Seafood Florentine Pasta

 

 

I saw this recipe on food network made with chicken and decided to try it out with a few adjustments.  Shrimp or scallops make this a little more fancy and I added Parmesan cheese to the sauce.  It was delicious and has been or repeat!  You can swap out the seafood for chicken or leave out meat completely.

Ingredients:

• 1 box linguini
• olive or avocado oil
  
• 1/2 pound pealed and de-veined shrimp
• 8 scallops
• 1 bunch green onions
• 8oz mushrooms (I used baby bella)
• 3 garlic cloves, diced finely 
  
• 2 tbs butter
• 3 tbs flour
• 1 cup chicken broth
• 1 cup whole milk
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese 
• salt and pepper (or even some red pepper for spice) to season

Preparation:

• Boil linguini al dente based on box directions.
• While cooking pasta, heat a pan with 1 tablespoon butter and 1 tablespoon olive oil to medium high.  Season shrimp and scallops with salt and pepper and saute for 2-3 minutes per side until cooked.  Set aside.
• In a separate pan heat about 1 tablespoon of oil to medium high and add in mushrooms and green onions.  Cook a few minutes until softened and set aside.
• To same pan add butter and garlic and cook 1 minute.  Add flour and whisk for 1 minute.  Add in broth and milk and whisk 2 minutes.
• Add in spinach and Parmesan cheese and mix until spinach is wilted down.
• Add linguini and mushroom mixture to sauce and combine and season with salt and pepper (or red pepper for a kick) as needed.  Serve with shrimp and scallops on top of pasta with extra Parmesan cheese.