Creamy Spinach Mushroom Shrimp

This cozy creamy spinach mushroom shrimp shells recipe is pure comfort in every bite. The combination of juicy shrimp, tender mushrooms, and fresh spinach all wrapped in thick pasta shells with a luscious Parmesan cream sauce makes it a perfect dish for chilly evenings or casual dinners with friends. The hint of garlic and lemon juice lifts the flavors, keeping the dish balanced and satisfying without feeling too heavy.

Why You'll Love This Recipe

• The creamy sauce comes together quickly in a single pan making cleanup a breeze
• Bright lemon juice and fresh spinach add a refreshing contrast to the richness
• It lets you use whatever mushrooms you have on hand so it’s great for clearing out the fridge
• Perfectly rich for entertaining yet simple enough for a weeknight dinner

My family instantly fell in love with this dish the first time I made it on a rainy night, and now it’s a go-to when I want something special but fuss-free.

Ingredients

• Fresh parsley: for a vivid pop of green and fresh herbal flavor sprinkled right at the end
• Lemon juice: adds a lively brightness to cut through the creamy sauce, pick lemons that feel heavy and juicy
• Parmesan cheese: brings a nutty, salty depth to the sauce, grate it fresh if you can for best melting and flavor
• Chicken broth: lightens the full-fat cream and gives the sauce a savory backbone, homemade or store-bought both work
• Heavy cream: delivers the luxurious, velvety texture, full-fat is key to getting that dreamy richness
• Baby spinach: gives a fresh, gentle earthy note and beautiful color, choose perky, vibrant leaves
• Mushrooms: provide deep, earthy flavor, mix varieties or go for cremini or white button mushrooms that are firm and fresh
• Garlic: is the aromatic base that makes everything smell incredible, fresh cloves sliced or minced
• Butter: adds creaminess and richness to the sauce, unsalted lets you control seasoning
• Olive oil: sears the shrimp to lock in their juicy sweetness, extra virgin gives the best flavor
• Large shrimp: plump and odorless, thawed well if frozen, ensure they are dry for perfect searing
• Shell pasta: with thick curves holds that rich sauce perfectly, bronze-cut pasta is an extra touch if you can find it

Step-by-Step Instructions

Sear The Shrimp:

Pat dry the shrimp with paper towels and season lightly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place shrimp in a single layer and cook for just a couple minutes on each side until pink and opaque. Remove shrimp promptly to avoid rubberiness and set aside on a plate.

Sauté The Mushrooms And Garlic:

Lower heat to medium and add butter to the skillet. Once melted, add the chopped garlic and sliced mushrooms. Stir frequently and cook until mushrooms are tender and golden with browned edges while the garlic releases its aroma. Be careful not to burn the garlic as it gets bitter.

Wilt The Spinach:

Add the fresh baby spinach to the mushrooms in the skillet. Stir gently and cook until the spinach wilts down but still keeps its bright green color, about 1-2 minutes.

Build The Cream Sauce:

Pour in the chicken broth and heavy cream. Stir gently as the mixture simmers for 4 to 5 minutes allowing the flavors to meld and the sauce to slightly thicken.

Melt In The Cheese:

Stir the grated Parmesan cheese into the sauce until it fully melts and the mixture turns smooth and creamy.

Combine Everything:

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

Finish And Garnish:

Squeeze in fresh lemon juice if you like extra brightness. Taste and adjust salt and pepper. Sprinkle chopped fresh parsley on top for a fresh, vibrant finish before serving.

A bowl of creamy spinach mushroom shrimp shells. | lilicooks.com

You Must Know

• Pairs perfectly with a chilled glass of white wine to elevate any dinner
• This dish freezes well if you prepare the sauce and shrimp mix ahead and add freshly cooked pasta later
• Packed with fresh spinach making it a tasty way to get more greens on your plate
• My favorite part is how the cheese bubbles slowly into the creamy sauce while garlic aroma fills the kitchen. The kids always wait nearby, eager to dive in as soon as it’s done.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to two days. The sauce may thicken in the fridge, so when reheating, loosen it with a splash of cream or chicken broth and warm gently over low heat to keep the shrimp tender and sauce silky smooth.

