I love shrimp and spinach together and now I can love them more! Florentine in cooking has come to mean, “with spinach” but it actually means recipes that represent the Florence region of Italy. Florentine dishes–whether meat, poultry, fish or seafood–typically use spinach with Mornay sauce with Swiss or the dish is served on a bed of spinach. I opted to use Parmesan instead of Swiss but the Swiss is equally good. The little extra lemon gives it a fresh taste.
1/2 lb shrimp, Peeled and deveined
1 12-oz bag frozen tortellini
4 cups fresh baby spinach
1 cup 2 percent milk
1/4 cup white wine
2 Tablespoons cornstarch
1 Tablespoon butter
1/2 cup Parmesan or Swiss cheese
2 Tablespoons lemon juice
2 Tablespoons olive oil
Salt and pepper to taste
Cook tortellini according to package directions, drain, set aside.
While tortellini is cooking, sauté shrimp, spinach, lemon juice and oil in a large skillet over medium-high heat for about 5 minutes or until pink and no longer clear. Reduce heat to low.
In a 2-quart saucepan, whisk together cornstarch, mlik and salt and pepper. Add butter. Cook over medium, stirring constantly until thickened (about 5 minutes). Remove from heat. Whisk in cheese.
Pour sauce over shrimp, toss to coat. Add tortellini, toss to coat. Serve and enjoy!