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10-12 Tbspolive oil, extra virgin
2-3 Tbspbalsamic vinegar
1/2 tspitalian herbs, 'grinders'
1/2 c1/2 diced mozzarella cheese
3-4 Tbspold bay seasoning
1/2 clarge curd cottage cheese (drained)
1/2 cshredded mozzarella cheese
1/4 cshredded parmesan cheese
2 largebags frozen chopped spinach
1 boxcappellini pasta
1 jar(s)roasted red peppers 8-10 oz
How to Make Shrimp Florentine
- bring water to a boil & cook pasta as directed. drain, Rinse. Set aside
In same kettle, melt 2 Tablespoons butter & 3 Tablespoons Olive Oil,
cottage cheese, shredded Mozzarella, parmesan cheese.
When cheese mix STARTS to become stringy, add pasta and TOSS well.
- Heat large skillet,
2 tablespoons of Olive oil,
3or4 Tablespoons of “Old Bay” seasoning
Place shrimp in heated oil, as edge of shrimp turn white, turn over.
Cover with large bag of frozen cut leaf spinach.
Add ¼ cup hot water, when spinach is cooked (5-6 min) stir.
- In mixing bowl, place 6-8 Tablespoons Olive oil, 2-3 Tablespoons balsamic vinegar, liberal shake of Italian herbs, cubed mozzarella, mix until all cheese is coated with mixture. SET ASIDE
- Place pasta & cheese mix on a large platter, slice and place roasted peppers in kettle and let stand while placeing cooked shrimp & spinach carefully in the center of the pasta mix. pour the seasoned CUBED CHEESE MIXTURE ON TOP. Place strips of warmed roasted peppers on shrimp for garnish.