Creamy Spinach Mushroom Shrimp

This creamy spinach mushroom shrimp pasta offers a comforting dinner that brings together tender shrimp, earthy mushrooms, and fresh baby spinach in a rich, luscious Parmesan cream sauce. The seared shrimp adds a juicy sweetness, while the garlic and lemon brightness keep the flavors balanced without feeling too heavy. It is a perfect meal for relaxed weeknights or casual gatherings when you want something that feels special but is surprisingly simple to prepare.

I made this dish first on a rainy evening and my family immediately asked for seconds, now it is one of our favorites when I want something cozy and fussfree

Ingredients

• Fresh parsley: for a vivid green pop and fresh herbal aroma sprinkled just before serving
• Lemon juice: adds a bright lift to cut through the creamy sauce choose lemons that are heavy and juicy for best flavor
• Parmesan cheese: provides nutty, salty depth grating it fresh ensures it melts smoothly and tastes amazing
• Chicken broth: lightens the heavy cream and adds a savory backbone use homemade or storebought
• Heavy cream: is key for a velvety richness fullfat delivers the most luscious texture
• Baby spinach: adds fresh, slightly earthy notes and beautiful green color pick perky, vibrant leaves without wilting
• Mushrooms: bring deep, earthy flavors a mix or classic cremini or white button mushrooms all work well when fresh and firm
• Garlic: is the aromatic base that infuses the dish with warmth use freshly sliced or minced cloves for best flavor
• Butter: adds creaminess and enriches the sauce unsalted is best to control seasoning
• Olive oil: sears the shrimp locking in their juicy sweetness extra virgin olive oil works beautifully
• Large shrimp: should be plump, odorless, and dry before cooking to ensure a perfect sear with no rubbery texture
• Shell pasta: holds the thick sauce in its curves perfectly bronzecut pasta adds extra texture if available

Instructions

Sear The Shrimp:

Pat the shrimp dry with paper towels and season lightly with salt and black pepper. Heat olive oil in a large skillet over mediumhigh heat until shimmering. Place shrimp in a single layer and cook for about two minutes per side until pink and opaque. Remove promptly to avoid overcooking and set aside on a plate.

Sauté The Mushrooms And Garlic:

Reduce heat to medium and add butter to the skillet. Once melted, add chopped garlic and sliced mushrooms. Stir frequently and cook until mushrooms are tender, golden, and developing browned edges, while garlic releases a fragrant aroma. Take care not to burn the garlic as it can become bitter quickly.

Wilt The Spinach:

Add fresh baby spinach to the mushrooms in the skillet. Stir gently and cook until spinach wilts but retains its bright green color, about one to two minutes.

Build The Cream Sauce:

Pour in chicken broth and heavy cream. Stir gently and let simmer for four to five minutes to allow flavors to blend and the sauce to slightly thicken.

Melt In The Cheese:

Stir grated Parmesan cheese into the sauce until fully melted and the mixture becomes smooth and creamy.

Combine Everything:

Return cooked pasta shells and seared shrimp to the skillet. Toss carefully to allow the shells to soak up sauce and distribute shrimp evenly throughout the dish.

Finish And Garnish:

If desired, squeeze fresh lemon juice over the top to add brightness. Taste and adjust seasoning with salt and black pepper. Sprinkle chopped fresh parsley on the dish just before serving for a fresh, vibrant finish.

My favorite moment is when the cheese slowly melts into the cream as garlic fills the kitchen with scent. The kids always hover eagerly waiting to jump in as soon as it is done.

Storage Tips

Store leftovers in airtight containers and refrigerate for up to two days. The sauce will thicken in the fridge so when reheating add a splash of cream or chicken broth to loosen it gently over low heat keeping the shrimp tender and the sauce smooth and silky.

Ingredient Substitutions

If you don’t have shell pasta, small shapes like penne, bowtie, or orecchiette work wonderfully to hold the creamy sauce. You can swap shrimp for chicken or scallops to change up the protein. For a different green, kale or Swiss chard offers a heartier texture. If you want a lighter sauce, try half and half instead of heavy cream.

Serving Suggestions

Serve with a lemon wedge on the side for squeezing fresh brightness at the table. Garlic bread and a crisp green salad complement the dish perfectly for a wellrounded meal. A last sprinkle of Parmesan right before serving adds extra indulgence.

This cozy, elegant pasta comes together quickly and makes for an impressive yet simple weeknight dinner.

Common Questions About the Recipe

→ Can I use other pasta shapes instead of shells?

Yes, small shapes like penne, rigatoni, or orecchiette work well to hold the creamy sauce and ingredients.

→ What mushrooms pair best in this dish?

Cremini, button, or baby bella mushrooms offer a firm texture and full flavor that complement the creamy sauce.

→ Is fresh spinach necessary or can frozen be used?

Fresh baby spinach is ideal for texture and brightness, but frozen can be used if well drained to avoid excess moisture.

→ How do I prevent shrimp from becoming rubbery?

Pat shrimp dry before cooking and sear over medium-high heat briefly until just pink and firm, then remove promptly from heat.

→ What to do if the sauce becomes too thick?

Add reserved pasta water or a splash of broth to loosen the sauce gently while warming.

→ Can this dish be prepared ahead of time?

Yes, you can make the creamy mixture in advance and gently reheat, adding a bit of cream or broth to restore smoothness.