Creamy Spinach Mushroom Shrimp Shells (Printable Version)
Shrimp, shell pasta, mushrooms, and spinach in a buttery garlic cream sauce for a fast, comforting meal.
# What You'll Need:
→ Pasta
01 -
340 g shell pasta
→ Seafood
02 -
450 g large shrimp, peeled and deveined
→ Produce
03 -
4 cloves garlic, minced
04 -
200 g mushrooms, sliced
05 -
90 g baby spinach
06 -
Juice of 1/2 lemon (optional)
07 -
Chopped parsley, for garnish
→ Dairy
08 -
30 g butter
09 -
240 ml heavy cream
10 -
50 g grated Parmesan cheese
→ Pantry
11 -
1 tbsp olive oil
12 -
120 ml chicken broth
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps To Follow:
01 -
Cook shell pasta in a large pot of salted boiling water following package directions until al dente. Drain thoroughly and set aside.
02 -
Season shrimp with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sauté shrimp for 2 to 3 minutes per side until pink and opaque. Transfer shrimp to a plate and reserve.
03 -
Reduce heat to medium. Add butter to the skillet, then stir in minced garlic and sliced mushrooms. Sauté for 3 to 4 minutes until mushrooms are tender and lightly browned.
04 -
Add baby spinach to the skillet and cook, stirring, until the leaves are wilted, about 2 minutes.
05 -
Pour in heavy cream and chicken broth. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
06 -
Stir grated Parmesan cheese into the sauce until fully melted and smooth.
07 -
Return the cooked shrimp and pasta to the skillet. Toss gently until all components are evenly coated in the sauce.
08 -
Adjust seasoning if needed. Add a squeeze of lemon juice if desired. Garnish with chopped parsley before serving.
# Notes and Tips:
01 -
Ensure shrimp are not overcooked to maintain tenderness and prevent the sauce from becoming watery.
02 -
Reserve some pasta water in case the sauce needs thinning.