You know those nights when you need dinner on the table fast, but you still want something that feels special? That’s exactly why my Shrimp and Cheesy Spinach Penne became our family’s go-to weeknight hero. I first threw this together one frantic Tuesday when my niece unexpectedly stayed for dinner, now she requests it every time she visits!
The magic happens in under 30 minutes, but nobody would guess it’s so easy. Juicy shrimp, creamy cheese sauce, and fresh spinach all cling to perfectly al dente penne, it’s restaurant-quality comfort food without the fuss. What makes it truly shine? That golden rule I learned from my Italian neighbor: always cook the shrimp separately so they stay plump and never rubbery. One bite of this rich, garlicky pasta and you’ll understand why it’s the dish I’m always texting to friends when they need a surefire crowd-pleaser.
Why You’ll Love This Shrimp and Cheesy Spinach Penne
Trust me, this dish checks all the boxes for busy cooks who still want big flavor. Here’s why it’s become my most requested recipe:
- Weeknight magic: Ready in 25 minutes flat, faster than pizza delivery!
- Creamy dreamy: That luscious cheese sauce coats every noodle just right.
- Flavor bomb: Garlicky shrimp meets earthy spinach in the best possible way.
- Super adaptable: Swap in what you’ve got (I’ve used kale when spinach ran out).
- Crowd-pleaser: Kids gobble up the cheesy goodness while adults appreciate the sophistication.
The best part? It tastes like you spent hours in the kitchen when really, you barely broke a sweat.
Ingredients for Shrimp and Cheesy Spinach Penne
Gathering the right ingredients makes all the difference here, I learned that the hard way when I once tried using pre-shredded cheese (big mistake!). Here’s exactly what you’ll need for that perfect creamy, garlicky goodness:
- 8 oz penne pasta: The ridges hold onto that luscious sauce so well
- 1 lb shrimp, peeled and deveined: Medium size works best, not too big, not too small
- 2 cups fresh spinach: Trust me, it wilts down to practically nothing so don’t skimp!
- 1 cup shredded mozzarella: The melty backbone of our sauce
- 1/2 cup grated parmesan: That salty, nutty kick takes it over the top
- 1/2 cup heavy cream: The secret to that velvety texture
- 2 cloves garlic, minced: Fresh only please, powdered garlic just won’t do
- 2 tbsp butter: For sautéing the shrimp to golden perfection
- 1 tsp salt: To make all those flavors pop
- 1/2 tsp black pepper: Freshly cracked if you’ve got it
- 1/2 tsp red pepper flakes (optional): My husband always adds extra for heat
Pro tip: Have everything prepped and ready before you start cooking, this dish comes together fast once you begin!
How to Make Shrimp and Cheesy Spinach Penne
Okay, here’s where the magic happens! I’ve made this dish so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is timing, everything comes together fast once you start cooking, so have all your ingredients prepped and ready to go. You’ll be amazed how simple it is to create something this delicious!
Cooking the Pasta
First things first: get that pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your penne and cook for exactly 1 minute less than the package says, we want it al dente because it’ll keep cooking in the sauce later. Before draining, scoop out about 1/2 cup of that starchy pasta water, trust me, it’s liquid gold for adjusting your sauce later. Drain the pasta but don’t rinse it, we want all that starch to help the sauce cling.
Preparing the Shrimp
While the pasta cooks, let’s tackle the shrimp. Heat your skillet over medium and melt the butter until it’s just starting to foam. Add the garlic and sauté for about 30 seconds until fragrant, don’t let it brown! Toss in the shrimp in a single layer (no crowding!) and cook for 2-3 minutes per side until they turn pink and opaque. The second they curl into perfect C-shapes, take them out immediately, overcooked shrimp are rubbery tragedies we want to avoid!
Making the Cheesy Spinach Sauce
Same skillet, now we build our luscious sauce. Toss in the spinach and stir until just wilted, about 1 minute. Pour in the cream and let it simmer gently for 2 minutes to thicken slightly. Now the fun part: reduce heat to low and gradually stir in both cheeses until melted into silky perfection. If the sauce seems too thick, splash in some reserved pasta water until it coats the back of a spoon beautifully. Finally, return the shrimp and pasta to the skillet, tossing everything together until every piece is gloriously coated. Oh, that smell!
Tips for Perfect Shrimp and Cheesy Spinach Penne
After making this dish countless times, I’ve picked up some tricks that take it from good to “can I have seconds?” amazing. First, never overcrowd your shrimp in the pan, cook them in batches if needed. Squished shrimp steam instead of sear, and we want that gorgeous golden color! Always use fresh-grated cheese too, those pre-shredded bags contain anti-caking agents that make your sauce grainy.
