Dinner

Creamy Spinach Shrimp Shells Recipe

ByHugo Harnd January 7, 2026January 7, 2026

Introduction

Creamy Spinach Shrimp Shells combine tender shrimp and fresh spinach in a luscious Parmesan cream sauce. This comforting pasta dish comes together quickly for a satisfying weeknight dinner or special occasion meal.

A white bowl filled with a creamy pasta dish made of ridged, yellow gnocchi evenly mixed with wilted dark green spinach leaves and sliced brown mushrooms. Pink shrimp are scattered throughout the creamy light orange sauce, which coats all ingredients richly. A dollop of white cream sits on top in the center, garnished with finely chopped green herbs. Freshly ground black pepper is sprinkled over the whole dish, giving it a textured, speckled look. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large peeled and deveined shrimp
12 oz pasta shells
3 cups fresh baby spinach
1 cup sliced mushrooms
4 garlic cloves, chopped
2 tbsp unsalted butter
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chicken broth
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook pasta shells according to package instructions until slightly firm. Drain thoroughly and set aside.
Step 2: Pat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp until pink and opaque, about 2 minutes per side. Remove from skillet and set aside.
Step 3: Reduce heat to medium and add butter to the skillet. Once melted, add chopped garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms are golden and tender, about 4 minutes.
Step 4: Add baby spinach to the skillet and stir for 1–2 minutes until spinach is wilted but still bright green.
Step 5: Pour in chicken broth and heavy cream. Simmer gently, stirring occasionally, for 4–5 minutes until sauce slightly thickens.
Step 6: Stir in grated Parmesan cheese until fully melted and sauce is smooth and creamy.
Step 7: Return cooked pasta and shrimp to the skillet. Toss gently to coat everything evenly with the creamy sauce.
Step 8: Sprinkle lemon juice over the dish for a bright finish. Garnish with fresh chopped parsley before serving.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing garlic and mushrooms.
Use cream cheese instead of heavy cream for a thicker, tangier sauce.
Substitute kale or Swiss chard if baby spinach is not available.
To make it gluten-free, use gluten-free pasta shells.

Storage

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 chicken broth or cream to loosen the sauce if needed. This dish is best enjoyed fresh but can be refrigerated briefly.

How to Serve

This dish is a close-up of gnocchi in a creamy light orange sauce with visible bits of cooked spinach and sliced mushrooms mixed throughout. The gnocchi are plump and pale yellow, evenly coated with the sauce, scattered around juicy pink shrimp that curl slightly. At the center, there is a dollop of smooth white cream topped with small chopped green herbs. The food is arranged in a shallow white bowl placed on a white marbled surface, and small black pepper specks are sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely before cooking. Pat them dry well to ensure they sear properly and don’t become watery.

How can I make this dish dairy-free?

Replace heavy cream with coconut cream and omit Parmesan cheese or use a dairy-free cheese alternative. The flavor will be different but still delicious.