Description
Creamy Spinach Mushroom Shrimp Shells is a decadent pasta dish made with tender shell pasta, juicy shrimp, earthy mushrooms, and fresh spinach in a rich Parmesan cream sauce. It’s elegant, flavorful, and perfect for both special occasions and easy weeknight meals.
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)
Instructions
- Cook shell pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté mushrooms until golden and tender. Season with salt and remove from skillet.
- Add butter to the same skillet. Cook shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce thickens slightly.
- Season with salt, pepper, and red pepper flakes if using. Stir in spinach and cook until wilted.
- Return mushrooms and shrimp to the skillet, along with the cooked pasta. Toss until everything is coated and heated through.
- Serve immediately with extra Parmesan if desired.
Notes
- Use half-and-half or Greek yogurt for a lighter version.
- Substitute shrimp with chicken or scallops as desired.
- Add sun-dried tomatoes for extra flavor.
- Penne or rotini can replace shell pasta.
- Reheat gently with cream or milk to prevent the sauce from breaking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 215mg
