Shrimp And Spinach Cream Pasta

Name: Shrimp And Spinach Cream Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 400g spaghetti or fettuccine; 300g raw shrimp, peeled and deveined; 200g fresh spinach; 200ml heavy cream; 50g parmesan cheese, grated; 2 garlic cloves, minced; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Warm & Wholesome

I absolutely love making Shrimp and Spinach Cream Pasta for a quick yet luxurious meal. The combination of succulent shrimp, fresh spinach, and a creamy sauce creates a delightful dish that is perfect for any occasion. I often find myself craving this dish after a long day, as it’s both satisfying and simple to prepare. The best part is how quickly it comes together—within just 30 minutes, I can serve a restaurant-quality pasta right at home, making it an ideal choice for weeknight dinners or special gatherings.

Created by

Eleanor Briggs

Last updated on 2026-02-23T22:29:36.592Z

In my quest for the perfect creamy pasta dish, I stumbled upon this incredible Shrimp and Spinach Cream Pasta recipe that has quickly become a favorite in our home. I love how the flavors come together; the shrimp is tender and perfectly seasoned, while the spinach adds a fresh contrast to the rich cream sauce. A splash of lemon juice really brightens the dish and elevates the overall flavor profile.

One of the coolest things I learned is that adding the spinach just a couple of minutes before serving makes a difference in both texture and color, keeping it vibrant and full of nutrients. I often use fresh ingredients for the best results, and pairing this pasta with a glass of white wine makes for a wonderful dining experience.

Why You Will Love This Recipe
Creamy and flavorful sauce that coats every bite
Fresh spinach adds a burst of color and nutrition
Quick enough for a weeknight meal but fancy enough for guests

The Role of Fresh Ingredients

Using fresh spinach in this recipe not only enhances the dish's vibrant appearance but also adds valuable nutrients like iron and vitamins A and C. When you cook the spinach, it wilts down significantly, creating a lovely contrast with the creamy sauce and firm pasta. I recommend using baby spinach as it is tender and requires less cooking time, ensuring that it retains some texture and flavor in the final dish.

Opting for raw shrimp is crucial for achieving the best flavor and texture. Avoid pre-cooked shrimp as they can easily become rubbery during the cooking process. When sautéing the shrimp, cook them until they're just pink and opaque. Overcooking can lead to tough shrimp, which is something I try to avoid in this delectable pasta dish.

Techniques for Perfect Cream Sauce

When making the cream sauce, it’s important to lower the heat after cooking the shrimp to prevent the cream from boiling. Boiling can cause the sauce to separate and lose its smooth texture. Stirring in the grated parmesan cheese while the heat is low allows it to melt evenly, creating a velvety sauce that clings beautifully to your pasta. I find that freshly grated parmesan works best, as it melts more effectively than pre-grated options.

If you notice your sauce is too thick after adding the pasta, don't hesitate to use some reserved pasta water to adjust the consistency. This water is starchy and helps the sauce adhere to the pasta while also enhancing its creaminess. Aim for a glossy finish rather than a dry clump—this is your indicator that the dish is ready to be plated.

Ingredients

Main Ingredients

400g spaghetti or fettuccine
300g raw shrimp, peeled and deveined
200g fresh spinach
200ml heavy cream
50g parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.

Sauté the Shrimp

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp, seasoning with salt and pepper, and cook until pink—about 3-4 minutes.

Make the Cream Sauce

Lower the heat and pour in the heavy cream, stirring well. Add grated parmesan cheese, letting it melt smoothly into the sauce. Mix in the spinach and cook until wilted.

Combine Pasta and Sauce

Add the cooked pasta to the skillet, tossing everything together until well combined. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Serve

Plate the pasta and shrimp, garnishing with extra parmesan if desired. Serve hot and enjoy your meal!

Pro Tips

For added flavor, consider incorporating a dash of red pepper flakes or a squeeze of fresh lemon juice when serving. This enhances the dish's brightness and adds a subtle kick.

Substitutions and Variations

For a lighter version of this dish, consider substituting half of the heavy cream with low-fat milk or a plant-based cream alternative. This will lower the calorie count while still providing a creamy texture. Additionally, if spinach isn't available, kale or arugula can be used as an alternative, just sauté them a little longer to ensure they are thoroughly wilted and soft.

If you're looking to spice things up, feel free to add a pinch of red pepper flakes to the garlic while sautéing, or finish the dish with a squeeze of fresh lemon juice for a bright contrast. You can also introduce other seafood, such as scallops or crab, alongside the shrimp to make the pasta even more indulgent.

Make-Ahead and Storage Tips

This Shrimp and Spinach Cream Pasta can be made ahead, making it perfect for meal prep. Prepare the sauce and pasta separately, and store them in airtight containers in the refrigerator for up to three days. When ready to enjoy, simply reheat the sauce gently over low heat, adding a splash of reserved pasta water for creaminess, and then mix in the pasta until warmed through.

Freezing is not recommended due to the cream sauce's tendency to separate upon thawing. However, you can freeze cooked shrimp separately and use them in other dishes. Consider making a batch of this pasta to share with friends or family for gatherings—just double the recipe and watch it disappear!

Questions About Recipes

→ Can I use frozen shrimp?

Yes, frozen shrimp can be used. Just ensure they are fully thawed before cooking.

→ Is it possible to make this dish dairy-free?

Yes, you can substitute heavy cream with coconut cream or a dairy-free cream alternative and omit the cheese.

→ Can I add other vegetables?

Absolutely! Feel free to add mushrooms, bell peppers, or asparagus for extra flavor and texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.