Amy's Cajun Shrimp Florentine

• 2 lbs medium shrimp, peeled and deveined, tails off
• 2 tablespoons cajun seasoning
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups whole milk (approximately)
• 3 green onions, chopped
• 4 garlic cloves, grated
• 14 teaspoon nutmeg
• 1 (10 ounce) box frozen spinach, thawed and squeezed dry
• salt and pepper, to taste
• 1 cup parmesan cheese, freshly grated
• 2 -3 tablespoons fresh basil, chopped
• 1 lb pasta, cooked al dente (whatever pasta you like)
• 1 tomatoes, seeded and diced

1. Combine shrimp with olive oil and cajun seasoning.
2. Let marinate several hours if possible.
3. In heavy dutch oven, melt butter over medium heat.
4. Saute shrimp until pink, about 3-4 minutes.
5. Remove shrimp and set aside.
6. Add flour and cook a few minutes, whisking continually.
7. Gradually add milk or cream, whisking until smooth.
8. Add onions, garlic, nutmeg, spinach, salt and pepper.
9. Let simmer until thickened.
10. Add cheese and basil; add shrimp back into pot.
11. Stir to combine.
12. Add most of sauce to cooked pasta and toss well to combine.
13. Top pasta with remaining sauce.
14. Top with tomato; garnish with additional cheese and basil if desired.

shrimp, cajun seasoning, extra virgin olive oil, butter, flour, milk, green onions, garlic, nutmeg, frozen spinach, salt, parmesan cheese, fresh basil, pasta, tomatoes

Taken from www.food.com/recipe/amys-cajun-shrimp-florentine-332884 (may not work)