Milk/Cream

Seafood Spaghetti Florentine

by:
January 26, 2011
0
0 Ratings
Seafood Spaghetti Florentine
  • Serves 4
Author 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 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. —thirschfeld

What You'll Need
Ingredients
  • 1 pound thin spaghetti, cooked according to the directions on the box, cooled
  • 1 tablespoon olive oil
  • 8 ounces sole, cod or tilapia
  • 20 shrimp, 26-30s, peeled and deveined
  • 3/4 cup Alaskan king crab, picked and cleaned, be gentle so you get big chunks
  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 8 cups fresh baby spinach
  • pinch nutmeg, a heavy pinch
  • kosher salt and fresh ground white pepper
  • lots of parmesan cheese, grated
  • 1 tablespoon flat leaf parsley, minced
Directions
  1. 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.
  2. 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.
  3. Add the cream and season it with salt and white pepper. Add 3 tablespoons of ground parmesan and the nutmeg.
  4. 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.
  5. 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.
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  • DeArmasA
    DeArmasA
  • kmartinelli
    kmartinelli
  • MyCommunalTable
    MyCommunalTable
  • thirschfeld
    thirschfeld

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5 Reviews

caninechef
caninechef April 3, 2017
Tried this over the weekend and it was great, no crab but some extra shrimp. This might just be the recipe I have been looking for, something doable for weeknight entertaining that is not just something the guests might have made themselves at home. So glad I found it!
 
DeArmasA
DeArmasA February 19, 2011
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)!
 
kmartinelli
kmartinelli January 28, 2011
This sounds delicious and decadent but totally worth it. Your photos are also all beautiful.
 
MyCommunalTable
MyCommunalTable January 26, 2011
Love seafood and love the way you handled it in this recipe. Way to go.
 
thirschfeld
thirschfeld January 27, 2011
Thank you MyCommunalTable