You know those nights when you want something creamy, comforting, and quick enough to throw together after a long day? That’s exactly what this Shrimp and Spinach Cream Cheese Pasta delivers. I swear by this recipe when I need a fuss-free dinner that still feels special. Cream cheese melts into the most luxurious sauce, clinging to every noodle, while plump shrimp and fresh spinach add just the right balance of texture and freshness. The best part? It comes together in about 25 minutes flat. Trust me, once you taste that garlicky, velvety sauce hugging the pasta, you’ll be making this on repeat.
Why You’ll Love This Shrimp and Spinach Cream Cheese Pasta
Let me tell you why this dish has become my go-to weeknight lifesaver:
- Quick magic: From fridge to table in 25 minutes, I’ve timed it while wrangling hungry kids and still managed to look like I’ve got my life together.
- Creamy dreaminess: That cream cheese sauce? It’s like a cozy blanket for your pasta, with none of the fuss of traditional Alfredo.
- Flavor fireworks: Garlicky shrimp, fresh spinach, and a hint of red pepper flakes play off each other perfectly. My neighbor actually knocked on my door the last time I made it, the smell was that good.
- Endlessly adaptable: Out of shrimp? Chicken works. No spinach? Throw in kale or roasted red peppers. I’ve even used goat cheese instead of cream cheese when I was feeling fancy.
- Leftover love: It reheats like a dream (pro tip: splash in a little cream when warming it up). My kids actually fight over the last spoonful.
Ingredients for Shrimp and Spinach Cream Cheese Pasta
Gather these simple ingredients, I promise you probably have half of them already. The magic happens when they all come together:
- 8 oz pasta: Any shape you love! I’m partial to fettuccine for maximum sauce clinging, but penne works great too.
- 1 lb shrimp: Peeled and deveined (save yourself the hassle and buy them this way, I learned that the hard way).
- 2 cups spinach: Fresh, not frozen, those wilted leaves add such a lovely pop of color and texture.
- 4 oz cream cheese: Softened (leave it on the counter while you prep everything else, trust me, it makes blending so much easier).
- 1/2 cup heavy cream: The secret to that luscious, silky sauce. Half-and-half works in a pinch if you want it lighter.
- 2 cloves garlic: Minced (or use a garlic press like I do when I’m feeling lazy).
- 1 tbsp olive oil: For sautéing, it adds a nice fruity note.
- 1/2 tsp salt: Plus more for the pasta water, don’t skip this!
- 1/4 tsp black pepper: Freshly cracked if you’ve got it.
- 1/4 tsp red pepper flakes: Optional, but I love the gentle heat they add.
- 1/4 cup grated parmesan cheese: For that final salty, umami punch. The good stuff, not the green can!
How to Make Shrimp and Spinach Cream Cheese Pasta
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you start. Here’s how I make it perfect every time:
Cooking the Pasta
First, bring a big pot of salted water to a boil. I use about 1 tablespoon of salt because it’s the only chance to season those noodles properly. Drop in your pasta and cook it just until al dente (that means it should still have a tiny bite to it). Drain it, but here’s my secret: save about 1/2 cup of that starchy pasta water! You’ll thank me later when the sauce needs loosening up.
Preparing the Shrimp and Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds max, or it’ll burn and turn bitter. Now toss in the shrimp in a single layer (crowd them, and they’ll steam instead of sear). Cook about 2 minutes per side until they turn pink and opaque. Scoop them out and set aside; they’ll finish cooking when we add them back later.
Same pan, toss in the spinach, it’ll look like a mountain at first, but wilt down to nothing in about 2 minutes. Now the fun part: reduce the heat to low and add the cream cheese, heavy cream, salt, pepper, and red pepper flakes. Stir constantly as the cream cheese melts; keep that heat low or the sauce might curdle. Once it’s smooth and velvety, you’re golden.
Combining Everything
Time for the grand finale! Toss the drained pasta into that luscious sauce, adding splashes of reserved pasta water if needed to get everything nicely coated. Gently fold in the shrimp; you want them warmed through but not overcooked. Finish with a shower of parmesan cheese and give it one last toss. The sauce should cling to every noodle and shrimp like a delicious edible sweater.
Tips for Perfect Shrimp and Spinach Cream Cheese Pasta
After making this dish more times than I can count, here are my foolproof tricks for shrimp pasta perfection:
- Fresh is best: Splurge on fresh shrimp; they cook up sweeter and plumper than frozen. If you must use frozen, thaw them overnight in the fridge.
- Spice control: Start with 1/4 tsp red pepper flakes, then taste and add more. My kids prefer it mild, but I’ll sneak in extra when they’re not looking!
- Sauce saver: If your sauce seems too thick, use that reserved pasta water; the starch helps emulsify everything beautifully.
- Cheese swap: Out of cream cheese? Mascarpone makes an indulgent substitute, or blend ricotta for a lighter touch.
