Name: Creamy Spinach Mushroom Shrimp Shells
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz medium or large shrimp, peeled and deveined; 8 oz medium shell pasta; 3 cups baby spinach; 8 oz mushrooms, sliced (cremini or white); 3 cloves garlic, minced; 1 tbsp olive oil; 2 tbsp butter; 1 1/4 cups heavy cream; 3/4 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/2 tsp crushed red pepper flakes (optional)

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Creamy Spinach Mushroom Shrimp Shells is a luxurious pasta dish that brings together tender shell pasta, sautéed mushrooms, juicy shrimp, and fresh spinach in a rich, garlicky cream sauce. It’s elegant enough for special occasions but simple enough for a weeknight dinner. I love how every shell holds onto that velvety sauce and bites of filling goodness.

Why You’ll Love This Recipe

I love this recipe because it’s bursting with flavor and texture—creamy sauce, earthy mushrooms, tender shrimp, and the freshness of spinach all work beautifully together. It’s a one-skillet kind of meal that feels restaurant-worthy but doesn’t take hours to make. Plus, it’s comforting, satisfying, and endlessly customizable depending on what I have on hand. Creamy Spinach Mushroom Shrimp Shells

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium or large shrimp (peeled and deveined)
Medium shell pasta
Baby spinach
Mushrooms (sliced, any kind—cremini or white work great)
Garlic (minced)
Olive oil
Butter
Heavy cream
Grated Parmesan cheese
Salt and black pepper
Crushed red pepper flakes (optional)

Directions

I cook the shell pasta in salted boiling water until al dente, then drain and set aside.
In a large skillet, I heat olive oil and sauté the mushrooms until they’re golden and tender. I season them with salt and remove them from the pan.
I add a bit of butter to the same skillet and cook the shrimp until pink and just cooked through—this only takes 2–3 minutes per side. I set them aside with the mushrooms.
I add garlic to the pan, letting it cook until fragrant, then pour in the heavy cream and bring it to a gentle simmer.
I stir in the Parmesan cheese until the sauce thickens slightly, then season with salt, pepper, and a pinch of red pepper flakes if I want a little heat.
I add the spinach to the sauce and stir until wilted, then return the shrimp and mushrooms to the pan along with the cooked pasta shells.
I toss everything together until coated and heated through, then serve immediately with extra Parmesan if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings. It takes around 30 minutes total—15 minutes for prep and another 15 to bring everything together on the stovetop.

Variations

I sometimes swap shrimp for chicken or scallops if I’m in the mood for something different. If I want to lighten it up, I use half-and-half instead of heavy cream, or Greek yogurt stirred in at the end. Sun-dried tomatoes add a nice tangy punch, and if I’m out of shells, penne or rotini works just as well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm it gently on the stove or in the microwave. I stir often to keep the sauce from separating and to make sure the shrimp doesn’t overcook. Creamy Spinach Mushroom Shrimp Shells

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking so they sear properly and don’t water down the sauce.

Is this recipe spicy?

Not unless I add red pepper flakes—but I like the little kick it gives. It’s easy to adjust based on my heat preference.

Can I make it dairy-free?

I’ve made a version using coconut milk and dairy-free Parmesan—still creamy, just a little different in flavor.

What mushrooms work best?

I usually go for cremini or white button mushrooms, but shiitake or oyster mushrooms give a deeper, earthy flavor.

Can I freeze this dish?

I don’t recommend freezing it—cream sauces tend to separate, and shrimp can get rubbery when reheated after freezing.

Conclusion

Creamy Spinach Mushroom Shrimp Shells is one of my go-to meals when I want something rich, comforting, and full of flavor. It’s elegant without being complicated and always leaves me feeling full and happy. Whether I’m cooking for guests or just myself, this dish never disappoints.