One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta. The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce". I just call it delicious. It's slightly tart and tangy, a bit creamy, and a treat for the taste buds. Perfect for Lent or any other time you want restaurant quality pasta at home!
Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes? Try:
- Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
- Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.
Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies
Bravo's Lemon Shrimp Florentine Pasta
- 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
- 2 Tbsp olive oil
- 1/2 lb shrimp, peeled and deveined
- 1 tsp garlic, chopped
- 1/4 cup grape tomatoes, halved
- 1/2 cup vegetable stock
- 2 tsp freshly squeezed lemon juice
- 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up. There wasn't a lot of oil)
- 4 Tbsp crumbled Feta cheese, divided
- 2 Tbsp Boursin cheese (I used cream cheese)
- Salt and pepper to taste
- 2 Tbsp butter
- 1 cup fresh spinach leaves
- 2 Tbsp toasted bread crumbs
- Cook pasta to al dente according to package directions. Set aside and keep warm.
- Heat oil in a large saute pan on medium heat. Add shrimp and cook slowly for 2 minutes. Add chopped garlic and tomatoes and cook for 30 seconds more. Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese. Bring to a simmer. Season with salt and pepper to taste. Add butter and cook to a sauce consistency. Add spinach and cooked pasta to pan. Stir to combine.
- Divide into two serving plates. Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.