Shrimp Florentine with Bowtie Pasta
This pasta dish is absolutely delicious 🤤 So rich and creamy it’s a hit at my house everytime I make it #pasta #florentine#recipes #italianfood #dinnerideas
🛒 Ingredients
* 12 oz bowtie (farfalle) pasta
* 1 lb shrimp (peeled & deveined)
* Salt & black pepper (to taste)
* 1 tbsp olive oil
* 2 tbsp butter
* 3 cloves garlic (minced)
* 1 cup heavy cream
* ½ cup chicken broth
* ¾ cup grated Parmesan cheese
* 3 cups fresh spinach
* ½ tsp Italian seasoning
* Pinch red pepper flakes (optional)
* Juice of ½ lemon
👩🍳 Instructions
1. Cook the pasta
* Boil bowtie noodles in salted water until al dente.
* Drain and set aside (save ½ cup pasta water just in case).
2. Cook the shrimp
* Season shrimp with salt & pepper.
* Heat olive oil in a skillet over medium-high.
* Cook shrimp 1–2 minutes per side until pink.
* Remove and set aside.
3. Make the creamy Florentine sauce
* In the same pan, melt butter.
* Add garlic and sauté until fragrant (about 30 seconds).
* Pour in chicken broth and heavy cream.
* Simmer 3–4 minutes until slightly thickened.
4. Add the good stuff🤤
* Stir in Parmesan cheese until melted and smooth.
* Add spinach and let it wilt into the sauce.
* Season with Italian seasoning, red pepper flakes, and a squeeze of lemon juice.
5. Bring it together
* Add cooked pasta and shrimp back into the pan.
* Toss until everything is coated in that creamy sauce.
* If it’s too thick, splash in a little reserved pasta water
I've tried many pasta dishes, but this Shrimp Florentine with bowtie pasta stands out for its perfect balance of flavors and textures. The wide, flat shape of farfalle pasta holds the creamy sauce beautifully, allowing each bite to be rich yet not overwhelming. When I make this recipe, I always save some pasta water—it’s a game changer to loosen the sauce just enough to coat the pasta evenly without becoming runny. One tip is to cook the shrimp until just pink; overcooking makes the shrimp rubbery, which can ruin the texture contrast. I also like to add a little extra garlic to the sauce for enhanced aroma and depth. The fresh spinach not only adds vibrant color but also a mild earthiness that complements the lemons’ bright acidity. This dish is incredibly versatile. You can add mushrooms or sun-dried tomatoes for an extra twist. For a lighter option, substitute half the heavy cream with Greek yogurt to keep the creaminess without adding too much richness. I’ve found that the pinch of red pepper flakes really wakes up the flavor too, but it’s easy to omit if you prefer a milder taste. Overall, this recipe is a crowd-pleaser at home because it comes together quickly and feels indulgent without being complicated. It’s an excellent weeknight dinner idea that feels special enough for guests. Give it a try, and you might find it becoming a regular in your pasta rotation!
Looks delicious