Creamy Spinach Mushroom Shrimp (Print Version)
# Ingredients:
01 -
12 oz shell pasta
02 -
1 lb large shrimp, peeled and deveined
03 -
Salt and pepper to taste
04 -
1 tbsp olive oil
05 -
2 tbsp butter
06 -
4 cloves garlic, minced
07 -
1 cup mushrooms, sliced
08 -
3 cups baby spinach
09 -
1 cup heavy cream
10 -
1/2 cup chicken broth
11 -
1/2 cup grated Parmesan cheese
12 -
Juice of 1/2 lemon (optional)
13 -
Chopped parsley for garnish
# Instructions:
01 -
Cook shell pasta in salted water according to package directions. Drain and set aside.
02 -
Season shrimp with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
03 -
Reduce heat to medium. Add butter to the skillet, then garlic and mushrooms. Sauté for 3–4 minutes until mushrooms are tender and lightly browned.
04 -
Add spinach and cook until wilted, about 2 minutes.
05 -
Pour in heavy cream and chicken broth. Simmer for 4–5 minutes until slightly thickened.
06 -
Stir in Parmesan cheese until melted and smooth.
07 -
Return shrimp and pasta to the skillet. Toss gently to coat everything in the creamy sauce.
08 -
Add a squeeze of lemon juice if desired, and garnish with parsley before serving.