Creamy Spinach Mushroom Shrimp Shells

Plump shrimp cozy up with shells, earthy mushrooms, and lush spinach in a creamy garlic sauce that is both luxurious and easy for a weeknight. This one-pan wonder always makes supper feel special and tastes like it came from your favorite restaurant.

I first made this dish on a chilly evening when I wanted something indulgent but simple to pull together and now it is my go-to whenever I want to impress my family without fuss.

Ingredients

• Shell pasta: A fun shape that cradles the creamy sauce and holds bits of veg for each bite Choose bronze cut or a good dried Italian brand
• Large shrimp: These are meaty and sweet for maximum flavor and tenderness Look for wild caught or responsibly farmed and peel and devein for the best texture
• Fresh mushrooms: Build earthy flavor and add heartiness Choose brown creminis or baby bellas for richer taste
• Baby spinach: Wilts down and turns silky while adding a pop of green Choose bright leaves with no wilting or yellowing
• Garlic: Brings a punchy savoriness Fresh cloves give the best aroma
• Butter and olive oil: Layer both for depth of flavor Use quality olive oil for sautéing and unsalted butter for rich finish
• Heavy cream: Makes everything dreamy and thick Choose fresh heavy cream with no added gums for silkiness
• Chicken broth: This keeps the sauce light and flavorful Use a low sodium variety to control saltiness
• Parmesan cheese: Melts into the sauce for a nutty backbone Freshly grate for best results and texture
• Lemon juice: Adds brightness at the end Try to use fresh squeezed for clean citrus zing
• Chopped parsley: Fresh garnish that adds color and freshness Choose flat leaf Italian parsley for best flavor

Step-by-Step Instructions

Cook the Pasta:

Boil shells in generously salted water according to the package instructions until just al dente. Drain and set aside so they do not overcook in the sauce.

Sear the Shrimp:

Season shrimp with a pinch of salt and pepper on both sides. Heat olive oil in a large skillet over medium high until shimmering then add shrimp in an even layer. Sear 2 to 3 minutes per side until just pink and opaque. Remove to a plate so they stay tender.

Sauté Garlic and Mushrooms:

Reduce skillet heat to medium and add butter until melted and foamy. Stir in minced garlic and immediately follow with sliced mushrooms. Cook about 3 to 4 minutes until mushrooms are browned and garlic is fragrant making sure nothing burns as garlic can go bitter quickly.

Wilt the Spinach:

Add all baby spinach at once and use tongs to toss with mushrooms and garlic until just wilted. This only takes about 2 minutes and the spinach will shrink dramatically.

Make the Cream Sauce:

Pour in heavy cream and chicken broth and bring to a gentle simmer. Stir frequently as the sauce thickens about 4 to 5 minutes scraping up any browned bits from the bottom for extra flavor.

Finish the Sauce with Cheese:

Lower the heat and sprinkle in Parmesan cheese. Stir until fully melted and the sauce is creamy and smooth with no lumps.

Combine Everything:

Return shrimp and cooked shell pasta to the skillet. Gently toss everything until evenly coated in creamy sauce and heated through.

Add Final Touches:

Squeeze in fresh lemon juice for balance and sprinkle with parsley right before serving to brighten the dish.

Save

My favorite ingredient here is the fresh baby spinach as it soaks up all that garlicky creaminess with the prettiest green color. My family loves when I bring the skillet to the table and everyone serves themselves extra sauce over the shells.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. When reheating add a splash of milk or broth to loosen the sauce. I avoid microwaving shrimp for too long as it can make them rubbery use gentle stovetop heat if you can.

Ingredient Substitutions

If you do not have shells any short pasta like penne or rotini works beautifully. For a lighter twist swap heavy cream for half and half just know the sauce will be less thick. Swap cremini mushrooms for white buttons in a pinch. Frozen spinach can work too just thaw and squeeze out excess water first. If you prefer, use vegetable broth to make it pescatarian.

Serving Suggestions

This dish shines with a fresh leafy salad and warm bread for scooping up the sauce. A simple lemon vinaigrette pairs perfectly with the richness of the cream. Sometimes I add extra grated Parmesan or a sprinkle of red pepper flakes for a little kick.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. Penne, rotini, or fusilli all work well and capture the creamy sauce just as beautifully as shells.

→ How can I make this dish lighter?

Swap heavy cream for half-and-half or whole milk and opt for less cheese if desired—the flavors will still shine through.

→ Are frozen shrimp suitable?

Yes, just make sure to thaw and pat them dry before cooking to ensure a plump, juicy texture.

→ What mushrooms work best?

Button or cremini mushrooms offer great texture, but shiitake or oyster mushrooms add depth if preferred.

→ Can this be made ahead?

It's best served fresh, but leftovers will keep well in the refrigerator for up to two days. Reheat gently before serving.

→ Is the lemon juice essential?

The lemon juice is optional but adds a pleasant brightness that balances the rich, creamy sauce.