Here’s a game-changer: take the shrimp out a minute early since they’ll keep cooking in the hot sauce. And that reserved pasta water? It’s your best friend for adjusting consistency without diluting flavor. One last secret, let the finished dish sit for 2 minutes off heat before serving. The sauce thickens just enough to coat every noodle perfectly!
Ingredient Substitutions for Shrimp and Cheesy Spinach Penne
No spinach? No problem! This recipe is wonderfully forgiving when you need to improvise. Here are my tried-and-true swaps that still deliver amazing results:
- Spinach alternatives: Kale works beautifully (just remove the tough stems first), or try arugula for a peppery kick. Even frozen spinach works in a pinch, squeeze it dry really well!
- Cream substitutions: Half-and-half makes a lighter version, though the sauce won’t be quite as luxurious. For dairy-free, coconut milk adds a subtle sweetness that’s actually delicious with the shrimp.
- Pasta options: Gluten-free penne holds up well, or use fusilli for extra sauce pockets. Whole wheat pasta adds nuttiness but may need more sauce.
- Cheese swaps: No mozzarella? Try fontina for extra creaminess. Asiago makes a great parmesan substitute if you want something sharper.
The key is balancing textures and flavors, with these smart swaps, you’ll still end up with a dish that feels indulgent!
Serving Suggestions for Shrimp and Cheesy Spinach Penne
Oh, let me tell you how I love to serve this dish! A crusty garlic bread loaf is non-negotiable in our house, perfect for mopping up every last drop of that creamy sauce. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And here’s my signature move: I always bring the whole skillet to the table with extra parmesan and red pepper flakes for sprinkling. A chilled glass of Pinot Grigio? Now we’re really living!
Storing and Reheating Shrimp and Cheesy Spinach Penne
Leftovers? Lucky you! Store this in an airtight container for up to 3 days, any longer and the shrimp gets funky. When reheating, splash in a tablespoon of milk and warm it gently on the stove, stirring often. The microwave works too, but stir every 30 seconds to keep that sauce silky. Pro tip: The pasta absorbs liquid overnight, so you might need extra milk to bring back that luscious texture!
Nutritional Information for Shrimp and Cheesy Spinach Penne
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each satisfying bowl (based on my exact ingredients, but remember: estimates vary depending on your brands and tweaks). One generous serving packs about 480 calories with a whopping 32g of protein from those plump shrimp and cheese. You’re looking at 22g of fat (12g saturated) from all that creamy goodness, but hey, we’re indulging here! The spinach sneaks in 3g of fiber along with iron, while the pasta gives you energy-boosting carbs. My husband always jokes it’s basically a health food with all that green stuff!
Frequently Asked Questions About Shrimp and Cheesy Spinach Penne
Q1. Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them overnight in the fridge or run under cold water first. Pat them super dry before cooking, excess moisture makes them steam instead of sear. I actually keep a bag of frozen shrimp just for emergency pasta nights!
Q2. How can I make my shrimp and spinach penne spicier?
Oh, we love heat in our house! Double the red pepper flakes, or add a pinch of cayenne to the cheese sauce. My favorite trick? Sauté a diced jalapeño with the garlic for extra kick. Just remove the seeds if you want milder heat.
Q3. Will this work with other types of pasta?
Of course! Rigatoni holds sauce beautifully, and farfalle makes it fun. Just stick to similar-sized shapes that can handle the chunky shrimp. Avoid delicate pastas like angel hair, they’ll get overwhelmed.
Q4. Can I make this ahead for meal prep?
You can prep components separately (cook shrimp one day, make sauce the next), but combine everything fresh for best texture. The sauce thickens as it sits, so you’ll need extra milk when reheating.
Try this recipe tonight and share your results in the comments! If you are looking for more family-friendly meals, check out Family Tastes for inspiration.
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25-Minute Shrimp and Cheesy Spinach Penne: Irresistible Comfort Food
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish with shrimp and cheesy spinach.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Add shrimp to the skillet and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in mozzarella and parmesan cheese until melted.
- Return shrimp and cooked pasta to the skillet. Toss to coat evenly with the sauce.
- Season with salt, black pepper, and red pepper flakes if using. Serve hot.
Notes
- Use fresh spinach for best texture.
- Adjust red pepper flakes for more or less heat.
- Substitute half-and-half for a lighter version.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg