Food · Recipes · Savory · Uncategorized

Shrimp Scampi Florentine {Recipe}

Hello all!

With Summer’s upcoming arrival and our warmer weather, I have rediscovered my love for changing up my recipes and trying new food to share with you all (and my husband, of course!). We recently booked a trip to Europe for next spring, where we’ll be traveling to London, Paris, and Rome… so while we aren’t visiting Florence, I am finding myself very much into trying new Italian recipes as of late. Fresh vegetables are tasting so good now that it’s summer, so I wanted to have shrimp scampi with veggies, and this seemed like the perfect combination. I hope you enjoy!

Ingredients

  • 1 pound pasta, cooked according to package (I use linguine)
  • 8 tablespoons unsalted butter, divided into two 4 tablespoons portions
  • 2 tablespoons olive oil (or other cooking oil of your choice)
  • 1 tablespoon garlic, chopped
  • 1 pound large raw shrimp, peeled, deveined, and thawed
  • 1/2 cup dry white wine (I prefer chardonnay)
  • 1/2 cup lemon juice
  • 4 cups fresh baby spinach
  • 1.5 cups tomato, chopped

Directions

Cook pasta according to package instructions.

Heat a large skillet over medium-high heat, melting four tablespoons of butter along with two tablespoons of olive oil. When melted, turn the heat down to medium, adding garlic and cook for two minutes.

Add shrimp in one layer to the skillet, searing on each side until reddish orange/pink in color. This can take 2-5 minutes on each side, depending on the size of your shrimp. Remove shrimp from skillet with tongs and keep warm.

Add lemon juice and white wine to skillet and bring to a boil. Add the four remaining tablespoons of butter. When melted, add spinach and tomatoes along with cooked pasta to the skillet and toss the ingredients until the spinach is wilted. Season with salt and pepper to taste.

Add the shrimp to the skillet, mixing together.

Serve with a sprinkling of parmigiano-reggiano, a bit of garlic bread, and a side salad. Pair with chardonnay (all extras are optional).

Enjoy!

I hope that this recipe whisks you away to the Italian countryside, and that you love it! Let me know what you think in a comment below.

xoxo 

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