Ingredient Substitutions

If pasta shells are not available, any small shaped pasta like penne, bowties or orecchiette work well to hold the creamy sauce. Swap shrimp for chicken or scallops to switch up the protein. Kale or Swiss chard can replace spinach for a slightly heartier green. For a lighter sauce, use half and half instead of heavy cream.

Serving Suggestions

Plate with a lemon wedge on the side to add brightness by squeezing at the table. Serve alongside garlic bread and a crisp green salad for a satisfying, well-rounded meal. A little extra Parmesan sprinkled just before serving makes it even more indulgent.

Cultural Background

Creamy seafood and pasta dishes are beloved in southern Italy where rich sauces are balanced with fresh vegetables and seafood. This recipe channels classic Alfredo vibes but adds shrimp and seasonal greens for an approachable modern twist. It’s a dish I eagerly make when spinach is fresh in spring and shrimp is coming into season.

Seasonal Twists

In spring, fresh peas and young asparagus can stand in for mushrooms and spinach. Autumn calls for roasted butternut squash and sage for warmth. Summertime is all about cherry tomatoes and fragrant basil to brighten things up. Each season brings its own charm to this creamy classic.

Pro Tips

• Give the shrimp plenty of room in the pan so they cook evenly and develop a nice sear
• Grate your own Parmesan cheese to really boost flavor and melt-in-the-mouth texture
• If the sauce thickens too much, save some pasta cooking water to stir in and loosen it back to your preferred consistency

Recipe FAQs

Can I use other pasta shapes instead of shells?

Yes, small pasta shapes like penne, rigatoni, or orecchiette work very well because they hold the creamy sauce and ingredients beautifully.

What mushrooms pair best in this dish?

Cremini, button, or baby bella mushrooms are excellent choices. They provide a firm texture and rich flavor that complements the creamy sauce.

Is fresh spinach necessary or can frozen be used?

Fresh baby spinach is ideal for the best texture and color, but frozen spinach can be used if it’s thoroughly drained to avoid excess moisture.

How do I prevent shrimp from becoming rubbery?

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

What should I do if the sauce becomes too thick?

Simply add a little reserved pasta water or a splash of broth while gently warming the sauce to loosen it.

Can this dish be prepared ahead of time?

Yes, you can prepare the creamy mixture in advance and reheat it gently, adding a bit of cream or broth to restore a smooth consistency

Creamy Spinach Shrimp Shells

Shrimp, spinach, and mushrooms nestled in creamy Parmesan shells for a comforting, quick-cooked dinner.

⏱ Prep: 15 min | 🔥 Cook: 25 min | ⏳ Total: 40 min
👩‍🍳 Created By: james
🍽 Category: Dinner | 📊 Skill Level: Moderate
🌎 Cuisine: American | 👨‍👩‍👧‍👦 Serves: 4

Ingredients

Seafood and Pasta

• 1 lb large shrimp, peeled and deveined
• 12 oz pasta shells

Vegetables and Aromatics

• 3 cups fresh baby spinach
• 1 cup sliced mushrooms
• 4 garlic cloves, chopped

Dairy and Pantry Items

• 2 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup chicken broth
• 1 tbsp olive oil

Seasonings and Garnish

• Salt, to taste
• Black pepper, to taste
• Juice of ½ lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. Boil salted water and cook pasta shells according to package instructions until slightly firm. Drain and set aside.
2. Pat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
3. Reduce heat to medium. Add butter, then garlic and mushrooms. Cook until mushrooms are golden and tender.
4. Add spinach and cook 1–2 minutes until wilted but still bright.
5. Pour in chicken broth and heavy cream. Simmer 4–5 minutes until sauce thickens slightly.
6. Stir in Parmesan cheese until smooth and creamy.
7. Return pasta and shrimp to the skillet. Toss gently to coat.
8. Add lemon juice, garnish with parsley, and serve warm.

Tips:
• If sauce thickens too much, add reserved pasta water.
• Freshly grated Parmesan melts better and tastes richer.

Required Tools

• Large skillet
• Large pot
• Strainer
• Chef’s knife
• Cutting board

Allergy Information

Always check each ingredient for allergens and consult a medical professional if needed.

Nutritional Information (per serving)

Provided for general guidance only and does not replace professional nutritional advice.