Creamy Spinach Mushroom Shrimp Shells (Print Version)
Plump shrimp, spinach, and mushrooms mingle in creamy Parmesan sauce with shell pasta for a cozy meal.
# Ingredients:
→ Seafood and Pasta
01 -
12 ounces shell pasta
02 -
1 pound large shrimp, peeled and deveined
→ Vegetables and Aromatics
03 -
4 cloves garlic, minced
04 -
1 cup mushrooms, sliced
05 -
3 cups baby spinach
→ Dairy and Pantry Items
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon olive oil
08 -
1 cup heavy cream
09 -
1/2 cup chicken broth
10 -
1/2 cup grated Parmesan cheese
→ Seasonings and Garnish
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Juice of 1/2 lemon (optional)
14 -
Chopped parsley, for garnish
# Instructions:
01 -
Cook shell pasta in a large pot of salted water according to package instructions. Drain thoroughly and set aside.
02 -
Pat shrimp dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Transfer to a plate and reserve.
03 -
Reduce skillet heat to medium. Add butter, then stir in garlic and sliced mushrooms. Sauté for 3 to 4 minutes until mushrooms are tender and lightly browned.
04 -
Add baby spinach to the skillet. Cook, stirring frequently, until spinach is wilted, about 2 minutes.
05 -
Pour heavy cream and chicken broth into the skillet. Simmer for 4 to 5 minutes, stirring occasionally, until sauce is slightly thickened.
06 -
Stir in grated Parmesan cheese until fully melted and sauce is smooth.
07 -
Return cooked shrimp and shell pasta to the skillet. Toss gently to coat thoroughly with the creamy sauce.
08 -
Add a light squeeze of lemon juice, if desired, and sprinkle with chopped parsley before serving.
# Notes:
01 -
Reserve a small amount of pasta water to adjust the sauce's consistency if needed.