Imagine tender pasta shells, perfectly coated in a velvety cream sauce, cradling juicy shrimp, wilted spinach, and sautéed mushrooms. Every bite of this dish is layered with warmth, richness, and an indulgent burst of flavor. Whether you’re winding down from a long day or entertaining friends, this recipe brings restaurant-quality comfort to your kitchen.

What makes this dish stand out is its harmony of textures and flavors. The shrimp are plump and succulent, pairing beautifully with the earthy bite of mushrooms and the vibrant freshness of spinach. The cream sauce ties everything together with buttery smoothness and a hint of garlic. It’s quick enough for a weeknight and impressive enough for guests.

Why You’ll Love This Creamy Spinach Mushroom Shrimp Shells

Weeknight-friendly: Ready in about 30 minutes with minimal prep.
Comfort food elevated: Creamy, savory, and satisfying without being overly heavy.
One-pan magic: Fewer dishes, more flavor. Everything comes together beautifully in one skillet.
Customizable: Swap shrimp for scallops, add sun-dried tomatoes, or toss in some crushed red pepper for heat.

Preparation Phase & Tools to Use

Making Creamy Spinach Mushroom Shrimp Shells is straightforward, but a few essential tools will make the process seamless:

Large skillet or sauté pan: A non-stick or stainless-steel skillet with deep sides is perfect for sautéing and simmering the sauce.
Pasta pot: A large pot for boiling pasta ensures the shells cook evenly and don’t stick together.
Colander: For draining the pasta while retaining its shape.
Wooden spoon or silicone spatula: Ideal for stirring without scratching your cookware.
Measuring cups and spoons: Precision matters for balancing the flavors in the sauce.

With these tools in place, you’re all set to bring this luscious pasta dish to life.

Ingredients for the Creamy Spinach Mushroom Shrimp Shells

Large pasta shells: These create perfect pockets to catch the creamy sauce and hold bits of shrimp and veggies.
Shrimp (peeled and deveined): The star protein of the dish, bringing a mild sweetness and juicy bite.
Fresh spinach: Adds a vibrant color and soft texture that balances the richness of the cream.
Mushrooms (sliced): Offer a savory, umami flavor that deepens the overall taste.
Heavy cream: Creates the luscious, velvety sauce that ties everything together.
Garlic (minced): Infuses the sauce with aromatic depth.
Butter: Helps sauté the mushrooms and shrimp while enriching the sauce.
Parmesan cheese (grated): Adds nutty sharpness and helps thicken the sauce.
Salt and black pepper: Essential for seasoning every layer of flavor.
Olive oil: Used to sauté the ingredients gently and prevent sticking.

How To Make the Creamy Spinach Mushroom Shrimp Shells

Step 1: Cook the Pasta

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

Step 2: Sauté the Mushrooms

In a large skillet over medium heat, add a splash of olive oil and a tablespoon of butter. Once melted, sauté the sliced mushrooms for 5-7 minutes until golden and tender. Season with a pinch of salt and set aside.

Step 3: Cook the Shrimp

In the same skillet, add a little more butter. Cook the shrimp for 2-3 minutes per side until they turn pink and are just cooked through. Remove and set aside.

Step 4: Wilt the Spinach

Add the spinach to the same skillet and cook just until wilted—this takes about 1-2 minutes. Remove excess moisture if needed.

Step 5: Build the Cream Sauce

Lower the heat and pour in the heavy cream. Stir in minced garlic, a bit of butter, and grated Parmesan. Let the sauce simmer for 3-5 minutes, stirring often, until thickened.

Step 6: Combine Everything

Return the shrimp, mushrooms, and spinach to the skillet. Add the cooked pasta shells and gently toss to coat everything in the sauce. Taste and adjust seasoning with salt and pepper.

Step 7: Serve Hot

Serve immediately, garnished with more Parmesan and freshly ground black pepper. A sprinkle of chopped parsley is a nice touch too.

How to Serve and Store Creamy Spinach Mushroom Shrimp Shells

Serving Tips

Serve this dish hot, directly from the skillet or in a warm serving dish to preserve the creamy texture. It pairs beautifully with crusty garlic bread, a light arugula salad, or a crisp glass of white wine.

To add a bit more flair for guests, garnish with lemon zest or a drizzle of truffle oil.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce. Freezing is not recommended, as the cream sauce may separate when thawed.

Frequently Asked Questions

How do I know when shrimp are perfectly cooked?

Shrimp are done when they turn pink and opaque with a slight curl. Avoid overcooking, which can make them rubbery.

Can I use frozen shrimp?

Yes! Just thaw them overnight in the fridge or under cold water, then pat dry before cooking.

What type of mushrooms work best?

Baby bella or cremini mushrooms are ideal for their rich flavor and meaty texture, but white button mushrooms will also work.

Can I make this recipe dairy-free?

You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative, though the flavor will slightly change.

Is this recipe gluten-free?

Use gluten-free pasta shells and check labels on cream and cheese to make it fully gluten-free.

Can I add wine to the sauce?

Absolutely! A splash of dry white wine added before the cream simmers adds depth and complexity.

Want More Pasta Ideas with Creamy Flair?

If you enjoyed this Creamy Spinach Mushroom Shrimp Shells dish, here are a few other rich and flavorful pasta recipes from Kitchen By Kate that you might fall in love with: