Florentine Shrimp and Pasta

Shrimp & Pasta. Pasta & Shrimp. They just go hand in hand together. This recipe couldn’t be any easier to make. A perfect dinner when you don’t have a lot of time to prepare, only time to cook. Enjoy!

Florentine Shrimp and Pasta


2 boxes (9 oz each) frozen boil-in-bag creamed Spinach
12 oz Penne pasta (31/2 cups)
Large Shrimp (as many as you want)


Bring a large pot of lightly salted water to a boil. Add spinach pouches; return to a boil. Add Pasta; cook as Pasta package directs.

Meanwhile, heat 1 Tbsp Oil in a large skillet over medium-high heat. Add Shrimp and 1⁄8 tsp Pepper. Cook 3 minutes, or until cooked through. Remove from heat.

Scoop out 1⁄2 cup Pasta cooking water; remove Spinach. Drain Pasta; return to pot. Add Spinach, Shrimp and 1⁄8 tsp Pepper; toss to mix, gradually adding reserved water if needed to moisten.

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