Creamy Spinach Mushroom Shrimp Shells (Print Version)
Juicy shrimp tossed in shells with plenty of mushrooms, tender spinach, and a smooth, cheesy Parmesan cream. Total comfort and super easy to whip up.
# Ingredients:
→ Seafood and Pasta
01 -
1 pound big peeled and cleaned shrimp
02 -
12 ounces pasta shells
→ Vegetables and Aromatics
03 -
3 cups fresh baby spinach
04 -
1 cup sliced mushrooms
05 -
4 garlic cloves, chopped up
→ Dairy and Pantry Items
06 -
2 tablespoons plain butter
07 -
1 cup heavy cream
08 -
1/2 cup grated Parmesan
09 -
1/2 cup chicken broth
10 -
1 tablespoon olive oil
→ Seasonings and Garnish
11 -
Salt, just enough
12 -
Black pepper, as much as you like
13 -
Juice from half a lemon, if you want
14 -
Fresh parsley, chopped up for topping
# Instructions:
01 -
Boil your pasta shells following what the box says. Drain everything well and keep it close by.
02 -
Season those shrimp with pepper and salt after patting them dry. Pop the olive oil in a big skillet and let it warm over medium-high. Lay in the shrimp, cook till both sides are pink and cooked through—just a few minutes each. Move them to a plate so they don't overcook.
03 -
Turn the heat down to medium. Add the butter. Toss in the chopped garlic and sliced mushrooms. Stir them around until the mushrooms are golden and soft—takes a few minutes.
04 -
Drop in the spinach. Keep stirring until it shrinks down and looks tender—takes about 2 minutes.
05 -
Pour in the chicken broth and heavy cream. Let it cook gently while you stir sometimes, about 4 or 5 minutes, until it gets a little thicker.
06 -
Add the Parmesan and mix until it melts in and things look nice and creamy.
07 -
Slide the pasta and cooked shrimp right into the skillet. Toss them gently so everything's covered with creamy goodness.
08 -
Drizzle a bit of lemon juice if you want, and sprinkle with fresh parsley before you dish up.
# Notes:
01 -
If your sauce gets too thick, just splash in saved pasta water to thin it out a bit.