- Spinach trick: Pat your spinach dry before adding extra water makes the sauce runny. I learned this after many soggy batches!
Variations for Shrimp and Spinach Cream Cheese Pasta
One thing I love about this recipe? It’s like a blank canvas for whatever’s in your fridge! Here are some of my favorite twists, because sometimes you just gotta mix it up:
- Sun-dried tomatoes: Throw in a handful of those tangy little gems for a burst of flavor. They pair amazingly with the creamy sauce.
- Mushroom magic: Sauté some sliced creminis or shiitakes with the garlic for extra earthiness. Just cook them down first so they don’t water out your sauce.
- Greens swap: Not a spinach fan? Try kale (remove those tough stems first) or even arugula for a peppery kick.
- Protein switch: No shrimp? Diced chicken breast works wonders, just cook it through before adding. Or keep it veggie with roasted chickpeas for crunch!
The best part? Every variation still gives you that dreamy, creamy texture we all love. Experiment and make it your own! If you enjoy creamy shrimp dishes, you might also love this creamy garlic shrimp alfredo pasta recipe.
Serving Suggestions for Shrimp and Spinach Cream Cheese Pasta
This pasta shines all on its own, but here’s how I love to round out the meal: a crisp green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread is non-negotiable in my house; those crispy edges are made for swiping up every last drop of sauce. For drinks, a chilled Sauvignon Blanc or even sparkling water with lemon makes everything feel just a little fancier. Sometimes I’ll add a simple side of roasted cherry tomatoes when they’re in season; their sweetness plays so nicely with the creamy sauce. For more inspiration on rounding out your meal, check out resources like Family Tastes.
Storing and Reheating Shrimp and Spinach Cream Cheese Pasta
Here’s the good news: this pasta actually tastes amazing the next day! Just store it in an airtight container in the fridge for up to 3 days. When reheating, I always add a splash of cream or milk while warming it gently on the stove; this brings back that silky texture. Whatever you do, don’t nuke it dry in the microwave unless you want rubbery shrimp and separated sauce (trust me, I learned that lesson the hard way). Pro tip: if the sauce thickens too much, a tablespoon of reserved pasta water works wonders.
Nutritional Information for Shrimp and Spinach Cream Cheese Pasta
Here’s the scoop on what’s in each delicious serving! One plate gives you about 450 calories, with 25g of protein from that juicy shrimp and creamy sauce combo. You’re looking at 35g carbs (thank you, pasta!), 20g fat (mostly from that luscious cream cheese and olive oil), and 2g fiber from the spinach. Remember, these numbers can change a bit depending on your exact ingredients, like if you go heavy on the parmesan (no judgment here!) or swap in whole wheat pasta. But honestly? When it tastes this good, who’s counting? If you are looking for other quick shrimp meals, consider this lemon butter shrimp spaghetti recipe.
Frequently Asked Questions
Here are answers to the questions I get asked most about this shrimp pasta, because trust me, once people taste it, they always want to make it perfectly at home:
- Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water. Pat them dry really well; soggy shrimp make for watery sauce. I actually keep a bag in the freezer for emergency pasta nights.
- How do I prevent the sauce from splitting? Two secrets: keep the heat low when melting the cream cheese, and stir constantly. If it does separate, a splash of hot pasta water and vigorous stirring usually bring it right back together.
- Is there a substitute for heavy cream? Half-and-half works in a pinch, though the sauce will be thinner. For a dairy-free version, I’ve had success with full-fat coconut milk; just know it’ll taste slightly coconutty.
- Can I make this ahead? The sauce and shrimp can be prepped separately, but combine everything right before serving. Leftovers reheat beautifully, though, just add that splash of cream I mentioned earlier.
Now go try this recipe tonight, then come back and tell me how your family devoured it! Snap a pic for Instagram and tag me, I love seeing your creamy pasta masterpieces. For another creamy option, check out this creamy Tuscan shrimp pasta recipe.
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25-Minute Shrimp and Spinach Cream Cheese Pasta: Irresistibly Creamy
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish combining shrimp, spinach, and cream cheese for a quick and delicious meal.
Ingredients
- 8 oz pasta: any shape you prefer
- 1 lb shrimp: peeled and deveined
- 2 cups spinach: fresh
- 4 oz cream cheese: softened
- 1/2 cup heavy cream
- 2 cloves garlic: minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes: optional
- 1/4 cup grated parmesan cheese
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp to the pan and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same pan, add spinach and cook until wilted, about 2 minutes.
- Reduce heat to low. Add cream cheese, heavy cream, salt, black pepper, and red pepper flakes. Stir until smooth and creamy.
- Return shrimp to the pan and mix with the sauce. Add cooked pasta and toss to coat evenly.
- Sprinkle with grated parmesan cheese before serving.
Notes
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of red pepper flakes to control the spice level.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg