Shrimp Florentine Pasta

  • AimeeTolar Posted: 05/21/12
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    Loved it! I like things spicy so I added more red pepper. I also made the caprese salad as well. Hubs really liked it too. Perfect meal for summer nights.

  • RED4BLUES Posted: 05/16/12
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    Cut down on the red peppers, and added lemon zest which really dialed up the fresh lemon flavor. We used whole wheat pasta. Really liked the way the spinach tasted, and great for a work nite quick meal.

  • RobinE Posted: 05/24/12
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    Delicious and very simple, great week night meal

  • Elizkros Posted: 06/04/12
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    Loved this recipe. Doubled for company. Added fresh mushrooms and topped with grated parmesan. Served with Caprese Salad. It was a big hit and will definitely make again.

  • gtg599y Posted: 09/12/12
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    This is a great weeknight dinner that requires minimal prep time. I made it exactly according to the recipe but might add more spinach in the future.

  • valthepal6 Posted: 05/14/12
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    Very good, but much too spicy. Next time I will try reducing the crushed red pepper flakes by half.

  • jmeleeS Posted: 06/11/12
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    Easy, spicy and quick! This was a great pasta recipe - nice and light with a restaurant quality. Modifications to the preparation I did change - after cooking the pasta, I added directly to the shrimp pan with 1/4 cup of the pasta water a roma tomato (chopped) and spinach leaves (torn regular, not baby). I cooked for about 4-5 minutes to wilt the spinach a bit, cook the tomatoes and thicken up the base - it was fantastic. If you do this modification though, undercook your shrimp a bit in the initial steps as this extra time may have overcooked shrimp in the end. I used extra garlic (just for preference) and served with the caprese salad as recommended in the magazine. The total result was fantastic! Can't wait to make the meal again - enjoy!

  • mulletkitty Posted: 07/07/12
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    Nothing special. Used high end zucchini blossom local dried pasta. Fine and delicate, overall -- nice summer dish.

  • ktleyed Posted: 07/08/12
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    I liked this recipe, but the rest of the family could barely eat it because it was so spicy. Next time, I'll 1/4 the red pepper flakes, add more lemon and zest. Served with the caprese salad. I agree, using some of the water from the fettucine will help..

  • fittoeat123 Posted: 03/02/13
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    This dish did not take 40 min. as article says. Added pasta water to the pan since there is no oil or butter in this dish....which is great but it needs to be loosened up a bit. Will def. make again!

  • LLEcuyer Posted: 08/15/12
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    What an easy, DELICIOUS recipe-- the only change was to just add a dash of red pepper flakes instead of 1tsp as we're not big on spicy. Plus wilted spinach is so good for you! Yay iron!

  • carolfitz Posted: 06/01/12
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    This was okay but nothing special. Made to recipe, subbing torn spinach for the baby spinach. Served with the recommended salad. Easy weeknight meal.

  • BettyCassady Posted: 05/17/12
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    This was an easy and fairly fast recipe. I cut back the red pepper and used fresh lime. The recipe could use some more pizazz like adding Kalamata olives or capers. Might add the garlic later; it tends to burn.

  • erikisst Posted: 05/14/12
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    Really great, easy recipe! It came together in a snap and wasn't dry like I thought it would be. I didn't think the amount of red pepper made it too spicy at all but as with all recipes add to your taste :) Make the caprese salad - it is worth it! I didn't have fresh mozzarella balls or cherry tomatoes so I just chopped up a regular tomato and a block of mozzarella and it tasted fantastic.

  • slburton3 Posted: 06/08/12
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    Easy and fast, but I found it very spicy. Next time I'd cut the red pepper in half and like others have suggested, maybe ramp up the lemon flavor (adding zest is a good idea). Definitely a keeper for a quick meal.

  • GrandmaKY Posted: 07/03/12
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    Louisville, KY

    I made this recipe as stated and found it delicious. I cut everything in half since there were only 2 of us....but I left the garlic the same as we LOVE garlic. It was fast easy and was perfect for a weeknight meal.

  • JillyBurke Posted: 01/11/13
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    Definitely have to dial down the red pepper flakes. Overwhelms the dish. Otherwise, it has potential.

  • Jimb52 Posted: 05/22/12
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    just made it. I used a tablespoon of red pepper, boy was it SPICY. But I love it spicy, my wife could only eat a couple of the shrimp but ate the pasta. I, too, made the caprese salad. It is a great compliment. I definitely will make it again but use 2 teaspoons of red pepper.

  • kblurton Posted: 05/22/12
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    Made this tonight for the family. We really enjoyed it with the caprese salad. It was easy to make and had a good flavor. Sprinkled it with grated parmesan.

  • LDombeck Posted: 11/02/12
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    This was super quick and easy. I just defrosted some shrimp I always have in the freezer. I would definitely use less of the red pepper flakes. a teaspoon is way too much, especially for kids. I prepared it with 1/4 tsp and I just sprinkled on more to mine and my husband's at the end so that it was kid friendly to my boys. 1/4 tsp was even a bit too spicy for the kids. I would also add some more spinach since it wilts a lot. But a really fast, easy, tasty meal.

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