Creamy Spinach Mushroom Shrimp Shells (Print version)

Tender shell pasta tossed with juicy shrimp, spinach, mushrooms, and a silky Parmesan cream sauce.

# Ingredients:

For the pasta and shrimp

01 - 12 oz (340 g) medium shell pasta
02 - 1 lb (450 g) large shrimp, peeled and deveined
03 - 1 teaspoon kosher salt, divided, plus more for pasta water
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the creamy spinach mushroom sauce

06 - 2 tablespoons unsalted butter
07 - 1 small yellow onion, finely chopped
08 - 8 oz (225 g) cremini mushrooms, sliced
09 - 4 garlic cloves, minced
10 - 4 cups (120 g) fresh baby spinach
11 - 1/2 cup (120 ml) low-sodium chicken broth
12 - 1 cup (240 ml) heavy cream
13 - 3/4 cup (75 g) freshly grated Parmesan cheese
14 - 1/4 teaspoon red pepper flakes, optional
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the shells until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 - Pat the shrimp dry and season with 1/2 teaspoon salt and the black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until pink and opaque, then transfer to a plate.
03 - Reduce the heat to medium. Add butter, onion, and mushrooms to the same skillet. Cook for 6-8 minutes, stirring often, until the mushrooms are tender and golden at the edges.
04 - Stir in the garlic and cook for 30 seconds. Add the spinach and cook for 1-2 minutes until just wilted and bright green.
05 - Pour in the chicken broth and heavy cream. Simmer gently for 3-4 minutes until slightly thickened. Lower the heat and stir in Parmesan and red pepper flakes until smooth.
06 - Add the drained shells and cooked shrimp to the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce coats the pasta. Finish with lemon juice, parsley, and the remaining salt to taste.

# Good to know:

01 - Serve immediately while the sauce is glossy and loose.
02 - Reserve pasta water before draining. It helps thin and bind the cream sauce.
03 - Leftovers keep refrigerated for up to 2 days.

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