Wednesday, March 6, 2013

Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

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:
Any other reader copycat recipe requests, Bravo or otherwise?

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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
  1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
  2. 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.
  3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.
Source: BRAVO! Cucina Italiana

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