toss well to coat the pasta evenly.
- Serve the pasta topped with the remaining sauce, a few slices of tomato, and extra Parmesan cheese and basil (optional).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
56g
Fat
64g
Carbs
35g
