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A skillet filled with large pasta shells, tender shrimp, and mushrooms in a white cream sauce with green spinach.
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Creamy Spinach Mushroom Shrimp Shells

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 12 oz large pasta shells
  • 1 lb medium shrimp, peeled and deveined
  • 8 oz cremini mushrooms, sliced
  • 5 oz fresh baby spinach
  • 3 cloves garlic , minced
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions

  • Boil pasta shells in a large pot of salted water according to package instructions until al dente; drain and set aside.
  • Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper, then sear in the skillet for 2 minutes per side until pink and opaque; remove shrimp and set aside.
  • Add the remaining tablespoon of butter to the same skillet and sauté mushrooms until browned and moisture has evaporated, approximately 6 minutes.
  • Add minced garlic and red pepper flakes to the mushrooms and cook for 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer over medium heat.
  • Whisk in the Parmesan cheese until melted and the sauce begins to thicken slightly.
  • Add the fresh baby spinach to the sauce and stir until just wilted.
  • Return the cooked shrimp and pasta shells to the skillet, tossing gently to ensure even coating in the cream sauce.
  • Garnish with chopped parsley and serve immediately.