Oh my gosh, you have to try my Shrimp and Spinach Alfredo Spaghetti! This dish became my go-to weeknight lifesaver after that one crazy evening when I had unexpected guests and only 30 minutes to pull dinner together. The magic happens when plump shrimp meet creamy Alfredo sauce and fresh spinach, it’s restaurant-quality comfort food that comes together faster than takeout.
I’ll never forget my Italian neighbor Maria tasting this for the first time. She took one bite, closed her eyes, and said “Bella!” That’s when I knew I’d nailed the perfect balance of flavors. The secret? Using fresh shrimp (never frozen if I can help it) and letting the garlic perfume the cream sauce just enough without overpowering those delicate seafood flavors.
What makes this recipe special is how everything comes together in one pan, the shrimp gets cooked first to develop flavor, then the same pan becomes home for that luscious Alfredo sauce. The spinach wilts right into the cream, and the spaghetti soaks up all that goodness. Twenty-five minutes from start to finish, and you’ve got a meal that looks like you spent hours in the kitchen!
Why You’ll Love This Shrimp and Spinach Alfredo Spaghetti
Let me tell you why this dish has become my weeknight hero, it’s everything you want in a meal, all in one glorious bowl. First off, it’s crazy quick. From fridge to table in under 30 minutes? Yes, please! That creamy Alfredo sauce clings to every strand of spaghetti like a cozy blanket, while the shrimp stays juicy and tender. And don’t even get me started on the spinach, it wilts into the sauce just enough to add freshness without turning to mush.
But here’s the real magic: it’s fancy enough for company but easy enough for those “I-can’t-even” nights. The flavors? Rich, buttery, with just the right garlicky punch. Plus, it’s a complete meal, protein, veggies, carbs, all in one pan (hello, easy cleanup!). Trust me, once you try it, you’ll be as obsessed as I am.
Ingredients for Shrimp and Spinach Alfredo Spaghetti
Okay, let’s talk ingredients! This is where the magic starts. I’m pretty particular about my shopping list for this dish, every item plays a crucial role in creating that perfect creamy, garlicky, shrimp-packed flavor. Here’s what you’ll need:
- 8 oz spaghetti: Regular or thin both work, but I prefer the classic thickness, it holds the sauce better
- 1 lb shrimp, peeled and deveined: Medium size (31-40 count) is ideal, big enough to bite into but small enough to cook quickly
- 2 cups fresh spinach: Roughly chopped, those big leaves need to fit on your fork!
- 1 cup heavy cream: The backbone of our Alfredo, don’t skimp here
- 1/2 cup grated Parmesan cheese: Freshly grated melts smoother than the pre-shredded stuff
- 2 cloves garlic, minced: Measure with your heart, I usually add an extra clove
- 2 tbsp butter: Unsalted, so we control the seasoning
- 1 tsp salt: Start with this, you can always add more
- 1/2 tsp black pepper: Freshly cracked adds the best flavor
- 1 tbsp olive oil: For sautéing those beautiful shrimp
Pro tip: Set everything out before you start cooking. Trust me, when that cream starts simmering, you’ll want everything within arm’s reach!
How to Make Shrimp and Spinach Alfredo Spaghetti
Alright, let’s get cooking! I’ve made this dish dozens of times, and I’ve learned a few tricks to get it just right. Follow these steps, and you’ll have restaurant-quality Shrimp and Spinach Alfredo Spaghetti in no time.
Step 1: Cook 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 spaghetti and cook for about 8-9 minutes until it’s al dente (that means still slightly firm to the bite). Here’s my golden rule: reserve about a cup of that starchy pasta water before draining! We’ll use it later to adjust our sauce consistency.
Step 2: Sauté the Shrimp
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add your shrimp in a single layer, don’t crowd them! Cook for about 2-3 minutes per side until they turn that beautiful pink color and curl into little “C” shapes. That’s your visual cue they’re done! Transfer them to a plate immediately so they don’t overcook. The residual heat will finish them perfectly.
Step 3: Prepare the Alfredo Sauce
In that same glorious pan (with all the shrimp flavors still in it!), melt your butter. Add minced garlic and sauté just until fragrant, about 30 seconds max or it’ll burn. Pour in the heavy cream and let it simmer gently for 2 minutes to thicken slightly. Now the fun part: gradually whisk in the Parmesan cheese until it melts into silky perfection. Sprinkle in salt and pepper as you go, taste as you adjust!
Step 4: Combine Everything
Time for the grand finale! Add the spinach to the sauce, it’ll wilt down in about a minute. Toss in your cooked spaghetti and that gorgeous shrimp, then gently toss everything together until every strand is coated in that creamy sauce. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s just right. Serve immediately while it’s piping hot, the cheese will be at its stretchiest, most glorious state!
Tips for Perfect Shrimp and Spinach Alfredo Spaghetti
Listen, I’ve made every mistake possible with this dish, so let me save you the trouble! First, fresh shrimp makes all the difference, that sweet, briny flavor can’t be matched. If you must use frozen, thaw them overnight in the fridge and pat very dry with paper towels, wet shrimp steam instead of sear. When adding Parmesan to the cream, do it gradually while whisking constantly. Dump it all at once, and you’ll get clumpy sadness instead of silky perfection.
Season in layers, a pinch of salt when cooking shrimp, another in the sauce, then a final adjustment at the end. And here’s my secret weapon: a squeeze of lemon juice at the very end brightens everything up without making it taste lemony. Oh, and always undercook your pasta by 1 minute, it’ll finish cooking in the sauce!
Variations for Shrimp and Spinach Alfredo Spaghetti
One of the best things about this recipe? It’s like a blank canvas for your cravings! Swap the shrimp for chicken breast if you prefer, just slice it thin and cook until golden before making the sauce. Mushroom lovers, listen up: toss in a handful of sliced creminis when sautéing the garlic, they soak up that creamy goodness like little flavor sponges. If you enjoy creative variations, you might also like checking out recipes from familytastes.com for more inspiration.
Feeling fancy? Add sun-dried tomatoes for a sweet-tangy punch, or throw in some roasted red peppers for color. My friend Gina swears by adding a pinch of red pepper flakes for heat. Honestly? The possibilities are endless, make it your own! For another creamy option, check out this Shrimp and Kale Rigatoni Alfredo Recipe.
Serving Suggestions
Here’s how I love to serve this Shrimp and Spinach Alfredo Spaghetti for maximum wow factor! A crusty garlic bread loaf is non-negotiable, perfect for mopping up every last drop of that creamy sauce. