Spinach Penne Peas and Shrimp in a Cream Sauce
Treat your taste buds to a luxurious plate of Spinach Penne Peas and Shrimp in a Cream Sauce, a perfect blend of vibrant greens, tender shrimp, and velvety richness. This irresistible dish combines al dente penne pasta tossed in a luscious Parmesan cream sauce with bursts of sweetness from peas and the earthiness of baby spinach. Sautéed shrimp add a succulent protein punch, while garlic and optional red pepper flakes infuse a subtle heat and aromatic depth. Ready in just 35 minutes, this easy yet elegant recipe is ideal for weeknight dinner or impressing guests. Garnished with fresh parsley for a hint of brightness, it’s a comforting meal that tastes restaurant-worthy but is made entirely in your own kitchen. Perfect for fans of creamy pasta recipes, shrimp dishes, and quick gourmet dinners.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb shrimp (peeled and deveined)
- 4 cups baby spinach
- 1 cup frozen peas
- 1.5 cups heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 1.5 tsp salt
- 1 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally. Stir in the grated Parmesan cheese and allow it to melt completely, creating a smooth cream sauce.
Season the sauce with 1 teaspoon of salt, 3/4 teaspoon of black pepper, and the red pepper flakes (if using). Mix thoroughly.
Add the frozen peas and baby spinach to the cream sauce. Cook for 2-3 minutes, or until the peas are heated through and the spinach is wilted.
Return the cooked shrimp to the skillet and stir to combine. Allow the shrimp to warm through in the sauce for 1-2 minutes.
Add the cooked penne pasta to the skillet and toss to coat it evenly in the sauce. If needed, use the reserved pasta water to thin out the sauce to your desired consistency.
Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley before serving.
Serve immediately and enjoy your creamy spinach penne with peas and shrimp!
Nutrition Facts
Calories |
4372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1498 mg | 499% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 9.3 g | ||
| Protein | 254.4 g | 509% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 2978 mg | 229% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2566 mg | 55% | |
*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.
