Fusili Florentine

Fusili Florentine is an amazing dish that I eat all the time. It's filling, fun to make, and not too expensive, with items such as asparagus, mushrooms, onions, sun dried tomatoes, chicken / shrimp and spinach. This recipe is based around a cream sauce mixed with fusili pasta, or as some of us know it, corkscrew pasta.

Serves 4 people.

Ingredients

Bunch of asparagus

Small handful of Sundried Tomatoes

15 Shrimp or 2 small Chicken Breasts

8-10 Mushrooms

3/4 bag of Spinach

1 Spanish Onion

1 Litre - 35 % cream

Salt & Pepper to taste

Dried Chili Flakes

2 tbsp Butter (salted)

Preparation

Start your pasta and prepare the recipe while it cooks:

• Finely dice onion. Julienne asparagus (i.e. 1 inch cut pieces) Cut mushrooms to your liking.
• In large frying pan over medium heat melt your butter, then - add your onion, asparagus, sundried tomatoes, mushrooms, and chilis if you like it kicked up a notch! Add your chicken or luscious U 12/16 shrimp. (12/16 is size attribute based on a a per pound ratio; i.e. 12 to 16 per pound. Bigger shrimp are obviously tastier, and have a better texture, they would be 6/8 - jumbo boys! The lower the number, the bigger the shrimp, goes for most seafood.)
• Sauté until vegetables and chicken/shrimp are soft and glazed. (Onions will become see through, and asparagus will soften.) Reduce to heat to low and add in the cream, and 2-3 handfuls of spinach. It looks like a lot, but it will drastically reduce in size once it boils.
• Stir it all up on a low simmer, until thick. The cream won't take on its full body until boiling, at which point it will thicken. Let the whole mixture simmer 4-5 minutes off heat.
• Add the pasta to your sauce and serve in a bowl plate.