Cheesy Shrimp Penne Spinach

This filling Shrimp Spinach Cheese Pasta mixes juicy shrimp with soft penne and healthy spinach all coated in a rich cheesy sauce. I always turn to this when I want to wow my dinner crowd without being stuck cooking for too long.

I came up with this dish when my sister came to visit during the holidays. She always said she hated seafood until she took a bite of this. Now she bugs me to make it whenever she's around and she's even started cooking it at home.

Ingredients

• 12 oz penne pasta: Creates little cups that hold all that creamy goodness
• 1 lb large shrimp: Go for fresh or thawed frozen ones but make sure they don't have that dark vein
• 3 cloves garlic: Brings amazing smell and flavor, pick ones that feel hard with tight skin
• 3 cups fresh spinach: Adds nice green color, good stuff for your body and cuts through the richness
• 1 cup heavy cream: Makes everything smooth and velvety
• 1/2 cup chicken broth: Loosens up the sauce while adding more taste
• 1 cup grated Parmesan cheese: Real aged Parmigiano Reggiano works best if you can get it
• 1 cup shredded mozzarella cheese: This gives you those awesome stretchy cheese pulls
• 2 tablespoons olive oil: Grab something nice and extra virgin for better flavor
• 1/4 teaspoon red pepper flakes: You don't have to add this but it gives a nice gentle heat
• Salt and pepper: However much you like
• Fresh parsley: Sprinkle on top at the end to make everything pop

How To Make Cheese Shrimp Penne Pasta & Spinach

Cook the Pasta:

Get lots of really salty water bubbling in a big pot then dump in your penne. Let it cook till it's still got a bit of bite, maybe 9 to 11 minutes. Save a cup of that starchy water before you drain it. Don't wash the pasta after, that starch helps the sauce stick better.

Sauté the Shrimp:

While pasta's going, get your olive oil hot in a big pan over pretty high heat till it shimmers. Pat those shrimp dry with paper towels so they'll brown nicely. Lay them flat in the pan and don't move them for 2 minutes till they turn pink on one side. Flip them over and cook another minute till they're just done. Don't leave them too long or they'll get tough. Put them on a plate and cover with foil.

Create the Flavor Base:

Turn down the heat to medium and throw in your chopped garlic, keep it moving for half a minute till it smells good but doesn't brown. Start adding handfuls of spinach, letting each bunch shrink down before adding more. Takes about 2 minutes and the spinach will let out some water that helps clean up tasty bits from the pan.

Craft the Cheese Sauce:

Pour in your cream and broth, mix it with all that spinach and garlic. Let it barely start bubbling then turn the heat down low. Now add your Parmesan bit by bit, stirring the whole time so it doesn't get lumpy. Once that's mixed in good, do the same with your mozzarella. Your sauce should look silky and coat a spoon nicely. Throw in salt, pepper and those red pepper flakes if you want.

Combine Components:

Put those shrimp back in the pan with any juices that collected. Add your drained pasta and gently mix everything so all the pasta and shrimp get coated in that amazing sauce. If it looks too thick, splash in some of that pasta water you saved.

Finish and Serve:

Let everything bubble together for a minute so the flavors can get friendly. Give it a taste and add more salt or pepper if needed. Scoop it into warm bowls and throw lots of chopped parsley on top. Eat it right away while the cheese is all melty and amazing.

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The best moment when making this is watching the cheeses melt into the cream and turn into that gorgeous smooth sauce. My husband always hangs around the kitchen during this part saying he needs to "check if it's right" but really he's just stealing spoonfuls before dinner's even ready.

Make Ahead and Storage

You can get stuff ready separately a day before if needed. Cook your pasta a little less than normal, toss with a bit of oil and put it in the fridge. Cook and chill the shrimp on their own too. Make your sauce fresh when you're ready to eat and mix everything while heating it up. Got leftovers? Keep them in a sealed container for up to two days. When you warm it up, add a splash of cream or milk since the sauce gets pretty thick in the fridge.

Perfect Substitutions

This dish works with so many changes. Don't have shrimp? Throw in some rotisserie chicken chunks or sliced Italian sausage instead. Vegetarians can skip the meat completely or add some cooked mushrooms for a meaty taste. Out of fresh spinach? Frozen works too, just thaw it and squeeze out the water first. Want something lighter? Use half the cream and more broth instead, and grab part-skim mozzarella. Gluten free pasta fits right in without changing anything else.

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Serving Suggestions

This pasta is totally fine by itself but tastes amazing with a simple arugula salad with lemon dressing to cut through all that richness. Try it with a cold glass of Pinot Grigio or Chardonnay that isn't oaky. Love bread? You definitely need some crispy garlic bread to mop up that sauce. If you're hosting a dinner party, start with something light like bruschetta or a small plate of Italian meats and cheeses to set the mood.

Frequently Asked Questions

→ Can I swap fresh shrimp for frozen?

Absolutely! Just make sure the frozen shrimp are thawed and dried off before cooking to get the best flavor and texture.

→ What can I use if I don’t have heavy cream?

You can go with half-and-half or mix some milk with cream cheese for a creamy result.

→ Can I cook this in advance?

Sure thing! Keep the sauce and cooked pasta in separate containers in the fridge. Combine and warm them up when you're ready to eat.

→ What are good substitutes for spinach?

No spinach? No problem! Swap it out with arugula, kale, or Swiss chard—they all work great.

→ How can I make it spicier?

Turn up the heat by adding extra red pepper flakes or toss in a pinch of cayenne pepper!

→ Can I switch the pasta shape?

For sure! Try fettuccine, rigatoni, or even farfalle for a different twist.