Shrimp Florentine
- 8 oz. angel hair pasta
- 12 oz. small shrimp (peeled, deveined and tail off)
- 6 oz. fresh baby spinach
- 1 small onion, chopped
- 4 cloves garlic, minced
- pinch of red pepper flakes
- 3 T. butter
- 1 T. olive oil
- 1/2 C. heavy cream
- 1 roma tomato, chopped (seeds removed)
- 1/4 C. grated parmesan cheese
- Bring a pot of water to a boil and add a good pinch of salt to the water and the pasta. While the pasta is cooking melt the butter in a large skillet and add the olive oil, onions and garlic. Cook until onions are translucent add in the spinach and the shrimp. Saute till spinach begins to wilt and shrimp are opaque. Add in the pepper flakes and heavy cream. Cook for 2-3 minutes and add in the chopped tomatoes. Drain pasta and toss the pasta in with the sauce and add parmesan cheese. Serve with garlic bread and a salad.
angel hair pasta, shrimp, fresh baby spinach, onion, garlic, red pepper, butter, olive oil, heavy cream, roma tomato, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/shrimp-florentine-52953421 (may not work)