Shrimp Florentine


Shrimp Florentine


  • 3 tbsp butter or olive oil
  • 1/4 cup diced garlic
  • 1/4 cup sundried tomatoes sliced in oil
  • 1/2 cup white wine
  • 1/2 tsp red pepper flakes
  • 1/2 tsp each oregano basil, and thyme
  • 1 11- ounce package baby spinach
  • ½ cup coconut milk
  • ½ cup grated pecorino cheese or nutritional yeast
  • 1 lb defrosted shrimp peeled and deveined
  • 1 lemon sliced into thin rounds and then in half


  • In a large, heavy skillet, heat butter until melted.
  • Add garlic and sauté until very lightly browned,
  • Add in sundried tomatoes, cook until softened and garlic is browned.
  • Pour white wine over garlic and tomatoes, let cook for about 1 minute.
  • Add spinach, stir well until it wilts.
  • Turn down heat and pour in cream.
  • Stir well to mix.
  • Return heat to medium and stir in shrimp, let get pink on one side and then flip.
  • Add lemons over the shrimp, let sauce reduce if necessary.
  • Add cheese or nutritional yeast.
  • When shrimp is opaque, remove from heat and serve as is or over veggie noodles.