One Pot Creamy Shrimp Florentine Skillet

4.43 from 26 votes
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One Pot Creamy Shrimp Florentine Skillet is a deliciously easy dinner everyone loves! Perfect for family night or a dinner party in under 20 minutes. 

shrimp in a skillet with some on a spoon with lemon and butter
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Easy One Pot Creamy Shrimp Florentine Skillet

I love creamy, garlicky skillet meals that are done quick- and I really love skillet shrimp dinners. My husband and I recently started a very low carb diet – but were craving a delicious, creamy comfort food – that our kids would love and could be poured over rice for them, too – and this shrimp was a major knockout. It’s garlicky, salty, and sweet – with a little lemon and spicy kick. Plus I get to serve shrimp with spinach, and for once, nobody complains!

The One-Pot Creamy Shrimp Florentine Skillet is a luxurious yet surprisingly simple dish that combines succulent shrimp and tender baby spinach in a rich, creamy garlic and parmesan sauce. This meal is perfect for those seeking a gourmet dining experience without the hassle, as it comes together quickly in just one skillet, making both cooking and cleanup a breeze. Its blend of flavors and textures, from the plump shrimp to the velvety sauce, makes it an instant favorite for both weeknight dinners and special occasions.

shrimp in a skillet with lemon and butter

How to Make Creamy Shrimp Florentine Skillet

Frist assemble the following ingredients:

  • 3 tbsp butter
  • 1/4 cup diced garlic
  • 1/4 cup tomatoes, sliced sundried
  • 1/2 cup white wine
  • 1 tsp red pepper flakes
  • 1 tsp italian spice blend, oregano, basil, thyme
  • 1 cup diced spinach
  • 3/4 cup heavy cream
  • 1/4 cup parmesan, shredded
  • 1 lb shrimp, peeled and deveined
  • 1 lemon sliced into thin rounds and then in half

Use this Method

Create Sauce. In a large, heavy pot, heat butter until melted. Add garlic and sautee on medium until very lightly browned, about 4 minutes. Add in sundried tomatoes, cook until softened and garlic is browned. Pour white wine over garlic and tomatoes, let reduce by half, about 5 minutes.

Add Spinach. Cook spinach in when wine is reduced, and let wilt. Turn off heat, and pour cream in (pouring the cream in when its super hot will break the sauce).

Add Cheese. Add parmesan. Stir well to mix. Return heat to medium and stir well.

Add Shrimp. Stir in shrimp, let get pink on one side and then flip. Add lemons over the shrimp, let sauce reduce by half. When shrimp is opaque, remove from heat and serve over pasta, rice, vegetables – or on its own!

shrimp in a skillet with lemon and butter, one on a fork

Tips and Tricks for Making One Pot Shrimp Florentine Skillet

Use Quality Shrimp: Opt for fresh or well-thawed, high-quality shrimp. Medium to large shrimp are best, as they remain juicy and tender through cooking.

Pat Shrimp Dry: Before cooking, pat the shrimp dry with paper towels. This helps them sear rather than steam when you add them to the skillet.

Season Well: Season your shrimp with salt, pepper, and a touch of paprika or Italian seasoning before cooking to enhance their natural flavors.

Preheat the Skillet: Make sure your skillet is hot before adding the shrimp. This ensures a nice sear that locks in flavor.

Don’t Overcrowd the Pan: Cook the shrimp in batches if necessary to ensure they all have enough space to cook evenly and get nicely browned.

Use Fresh Spinach: While you can use frozen spinach in a pinch, fresh spinach wilts more gracefully into the dish and offers a better texture and flavor.

Deglaze the Pan: After cooking the shrimp and removing them from the pan, use a bit of white wine or broth to deglaze the pan and scrape up any brown bits. These bits are packed with flavor.

Choose the Right Cream: Use heavy cream for the sauce to achieve a rich, luxurious texture. Lighter alternatives might curdle or not provide the same depth of flavor.

Add Cheese Gradually: If the recipe calls for Parmesan or another cheese, add it gradually while stirring, to ensure it melts smoothly into the sauce without clumping.

Adjust Consistency: If your sauce is too thick, add a little pasta water, broth, or milk to thin it out. If it’s too thin, let it simmer a bit longer to reduce.

Brighten with Lemon: A squeeze of lemon juice added at the end of cooking can brighten up the dish and balance the richness of the sauce.

Garnish Wisely: Garnish with fresh chopped parsley, basil, or even a bit of lemon zest for a fresh, aromatic finish.

Serve Immediately: This dish is best enjoyed fresh off the stove, so plan to serve it as soon as it’s ready for the best texture and taste.

Experiment with Pasta: For an even heartier meal, you can mix in your favorite cooked pasta just before serving, turning it into a complete one-pot meal.

A cast iron skillet with shrimp and creamy lemon spinach.

FAQ’s

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry to remove excess moisture before cooking to ensure they sear properly.

How do I prevent the shrimp from becoming rubbery?

Avoid overcooking the shrimp. Cook them until they are pink and opaque, which typically takes about 2-3 minutes per side, depending on their size. Remove them from the skillet as soon as they’re cooked through.

Can I substitute spinach with other greens?

Absolutely. While spinach is traditional for Florentine, you can use kale, arugula, or Swiss chard as alternatives. Just keep in mind that tougher greens like kale may require a slightly longer cooking time to soften.

What kind of cream should I use for the sauce?

Heavy cream is recommended for its richness and stability under heat. If you’re looking for a lighter option, half-and-half can be used, but the sauce may be less thick and rich.

Is it necessary to use white wine? What if I don’t consume alcohol?

White wine adds acidity and depth of flavor, but it can be substituted with chicken broth or vegetable broth and a squeeze of lemon juice for a similar effect without alcohol.

