Description
This indulgent creamy spinach mushroom shrimp shells recipe combines tender pasta shells with succulent shrimp, sautéed mushrooms, and fresh spinach all enveloped in a rich and flavorful Parmesan cream sauce. Ready in just 30 minutes, it’s a perfect quick yet elegant meal that balances fresh ingredients with decadent creaminess.
Ingredients
Scale
Pasta
- 2 cups Pasta Shells (Fresh or dried)
Seafood
- 1 pound Shrimp (Peeled and deveined, fresh or frozen)
Vegetables
- 2 cups Fresh Spinach (Kale or Swiss chard can be used)
- 8 ounces Mushrooms (Cremini or button mushrooms, sliced)
- 3 cloves Garlic (Freshly minced)
Dairy
- 1 cup Heavy Cream (Half-and-half can be substituted)
- 1/2 cup Parmesan Cheese (Freshly grated)
- 1 tablespoon Butter
Oils & Seasonings
- 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 Pasta: 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 bit of olive oil to prevent sticking. Set aside.
- Sauté Mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add the sliced mushrooms and sauté for 5 to 6 minutes, stirring occasionally, until they turn golden brown. Remove the mushrooms from the skillet and set aside.
- Cook Spinach and Garlic: Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring, until wilted, about 1 to 2 minutes. Return the sautéed mushrooms back to the skillet with the spinach and garlic.
- Cook Shrimp: Push the vegetables to the side of the skillet. Add the shrimp in a single layer and season with salt, pepper, and red pepper flakes. Cook the shrimp for 2 to 3 minutes until they turn pink and opaque, flipping once for even cooking.
- Prepare Cream Sauce: Pour the heavy cream into the skillet with the shrimp and vegetables. Stir gently to combine and bring the mixture to a simmer. Add the freshly grated Parmesan cheese and stir continuously until the sauce thickens, about 3 to 4 minutes.
- Toss Pasta: Add the cooked pasta shells back into the skillet. Toss everything together to coat the pasta evenly with the creamy sauce. Continue heating for another 1 to 2 minutes until the dish is hot throughout.
- Serve: Taste and adjust seasoning with additional salt, pepper, or Italian seasoning if desired. Serve the creamy spinach mushroom shrimp shells immediately while hot.
Notes
- You can substitute kale or Swiss chard for the spinach if preferred.
- Half-and-half can be used instead of heavy cream for a lighter sauce but it may be less rich.
- Freshly grated Parmesan cheese provides the best texture and flavor; avoid pre-grated varieties for optimal creaminess.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- To ensure shrimp cooks evenly, do not overcrowd the skillet when sautéing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
