Cream of Spinach N Shrimp Over Pasta
Elevate your weeknight dinner game with this luscious Cream of Spinach N Shrimp Over Pasta recipe! This dish combines succulent, seared shrimp with a velvety Parmesan cream sauce infused with fresh spinach, garlic, and a hint of lemon for brightness. Tossed with your favorite pasta, such as fettuccine or linguine, this indulgent yet balanced meal is perfect for seafood lovers. The rich sauce, made with a buttery roux, milk, and heavy cream, coats every strand of pasta while the delicate shrimp adds a protein-packed punch. A subtle sprinkle of red pepper flakes and fresh parsley as a garnish takes the flavor to the next level. Ready in just 45 minutes, this restaurant-quality pasta dish is ideal for date nights or entertaining guests. Tags: shrimp pasta recipe, creamy spinach sauce, easy dinner ideas, seafood pasta recette.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh spinach, chopped
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 12 oz cooked pasta (e.g., fettuccine or linguine)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the pasta by cooking it in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water in case the sauce needs thinning.
In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the flour to create a roux, cooking for 1-2 minutes while stirring constantly to remove the raw flour taste.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes over medium heat until the sauce begins to thicken.
Add the spinach to the sauce and cook for 2-3 minutes, stirring occasionally, until wilted and incorporated.
Stir in the Parmesan cheese, lemon juice, and red pepper flakes (if using). Taste and adjust seasoning with additional salt and black pepper if needed.
Return the cooked shrimp to the skillet and gently toss to coat in the sauce. If the sauce is too thick, add the reserved pasta cooking water, a tablespoon at a time, until your desired consistency is reached.
Toss the cooked pasta with the spinach and shrimp cream sauce until well combined.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 27.7 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2125 mg | 163% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
