Description

Creamy Spinach Shrimp Shells is a rich and comforting pasta dish featuring tender shrimp, fresh baby spinach, and sautéed mushrooms in a luscious Parmesan cream sauce. The pasta shells perfectly cradle the creamy sauce, making each bite flavorful and satisfying. This quick and easy stovetop recipe is ideal for a delicious weeknight dinner that feels indulgent yet wholesome.

Ingredients

Scale

Seafood and Pasta

1 lb large peeled and deveined shrimp
12 oz pasta shells

Vegetables

3 cups fresh baby spinach
1 cup sliced mushrooms
4 garlic cloves, chopped

Dairy and Liquids

2 tbsp unsalted butter
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chicken broth
1 tbsp olive oil

Seasonings and Garnish

Salt, to taste
Black pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until they are slightly firm (al dente). Drain the pasta thoroughly and set it aside while you prepare the sauce.
Sear the Shrimp: Pat the shrimp dry using paper towels and season lightly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté Mushrooms and Garlic: Reduce the heat to medium. Add the unsalted butter to the skillet, allowing it to melt completely. Then add the chopped garlic and sliced mushrooms. Cook them together, stirring occasionally, until the mushrooms are golden brown and tender, approximately 4 minutes.
Wilt the Spinach: Add the fresh baby spinach to the skillet with the mushrooms and garlic. Stir and cook for 1 to 2 minutes, until the spinach is wilted but retains its bright green color.
Build the Cream Sauce: Pour in the chicken broth and heavy cream into the skillet. Allow the mixture to simmer gently, stirring occasionally, for about 4 to 5 minutes until the sauce begins to thicken slightly.
Incorporate Cheese: Stir the grated Parmesan cheese into the cream sauce. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
Combine Pasta and Shrimp: Return the cooked pasta shells and the seared shrimp back into the skillet with the cream sauce. Toss gently to coat all the ingredients evenly with the sauce.
Finish and Garnish: Squeeze the juice of half a lemon over the dish to add a bright, fresh note. Garnish with freshly chopped parsley and serve immediately for best flavor.

Notes

For an extra kick, add a pinch of crushed red pepper flakes when sautéing garlic and mushrooms.
You can substitute baby spinach with kale or Swiss chard if desired, but cook a bit longer to soften tougher greens.
If you prefer a lighter sauce, reduce the amount of heavy cream or replace half of it with low-fat milk.
To make this dish gluten-free, use gluten-free pasta shells.
Leftovers store well in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid curdling the cream sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: shrimp pasta, creamy spinach shrimp shells, easy shrimp recipe, creamy garlic sauce, weeknight dinner, pasta with shrimp and spinach, Parmesan cream sauce