Seafood Florentine with Pasta

Seafood Florentine with Pasta has no cream this recipe it's a medley of seafood swimming in a delectable garlicky butter sauce tossed with your favorite pasta.

The pasta will be lightly coated just enough to keep it from being dry with the best flavors.

As a kid, this was probably the only way mom would get me to eat spinach and tomatoes, and this is still one of my favorite pasta dishes.

This dish literally is so easy it can be on your table in less than 30 minutes, any seafood you like can be used as a medley or just one in particular.

Fresh spinach and using grape tomatoes will brighten up this dish and the perfect meal even for an elegant dinner party or on Christmas Eve if you partake in the 7 Fishes tradition, this is just the perfect seafood dish.

Not only is this florentine style pasta quick and easy, but it's also very versatile with other mix-ins you may prefer that we will suggest below.

Scroll down to our printable recipe card for the complete instructions and ingredients measurements.

Step by Step

1. Saute the garlic and set it aside
2. place the seafood in the same pan and get this sauteed until the fish is coated and partially cooked
3. simmer in wine and chicken broth, then add spinach until it's wilted
4. cook pasta to the package instructions
5. pour the seafood mixture over drained pasta
6. Option: red pepper flakes, grated cheese, drizzle with olive oils

Tips and Mix-In Suggestions

• use an instant-read thermometer to be certain fish is cooked
• this dish will keep 2 days in the refrigerator covered
• other serving ideas we like are Grilled Asparagus, Parmesan Baked Tomatoes Twice-baked Potatoes, white rice, buttered noodles, or our Shrimp Risotto
• mushrooms, grape tomatoes, shallots, sundried tomatoes, artichokes hearts drained, arugula, escarole boiled and drained, julienned peppers of any kinds all can be added to this dish

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Just remember if you're not a certain fan of fish used or even spinach try just one kind with another vegetable like the photo above with just grape tomatoes and adapt this recipe tailored to your tastes.


This is the most basic sauce for any seafood out there, and really quick to make any day of the week that turns into a gourmet tasting meal.


I can't stress enough how much I love this version of seafood pasta, it's full of flavor yet, elegant enough to serve to guests and perfect colors for the Christmas holiday to serve.

Seafood Florentine with Pasta

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious wine and butter sauce with garlic with a medley of seafood and spinach over pasta

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cloves of garlic sliced in half
• 2 pounds of assorted seafood.(crab, lobster, cleaned and deveined shrimp scallops, filets cut in cubes, canned fish IE: clams, salmon, tuna)
• 1/2 cup white wine (the wine should be one you would drink and not sweet wine use dry)
• 2 tablespoons butter
• 2/3 cup low sodium chicken broth
• 4 cups of baby spinach washed and chopped
• 1 cup grape tomatoes, halved fresh
• Your favorite pasta cooked to package instructions
• Garnish: red pepper flakes, freshly squeezed lemon juice, a drizzle of olive oil on top, grated Pecorino Romano cheese (or use our alternate topping below recipe with toasted breadcrumbs

Instructions

1. In a deep large skillet saute the garlic in olive oil for 2 minutes until golden and fragrant. Remove and save the garlic.
2. Add the fish to the skillet and saute it all in the oil for around 4 minutes or until the seafood (this may vary depending on shrimp if raw it should turn opaque pinky color with a sheen and start to curl up) sprinkle with a little salt and pepper to taste and set aside.
3. Boil the pasta to package instructions, save 1 cup of the pasta water, and drain the rest Add the pasta to a pasta bowl with the water and set aside keeping warm.
4. While that's cooking, in a clean large pan add the butter, saved sauteed garlic, tomatoes (if using or any other mix-ins), wine, and broth, and bring to a boil.
5. Stir in the spinach leaves and cook them until wilted and simmer for around 4 minutes.
6. Add the seafood mixture on top of the pasta and toss lightly to evenly mix.
7. Garnish: red pepper flakes, grated Pecorino Romano cheese, a squeeze of fresh lemon juice, and drizzle with olive oil (or use our alternate topping below recipe with toasted breadcrumbs
8. Alternate Toasted BreadcrumbTopping:
9. Pour the pasta into a greased baking dish.
10. Sprinkle the top of the pasta with this mixture: To a small bowl add 3/4 cup breadcrumbs with 2 tablespoons olive oil, 1 teaspoon granulated garlic powder, and 2 tablespoons grated Pecorino Romano cheese.
11. Broil the breadcrumb topping for 2 minutes or until they look crispy.
12. Serve this immediately.

Notes

Tips and Mix-In Suggestions

• use an instant-read thermometer to be certain fish is cooked
• this dish will keep 2 days in the refrigerator covered
• other side dish ideas we like are Grilled Asparagus, Twice-baked Potatoes, white rice, buttered noodles, or our Shrimp Risotto
• mushrooms, grape tomatoes, shallots, sundried tomatoes, artichokes hearts drained, arugula, escarole boiled and drained, julienned peppers of any kinds all can be added to this dish

Nutrition Facts

Calories

395.58

Fat (grams)

9.68

Sat. Fat (grams)

3.47

Carbs (grams)

47.15

Fiber (grams)

2.83

Net carbs

44.31

Sugar (grams)

2.37

Protein (grams)

26.89

Sodium (milligrams)

1111.21

Cholesterol (grams)

11.43

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