Description
This Creamy Florentine Sauce is a luscious and flavorful spinach and Parmesan cream sauce that’s perfect for elevating pasta, chicken, seafood, or vegetables. Made with garlic, shallots, and a hint of nutmeg, this sauce combines rich creaminess and fresh greens for a delightful Italian-inspired accompaniment.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (optional)
Sauce Ingredients
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1–2 tablespoons milk or pasta water (optional, to thin)
Instructions
- Melt Butter and Sauté Aromatics: In a skillet over medium heat, melt the butter. Add the minced garlic and finely chopped shallot (if using), sautéing for 1–2 minutes until fragrant and softened.
- Make the Roux: Stir in the all-purpose flour and cook for 1 minute, which forms a roux that will thicken the sauce.
- Incorporate Cream: Gradually whisk in the heavy cream, stirring continuously until the mixture is smooth and starts to thicken, about 3–4 minutes.
- Add Cheese and Spinach: Mix in the grated Parmesan cheese, chopped fresh spinach, ground nutmeg, and season with salt and black pepper. Continue stirring until the cheese melts and the spinach wilts, around 2 minutes.
- Adjust Consistency: If the sauce is too thick, add 1–2 tablespoons of milk or reserved pasta water to achieve the desired thickness.
- Serve Warm: Serve the sauce warm over pasta, chicken, seafood, or vegetables for a rich, creamy finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Frozen spinach can be used instead of fresh—make sure to thaw and drain excess water.
- Add sautéed mushrooms or sun-dried tomatoes to enhance flavor complexity.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-Inspired
