This dish blends succulent shrimp, fresh baby spinach, and earthy mushrooms enveloped in pasta shells with a rich parmesan cream sauce. The shrimp is seared to a tender finish, while mushrooms and garlic are gently sautéed to deepen flavors. Wilted spinach adds brightness and a subtle earthiness. The creamy sauce, made with heavy cream and chicken broth, is enriched with a splash of lemon juice for a touch of zest. Tossed with freshly grated Parmesan and garnished with parsley, the dish delivers cozy comfort and a satisfying blend of textures and tastes, perfect for sharing with friends or family.
This cozy creamy spinach mushroom shrimp shells recipe is pure comfort in every bite. The combination of juicy shrimp, tender mushrooms, and fresh spinach all wrapped in thick pasta shells with a luscious Parmesan cream sauce makes it a perfect dish for chilly evenings or casual dinners with friends. The hint of garlic and lemon juice lifts the flavors, keeping the dish balanced and satisfying without feeling too heavy.
My family instantly fell in love with this dish the first time I made it on a rainy night, and now it’s a go-to when I want something special but fuss-free.
Ingredients
- Fresh parsley: for a vivid pop of green and fresh herbal flavor sprinkled right at the end
- Lemon juice: adds a lively brightness to cut through the creamy sauce, pick lemons that feel heavy and juicy
- Parmesan cheese: brings a nutty, salty depth to the sauce, grate it fresh if you can for best melting and flavor
- Chicken broth: lightens the full-fat cream and gives the sauce a savory backbone, homemade or store-bought both work
- Heavy cream: delivers the luxurious, velvety texture, full-fat is key to getting that dreamy richness
- Baby spinach: gives a fresh, gentle earthy note and beautiful color, choose perky, vibrant leaves
- Mushrooms: provide deep, earthy flavor, mix varieties or go for cremini or white button mushrooms that are firm and fresh
- Garlic: is the aromatic base that makes everything smell incredible, fresh cloves sliced or minced
- Butter: adds creaminess and richness to the sauce, unsalted lets you control seasoning
- Olive oil: sears the shrimp to lock in their juicy sweetness, extra virgin gives the best flavor
- Large shrimp: plump and odorless, thawed well if frozen, ensure they are dry for perfect searing
- Shell pasta: with thick curves holds that rich sauce perfectly, bronze-cut pasta is an extra touch if you can find it
Step-by-Step Instructions
- Sear The Shrimp:
- Pat dry the shrimp with paper towels and season lightly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place shrimp in a single layer and cook for just a couple minutes on each side until pink and opaque. Remove shrimp promptly to avoid rubberiness and set aside on a plate.
- Sauté The Mushrooms And Garlic:
- Lower heat to medium and add butter to the skillet. Once melted, add the chopped garlic and sliced mushrooms. Stir frequently and cook until mushrooms are tender and golden with browned edges while the garlic releases its aroma. Be careful not to burn the garlic as it gets bitter.
- Wilt The Spinach:
- Add the fresh baby spinach to the mushrooms in the skillet. Stir gently and cook until the spinach wilts down but still keeps its bright green color, about 1-2 minutes.
- Build The Cream Sauce:
- Pour in the chicken broth and heavy cream. Stir gently as the mixture simmers for 4 to 5 minutes allowing the flavors to meld and the sauce to slightly thicken.
- Melt In The Cheese:
- Stir the grated Parmesan cheese into the sauce until it fully melts and the mixture turns smooth and creamy.
- Combine Everything:
- Return the cooked pasta shells and seared shrimp to the skillet. Toss everything carefully so the shells soak up the sauce and the shrimp distribute evenly throughout the dish.
- Finish And Garnish:
- Squeeze in fresh lemon juice if you like extra brightness. Taste and adjust salt and pepper. Sprinkle chopped fresh parsley on top for a fresh, vibrant finish before serving.