Fiery Shrimp Florentine with Pine Nuts
Serves: 4
Prep + Cook Time: 30 minutes
Calories: 437
Ingredients:
1/4 cup* pine nuts
1 pound medium-large raw shrimp, peeled and deveined
¼ cup cognac or brandy**
4 tbsp extra-virgin olive oil, divided
4 large cloves of garlic, minced or pressed, divided
1 tsp crushed red pepper flakes (or more to taste), divided
18 ounces washed and trimmed spinach leaves, coarsely chopped
2 tbsp butter at room temperature
½ cup freshly grated parmesano reggiano
Salt and Pepper
Directions:
If you plan to serve this over pasta, start by setting 4 quarts water to boil in large stockpot.
While water is heating, toast pine nuts over medium-high heat in a small skillet, stirring constantly, until golden-brown. Set aside
Heat separate 12-inch heavy-bottomed skillet over high heat for 4 minutes. While heating, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and ¾ tsp salt in medium bowl.
Add shrimp to skillet and cook in single layer for 30 seconds. Take the pan off heat, turn shrimp and add cognac. Return pan to high heat and wave lit match over skillet until cognac ignites**. Shake skillet until flames subside.
Drain shrimp, reserving cooking liquid in a bowl, and transfer shrimp to separate bowl or plate. Set aside. Heat 2 tbsp olive oil over low heat in the skillet you used for the shrimp. Add 3 cloves minced garlic, and cook, stirring constantly, until garlic foams and turns straw-colored.
Add remaining red pepper flakes, remaining minced garlic, and reserved liquid from shrimp, turn heat up to high, and stir in spinach. Toss until wilted, being careful not to overcook. Add shrimp back in to heat through.
Add butter, the toasted pine nuts and the parmesan cheese to the shrimp and spinach mixture, taste and add salt/pepper to taste. Toss well and serve immediately.
Can be served over pasta — be sure to count those calories if you do!
*The original recipe calls for a full cup of pine nuts— but that is a LOT of calories. I’ve found 1/4 cup adds the nuttiness and richness without spiking the calories and fat. But feel free to add more.
**You can substitute white wine for brandy/cognac. It will not flambe, so simply cook off the alcohol before proceeding with the next step.