Creole Shrimp Florentine from University Club


1 Tbsp Olive Oil
6-8 each Peeled Shrimp
1 Tbsp Garlic, minced
1/4 cup red bell peppers, sliced
1/4 cup green bell peppers, sliced
1/4 cup Red onions, sliced
2 oz. heavy cream
3 oz. Marinara
1/2 cup Spinach, chopped
Creole seasoning to taste
1/4 cup tomatoes, diced
Spinach Fettuccini as needed
Parmesan Cheese as needed


  • Cook spinach fettuccini. Cool pasta and reserve for later use.
  • In a skillet, saute shrimp in olive oil. Add garlic, peppers and onions. When onions start to get translucent, add heavy cream and marinara. Stir to incorporate. Add chopped spinach and seasoning
  • Bring sauce to boil abd reduce until it coats the back of the spoon. Add tomatoes at the end and toss.
  • Pour sauce over pasta and top with Parmesan.