Creamy Spinach Mushroom Shrimp Shells

Instructions

Step 1: Cook the pasta shells in salted boiling water according to package directions. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.

Step 3: Lower heat to medium and melt the butter. Add the onion and cook until translucent, about 3–4 minutes. Stir in the garlic and mushrooms, and cook until mushrooms are tender and golden.

Step 4: Pour in the white wine (if using) and let it reduce by half, about 2–3 minutes. Stir in the heavy cream and bring to a simmer.

Step 5: Add the spinach and cook until wilted. Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and crushed red pepper flakes if using.

Step 6: Return the cooked shrimp and pasta shells to the skillet, tossing to coat everything evenly in the sauce. Simmer for 1–2 more minutes.

Step 7: Serve hot, garnished with fresh parsley, diced tomatoes, and a dollop of ricotta or mascarpone if desired.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. Add a splash of cream or broth to loosen the sauce if needed. Not ideal for freezing due to the dairy content.