Shrimp Florentine Recipe

Prepare shrimp and spinach

Pat the shrimp dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rinse and drain spinach if using pre-washed; if not, wash thoroughly and spin dry.

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent.

Add 2 cloves minced garlic and cook 30 seconds until fragrant, stirring so garlic doesn't brown.

Sprinkle 1 tsp all-purpose flour over the shallot-garlic mixture and cook, stirring, about 1 minute to remove raw flour taste.

Slowly whisk in 3 tbs milk and 1 tbs heavy cream until a smooth, slightly thickened sauce forms. Cook 1–2 minutes until it begins to thicken.

Add the packed spinach in batches, stirring and wilting it down before adding more. Continue until all spinach is incorporated and wilted, about 3–4 minutes.

Stir in 1 tbs grated Parmesan, a pinch of freshly grated nutmeg, 1 tsp salt and 1/2 tsp black pepper. Cook another minute, then reduce heat to low and keep warm. Taste and adjust seasoning.

In a separate large skillet, heat 1 tbs olive oil and 1 tbs unsalted butter over medium-high heat until butter foams.

Add the seasoned shrimp in a single layer, leaving space between pieces. Cook undisturbed about 1.5–2 minutes per side (depending on size) until pink and opaque. Do not overcook.

Push shrimp to one side of the pan. Add 3 minced cloves garlic to the empty side and sauté 20–30 seconds until fragrant. Stir garlic into shrimp.

Pour in 1 tbs dry white wine (or chicken broth) and 1 tbs fresh lemon juice; add 1 tsp red pepper flakes. Cook 30–60 seconds, scraping any browned bits from the pan. Taste and adjust salt/pepper if needed. Remove pan from heat.

Spoon the warm creamed spinach onto plates or a shallow serving dish to create a bed for the shrimp.

Arrange the cooked shrimp on top of the spinach. Spoon any pan sauce from the shrimp over the shrimp and spinach for extra flavor.

Garnish with chopped fresh parsley and serve with lemon wedges. Offer crusty bread or cooked pasta/rice alongside to soak up the sauce.