Creamy Spinach Shrimp Shells (Print Format)
Shrimp, spinach, and mushrooms nestled in creamy Parmesan shells for a comforting, quick-cooked dinner.
# Ingredients:
→ Seafood and Pasta
01 -
1 lb large peeled and deveined shrimp
02 -
12 oz pasta shells
→ Vegetables and Aromatics
03 -
3 cups fresh baby spinach
04 -
1 cup sliced mushrooms
05 -
4 garlic cloves, chopped
→ Dairy and Pantry Items
06 -
2 tbsp unsalted butter
07 -
1 cup heavy cream
08 -
½ cup grated Parmesan cheese
09 -
½ cup chicken broth
10 -
1 tbsp olive oil
→ Seasonings and Garnish
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Juice of ½ lemon
14 -
Fresh parsley, chopped for garnish
# Steps:
01 -
Boil salted water and cook pasta shells according to package instructions until slightly firm. Drain thoroughly and set aside.
02 -
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.
03 -
Reduce heat to medium. 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.
04 -
Add baby spinach to the skillet and stir for 1–2 minutes until spinach is wilted but still bright green.
05 -
Pour in chicken broth and heavy cream. Simmer gently, stirring occasionally, for 4–5 minutes until sauce slightly thickens.
06 -
Stir in grated Parmesan cheese until fully melted and sauce is smooth and creamy.
07 -
Return cooked pasta and shrimp to the skillet. Toss gently to coat everything evenly with the creamy sauce.
08 -
Sprinkle lemon juice over the dish for a bright finish. Garnish with fresh chopped parsley before serving.
# Tips:
01 -
If sauce becomes too thick, stir in reserved pasta cooking water to loosen.
02 -
Freshly grated Parmesan enhances flavor and meltability.