These were probably the best shrimp tacos I’ve had — at home, in a restaurant, or otherwise. I doubled-down on the corn tortillas for each taco, and heated them on a cast iron griddle with a little bit of canola oil. Then I added shredded jack cheese and the shrimp, and I let them continue heating on the griddle until the cheese was melted.
This Shrimp Scampi Florentine recipe is not only easy to make, but also incredibly delicious. It’s full of healthy and tasty vegetables, and none of the heavy cream that a lot of the shrimp pasta dishes out there rely on. You could easily expect to pay $25 for a dish of this caliber at a fine Italian restaurant, but why not make it at home and save some cash without compromising taste?
This recipe is also delicious minus the shrimp as an awesome vegetarian pasta dish!
This recipe SERVES 2.
Shrimp Scampi Florentine – What You’ll Need:
8-12 large shrimp
One bag fresh spinach
2 cloves garlic
10 Cremini mushrooms
One jar marinated artichokes
One small can sliced black olives
2-4 servings fettuccine
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
2 tsp dried or fresh thyme
2 tsp dried oregano
1 tsp red pepper flakes
1/4 cup white wine (optional)
1/4 cup grated Parmesan cheese
A few sprigs fresh parsley
Shrimp Scampi Florentine – What You’ll Need to Do:
Get the water boiling for the fettuccine (do not add pasta yet), cut the mushrooms into quarters, and peel and clean the shrimp. Coat the shrimp with some olive oil and sprinkle with salt, pepper, thyme, and oregano. Then set the shrimp aside. Heat a large skillet over a medium flame and add the olive oil, red pepper flakes, thyme, and oregano. Then cook until mushrooms start to brown. Add salt and pepper to taste.
Grate two cloves of garlic into the pan, and then add the drained marinated artichokes and black olives. Cook for a couple minutes over medium-high heat, then add the white wine (optional) and reduce to a tablespoon or so of liquid. Add the pasta to the boiling water and cook according to the directions on the box.
At this point, add half a bag of spinach to the pan and cook just until it wilts. Then push all the items in the pan to the perimeter and add a tablespoon of butter to the center. After the butter foams up, add the shrimp to the center of the pan and cook on both sides until the shrimp turn pink. Douse with some fresh lemon juice.
When the shrimp are done, remove them from the pan and set aside so that they do not overcook. Drain the pasta and add it into the pan with the vegetables. Toss it all together and add the Parmesan cheese and give it another toss until the cheese is fully incorporated.
Separate the pasta and vegetables into two serving bowls then place the shrimp on top. Sprinkle on some more Parmesan, fresh cracked black pepper, and red pepper flakes to taste. Finally, top with some freshly chopped Italian flat leaf parsley.