Name: Creamy Spinach Mushroom Shrimp Shells
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 ounces pasta shells; 1 pound shrimp, peeled and deveined; 3 cups baby spinach; 8 ounces mushrooms, sliced; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: parsley and red pepper flakes for garnish

Rich, creamy, and full of garlicky goodness, Creamy Spinach Mushroom Shrimp Shells are the kind of comfort food that hits the spot any night of the week. With juicy shrimp, earthy mushrooms, vibrant spinach, and tender pasta shells swirled into a velvety sauce, it’s a complete dinner that feels a little indulgent—but is actually easy enough for a weeknight.

What makes this dish stand out is its balance. You get the savory depth from the mushrooms, the ocean-kissed sweetness from the shrimp, and the rich, buttery flavor of the creamy sauce, all tied together with hearty pasta. It’s one of those recipes that makes you feel like a chef in your own kitchen, yet it only takes about 30 minutes from start to finish.

What Kind of Pasta Shells Should I Use?

For this recipe, medium to large pasta shells (conchiglie) work beautifully. They cradle the creamy sauce and tiny pieces of mushroom and spinach in their curves, making every bite flavorful. If you can’t find shells, you could easily substitute with tortellini, rigatoni, or even penne. Just make sure it’s a shape that holds up to a thicker sauce.

Ingredients for the Creamy Spinach Mushroom Shrimp Shells

Shrimp: Fresh or frozen and thawed, peeled and deveined. The star protein here, bringing a savory-sweet bite.
Spinach: Baby spinach wilts down beautifully and adds freshness and color.
Mushrooms: Use cremini or button mushrooms for that earthy richness.
Pasta Shells: Medium or large shells work best to hold the sauce.
Garlic: Essential for infusing deep, aromatic flavor.
Parmesan Cheese: Adds saltiness and umami to the creamy base.
Heavy Cream: Creates that lush, dreamy texture.
Butter: For sautéing and bringing silkiness to the sauce.
Olive Oil: Helps sear the shrimp and mushroom without burning.
Salt and Pepper: To enhance every element.
Italian Seasoning: A mix of herbs to round out the flavor profile.

How To Make the Creamy Spinach Mushroom Shrimp Shells

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta shells and cook until al dente according to the package instructions. Drain and set aside.

Step 2: Sear the Shrimp

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the shrimp in a single layer. Sprinkle with salt, pepper, and a pinch of Italian seasoning. Cook for 1–2 minutes per side until they turn pink and opaque. Remove and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add butter and a splash more oil if needed. Sauté the mushrooms until golden brown, about 5–7 minutes. Add minced garlic and cook until fragrant, then toss in the spinach. Stir until just wilted.

Step 4: Make the Cream Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper. Let it thicken for a few minutes, stirring occasionally.

Step 5: Combine Everything

Add the cooked pasta shells and shrimp back into the skillet. Stir to coat everything in the creamy sauce, letting the flavors marry for a couple of minutes. If the sauce is too thick, add a splash of reserved pasta water or cream.

Step 6: Garnish and Serve

Serve warm, garnished with extra Parmesan and fresh parsley if desired. A pinch of crushed red pepper flakes also adds a nice kick.

Serving and Storing Creamy Spinach Mushroom Shrimp Shells

Serve this dish right away while the sauce is hot and silky. It pairs beautifully with crusty garlic bread or a fresh side salad. A crisp white wine like Sauvignon Blanc can elevate the meal even further.

Leftovers? No problem. Store any extras in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove with a splash of cream or milk to loosen the sauce and bring back that creamy texture.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before cooking. This helps avoid extra water in your skillet.

What mushrooms work best?

Cremini or baby bella mushrooms are perfect for this recipe. They have a richer flavor than white button mushrooms and pair nicely with the creamy sauce.

Can I make it dairy-free?

You can swap the cream for full-fat coconut milk and use a dairy-free Parmesan substitute. The flavor will be slightly different but still delicious.

How do I prevent the shrimp from becoming rubbery?

Don’t overcook them—shrimp only need about 2 minutes per side. As soon as they turn pink and opaque, they’re done.

Can I use other greens instead of spinach?

Absolutely. Kale, chard, or even arugula can work. Just keep in mind that sturdier greens may need a bit longer to cook down.

What’s a good pasta alternative?

Tortellini, penne, or even rotini are excellent options if you don’t have shells on hand.

Want More Pasta Dinner Ideas?

If this creamy shrimp dish was a hit at your table, you’ll love trying out these other hearty pasta recipes from the site:

For even more daily recipe inspiration, check out my Pinterest page at Life with Jam where I share new dishes all the time.

Creamy Spinach Mushroom Shrimp Shells

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Spinach Mushroom Shrimp Shells is a comforting pasta dish packed with juicy shrimp, earthy mushrooms, baby spinach, and a rich Parmesan cream sauce. It’s a restaurant-style meal made in just 30 minutes—perfect for weeknights when you’re craving something special but easy.

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta shells according to package instructions until al dente. Drain and set aside.

2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add shrimp in a single layer, season with salt, pepper, and Italian seasoning. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

3. In the same skillet, melt butter and a splash of olive oil if needed. Sauté sliced mushrooms for 5–7 minutes until golden brown. Add garlic and cook for 30 seconds until fragrant. Stir in baby spinach and cook until just wilted.

4. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and season with salt and pepper. Let it simmer until slightly thickened, about 3–4 minutes.

5. Return shrimp and pasta to the skillet. Stir to combine everything in the sauce. Add a splash of reserved pasta water or extra cream if needed to loosen the sauce.

6. Serve warm, topped with additional Parmesan, parsley, and red pepper flakes if desired.