Creamy shrimp Florentine
2
- Prep Time8 min
- Total Time8 min
- Makes6 to 8 servings
Andreas Trauttmansdorff
Ingredients
454-g pkg fettuccine or spaghetti pasta
1 bunch leeks, about 3
2 tbsp butter
6 plum tomatoes
500 g uncooked shrimp, peeled
1/3 cup white wine
435-mL bottle alfredo sauce, or 2 300-mL containers
generous pinch salt
generous pinch ground black pepper
8 cups baby spinach
freshly grated parmesan, optional
Instructions
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. As soon as pasta is added to water, cut off and discard dark green parts from leeks. Slice white parts in half lengthwise. Fan out and rinse under cold running water to remove grit. Trim and discard root ends, then thinly slice.
Melt butter in a large wide saucepan over medium heat. Add leeks. Stir often until soft, 3 to 5 minutes. Meanwhile, slice tomatoes in half. Squeeze out and discard seeds, then coarsely chop tomatoes. If using frozen shrimp, do not thaw. Place in a sieve. Rinse under cold running water until separated and ice crystals melt. Drain well.
When leeks are soft, add tomatoes and wine. Stir often, 1 minute. Stir in alfredo sauce. Increase heat to medium-high. Bring to a boil, stirring often. Add shrimp, salt and pepper. Stir often, uncovered, until shrimp turn pink, 3 minutes. When pasta is cooked, drain well. Stir into sauce. Add spinach and stir just until wilted. Spoon into bowls. Sprinkle with Parmesan.
Nutrition (per serving)
Calories 420, Protein 19.8g, Carbohydrates 52.9g, Fat 14.1g, Fibre 5.5g, Sodium 732mg.
Pasta is a must-have for last-minute entertaining. Whip up a decadently creamy pasta in less than 25 minutes with store-bought sauce, frozen shrimp, fresh tomatoes and spinach.
Your complete menu
Start with toasts topped with bottled antipasto or bruschetta, or nibblies from the supermarket deli cart. Serve with tossed green salad with clementines and toasted pine nuts. End with tartufo or chocolate ice cream with raspberries.
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