Description
Indulgent creamy spinach mushroom shrimp shells is a delightful pasta dish featuring tender shrimp, sautéed mushrooms, and fresh spinach enveloped in a rich, creamy Parmesan sauce. Perfect for a quick yet luxurious weeknight dinner, this recipe combines savory flavors with a luscious texture that will satisfy your cravings and impress your guests.
Ingredients
Scale
Pasta
- 2 cups Pasta Shells (Fresh or dried)
Seafood and Vegetables
- 1 pound Shrimp (Peeled and deveined, fresh or frozen)
- 2 cups Fresh Spinach (Kale or Swiss chard can be used as alternatives)
- 8 ounces Mushrooms (Cremini or button mushrooms)
- 3 cloves Garlic (Freshly minced)
Dairy
- 1 cup Heavy Cream (Half-and-half can be substituted)
- 1/2 cup Parmesan Cheese (Freshly grated for best texture)
- 1 tablespoon Butter (Adds richness to the flavor)
Oils and Seasoning
- 2 tablespoons Olive Oil (For sautéing)
- 1 teaspoon Italian Seasoning (Adjust to taste)
- 1/2 teaspoon Red Pepper Flakes (Adjust heat to preference)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain the pasta and toss with a little olive oil to prevent sticking.
- Sauté mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and sauté for 5 to 6 minutes until they turn golden brown and fragrant. Remove mushrooms from the skillet and set aside.
- Sauté garlic and spinach: In the same skillet, add minced garlic and cook for 30 seconds until aromatic. Add fresh spinach and cook, stirring constantly, until wilted, about 1 to 2 minutes. Return the sautéed mushrooms to the skillet with the spinach.
- Cook the shrimp: Push the vegetables to one side of the skillet. Add the shrimp to the empty side and season with salt, pepper, and red pepper flakes. Cook the shrimp for 2 to 3 minutes until pink, opaque, and cooked through.
- Create the creamy sauce: Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer. Add the freshly grated Parmesan cheese and stir until the sauce thickens, about 3 to 4 minutes.
- Combine pasta and sauce: Add the cooked pasta shells to the skillet and toss thoroughly to coat the pasta in the creamy sauce. Cook for an additional 1 to 2 minutes on low heat to heat everything through.
- Serve hot: Remove from heat and serve immediately while warm and creamy. Enjoy your indulgent creamy spinach mushroom shrimp shells!
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick.
- You can use kale or Swiss chard instead of spinach for a different flavor and texture.
- Frozen shrimp should be fully thawed and patted dry before cooking for best results.
- Adjust the red pepper flakes according to your preferred spice level.
- Use freshly grated Parmesan for the best flavor and melting quality.
