The classic Florentine preparation places the main ingredient on a bed of buttery spinach, topped with sauce and cheese and browned under the broiler. We’ve replicated the basic idea, giving you all those rich and cheesy flavors, but with less effort than a full-on Florentine. We’ve even improved it, with a bit of heat from the red pepper flakes. Tip: An easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
5 ounces spaghetti pasta
2 tablespoons olive oil
1/2 pound 16-20 count shrimp, peeled and deviened
1 shallot, peeled and minced
2 garlic cloves, minced
5 ounces baby spinach, roughly chopped
¼ bunch fresh flat leaf parsley, minced
2 teaspoons mirepoix base or vegetable
¼ cup light cream
1 ounce grated Parmesan cheese
Salt, to taste
Ground black pepper, to taste
Bring 3 1/2 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta boils, cook shrimp.
Heat 2 teaspoons olive oil in a large cast iron skillet over medium-high heat, until oil is shimmering. Working in batches if necessary, add shrimp to the skillet n and cook undisturbed until seared on one side, 1-2 minutes. Flip shrimp, and add shallot and garlic. Cook until aromatic, 30-60 seconds.
Lower heat to medium. Add the parsley and spinach to the skillet and stir occasionally until spinach is wilted. Add the shrimp and stir to cook until the shrimp is opaque and pink when it reaches a minimum internal temperature of 145ºF, 2-3 minutes. Stir in cream, Parmesan, half the pasta cooking water, mirepoix base, and pasta. Reduce the heat to a simmer. Once simmering, cook until sauce is slightly thickened, 2-3 minutes. If too dry, add additional pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.
Remove the skillet from the heat and season with salt and crushed red pepper flakes, to taste.
To serve divide, the shrimp Florentine between two plates and garnish the pasta with parsley.
Many chefs consider mirepoix to be the key ingredient for adding that extra umph to a dish. It’s the secret sauce; the essential ingredient; the reason your food tastes so good. Mirepoix plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.
You can find mirepoix soup bases in the soup aisle of your local supermarket. If that is not the case you buy it online at speciality gourmet shops. Click here for the link.
To learn how to make your own mirepoix base, just click here for the link to a great teaching video.
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