How can I thicken the sauce if it’s too runny?

If your sauce is too thin, you can let it simmer for a few extra minutes to reduce and thicken. Alternatively, a small slurry of cornstarch and water (or broth) can be added and cooked for a minute or two until the desired consistency is achieved.

Can this dish be made ahead of time?

This dish is best served fresh, but if you need to prepare ahead of time, you can cook everything except the shrimp and reheat gently on the stove. Add the shrimp towards the end to avoid overcooking them.

How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary. Microwave reheating is possible but can make the shrimp tough, so it’s less recommended.

Can I add other seafood to this dish?

Yes, you can easily turn this into a seafood Florentine by adding scallops, clams, or mussels along with or instead of the shrimp. Just adjust the cooking times based on the seafood you choose.

A recipe with creamy shrimp in a white bowl.

What to Enjoy with shrimp Florentine

Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up the creamy sauce and adds a delightful crunch.

Caesar Salad: A fresh Caesar salad with crunchy croutons and creamy dressing balances the richness of the skillet perfectly.

Steamed Asparagus: Lightly steamed asparagus, seasoned with lemon zest and a pinch of salt, offers a bright and crunchy contrast.

Quinoa Salad: A light quinoa salad with lemon vinaigrette and fresh vegetables can add a refreshing and nutritious side.

Risotto: A creamy Parmesan risotto complements the flavors in the skillet while adding an elegant touch to the meal.

Roasted Baby Potatoes: Baby potatoes, roasted with herbs and olive oil, provide a hearty and flavorful side that matches the comfort food vibe.

Sautéed Green Beans: Green beans sautéed with garlic and a touch of lemon juice add a crispy, flavorful side.

Caprese Salad: Fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze create a light, refreshing salad that contrasts nicely with the creamy shrimp.

Orzo with Herbs: Orzo pasta tossed with fresh herbs, a splash of olive oil, and lemon zest pairs wonderfully, adding a Mediterranean flair.

Grilled Vegetables: A mix of grilled vegetables, such as zucchini, bell peppers, and eggplant, seasoned with herbs, complements the dish’s flavors without overwhelming them.

Polenta: Creamy polenta serves as a cozy, comforting base that harmonizes with the creamy texture of the skillet.

French Baguette: A crusty French baguette, perfect for dipping into the skillet’s sauce, adds a simple yet satisfying element.

Cucumber Salad: A chilled cucumber salad with dill, yogurt, or a vinegar dressing provides a cool, crisp counterpoint to the dish.

Roasted Brussels Sprouts: Brussels sprouts, roasted with bacon or simply with olive oil and sea salt, bring a delightful bitterness and crunch.

Wine Pairing: A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the flavors with its acidity and fruity notes.

Also try making Spicy Tequila Chicken Fettuccine, 10 Minute Broiled Lobster, Scallop Antipasti Salad, Balsamic Glazed Chicken, and One Pot Tuscan Chicken Pesto.

Try these sides:

One Pot Creamy Shrimp Florentine Skillet Recipe filled with shrimp and lemon slices.

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A creamy shrimp skillet with lemon wedges.

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Creamy shrimp in a skillet with lemon slices and spinach.
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One Pot Creamy Shrimp Florentine Skillet

The Creamy Shrimp Florentine Skillet is a luscious and flavorful dish, featuring succulent shrimp sautéed with fresh spinach and a rich, garlic-infused cream sauce.
Course Shrimp
Cuisine American
Keyword italian shrimp, one pot, one pot meals, seafood, shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 442kcal
Author Courtney O’Dell
Cost $12

Ingredients

  • 3 tbsp butter
  • ¼ cup diced garlic
  • ¼ cup tomatoes sliced sundried
  • ½ cup white wine
  • 1 tsp red pepper flakes
  • 1 tsp italian spice blend oregano, basil, thyme
  • 1 cup diced spinach
  • ¾ cup heavy cream
  • ¼ cup parmesan shredded
  • 1 lb shrimp peeled and deveined
  • 1 lemon sliced into thin rounds and then in half

Instructions

  • In a large, heavy pot, heat butter until melted.
  • Add garlic and sautee on medium until very lightly browned, about 4 minutes.
  • Add in sundried tomatoes, cook until softened and garlic is browned.
  • Pour white wine over garlic and tomatoes, let reduce by half, about 5 minutes.
  • Cook spinach in when wine is reduced, and let wilt.
  • Turn off heat, and pour cream in (pouring the cream in when its super hot will break the sauce).
  • Add parmesan.
  • Stir well to mix.
  • Return heat to medium and stir well.
  • Stir in shrimp, let get pink on one side and then flip.
  • Add lemons over the shrimp, let sauce reduce by half.
  • When shrimp is opaque, remove from heat and serve over pasta, rice, vegetables – or on its own!

Nutrition

Serving: 1g | Calories: 442kcal | Carbohydrates: 11g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1275mg | Fiber: 2g | Sugar: 3g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.43 from 26 votes (26 ratings without comment)

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7 Comments

  1. Ashley says:

    What if I don’t have white wine?? ?

    1. Courtney ODell says:

      You can use chicken stock – I love the flavor of white wine, but stock will work just fine.

  2. Erica Villagomez says:

    I don’t see where we needed to put in the red flakes or italian blend spices…

    1. Courtney ODell says:

      Hi Erica, its with the sundried tomatoes, but anytime before the cream works just fine 🙂

  3. Mary G. Haynes says:

    How can’t wait to try his. Sounds great for those of us who are on low carb.

    1. Courtney ODell says:

      Mary – my husband and I are doing SO well with low carb – and this was one of my favorite meals yet!