Recipe

Seafood Spaghetti Florentine

Recipe
No Questions Yet

Photo by thirschfeld

This recipe was entered in the contest for Your Best Seafood Pasta
Chef
thirschfeld's Notes: This is what I call the chef's table. A lot of photographs are taken on top of this old hand crank Victrola. It still plays wonderful old scratchy records. Seems I eat here lots these days...
This is what I call the chef's table. A lot of photographs are taken on top of this old hand crank Victrola. It still plays wonderful old scratchy records. Seems I eat here lots these days and I don't mind. So here we go. I am going to drop the white elephant right smack dab in the middle of the dining room. I put cream in my pasta. Kick me out of the club if you want but if I am going to be decadent it is decadence I want and I want it now. The noodles don't need to be swimming in a pool of cream but lightly coated just enough to keep it from being dry. As a kid I loved Sole Florentine and would eat it every time it was on a menu and this is just another version of that but instead of mashed potatoes I use the noodles. Be careful you just might find yourself adding a nip of cream to your pasta, or maybe your coffee and even your oatmeal.

Expand Collapse

Serves 4

1 pound thin spaghetti, cooked according to the directions on the box, cooled Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

8 ounces sole, cod or tilapia Ask a question about this ingredient

20 shrimp, 26-30s, peeled and deveined Ask a question about this ingredient

3/4 cups Alaskan king crab, picked and cleaned, be gentle so you get big chunks Ask a question about this ingredient

2 tablespoons unsalted butter Ask a question about this ingredient

1 tablespoon garlic, minced Ask a question about this ingredient

1/2 cup dry white wine Ask a question about this ingredient

1 cup heavy cream Ask a question about this ingredient

8 cups fresh baby spinach Ask a question about this ingredient

pinch nutmeg, a heavy pinch Ask a question about this ingredient

kosher salt and fresh ground white pepper Ask a question about this ingredient

lots of parmesan cheese, grated Ask a question about this ingredient

1 tablespoon flat leaf parsley, minced Ask a question about this ingredient

Heat a 14 inch saute pan over high heat. Season the fish and shrimp with salt and pepper. Add the olive oil. Saute the fish and shrimp, adjust the heat to medium to keep the oil from burning, until done and then remove it to a plate.
Ask a question about this step
Add the butter to the saute pan and then the garlic. Once the garlic becomes fragrant add the wine. Let the wine reduce to 1 or 2 tablespoons.
Ask a question about this step
Add the cream and season it with salt and white pepper. Add 3 tablespoons of ground parmesan and the nutmeg.
Ask a question about this step
Let the cream reduce and begin to thicken. Add the noodles and the spinach. Toss to combine and cook until the noodles are hot and the spinach is almost wilted.
Ask a question about this step
Crumble the fish in chunks into the pasta and then add the crab and shrimp. When everything is good and hot plate it up in warmed bowls. Pasta in first and then all the seafood goodies on top, cheese then parsley.
Ask a question about this step

4 Comments on Seafood Spaghetti Florentine

DeArmasA added about 1 year ago

Question: Add 3 tablespoons of ground parmesan or lots of parmesan cheese, grated?

I had a ton of spinach (and already cooked linguini) and this seemed like the way to go with it... I went with the grated, and it was fabulous (even though I didn't have seafood and just made it without)!