Recipes / Florentine Shrimp and Pasta
Yield 4 servings
Amount Per Serving
Total Fat 19g
Saturated Fat 8g
Total Carbohydrates 75g
Dietary Fiber 4g
Florentine Shrimp and Pasta
From Woman’s Day | December 6, 2005
Active Time: 5 minutes
Total Time: 15 minutes
2 boxes (9 oz each) frozen boil-in-bag creamed spinach
12 oz penne pasta (3 1⁄2 cups)
1 lb peeled, cleaned large shrimp
1. Bring a large pot of lightly salted water to a boil. Add spinach pouches; return to a boil. Add pasta; cook as pasta package directs.
2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp and 1⁄8 tsp pepper. Cook 3 minutes, or until cooked through. Remove from heat.
3. Scoop out 1⁄2 cup pasta cooking water; remove spinach. Drain pasta; return to pot. Add spinach, shrimp and 1⁄8 tsp pepper; toss to mix, gradually adding reserved water if needed to moisten.
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