Wednesday, April 07, 2010

Shrimp Florentine

Sometimes some of these dishes are so easy, it's not even funny. You get home, throw some stuff in the pan, cook some pasta, toss it all together and make an amazing meal. And sometimes you spend hours slaving over the stove and when you finally sit down to eat, you think "hmmm, all that work for this?".

Today was a typical amazing meal day. It had been a long one with car troubles, work issues and having to meet with people that are in the past for a reason, so by the time I walked in the door, I had no time or desire to do anything fancy. Hurray for the freezer, I say! Because I pulled out a package of shrimp that I stuffed in there somewhere, grabbed a handful of spinach, some shredded cheese from the fridge and used up the rest of that half-and-half that was bought for the butter chicken and within fifteen minutes, I had a tasty, flavorful meal. You can do the same!!

Shrimp Florentine
1 package of whole wheat spaghetti (or the pasta of your choice)
3 garlic cloves
1 tablespoon of butter
2 cups of fresh spinach
Shrimp (this very much depends on how big they are, how many you have: just get enough for everyone)
1/2 cup of half-and-half
1/2 cup of warm chicken stock
1 cup of shredded Italian cheese (I use a 6 cheese mix: parmesan, asiago, mozzarella etc)

Add the package of spaghetti to a pot with enough boiling water. While the pasta cooks, peel and mince the garlic. Heat the butter in a Dutch oven and caramelize the garlic until golden, then quickly add the spinach. Stir for a minute or two, then add the shrimp, continue to stir until the shrimp are heated through or pink, then add the half and half and the stock, stir until well blended and add in the cheese. Keep stirring until the cheese is melted and the sauce thickens, then taste and adjust with salt and/or pepper. Drain the spaghetti and toss with the sauce.

See? Nothing to it and soooo yummie!! If you don't have shrimp, you can use chicken.

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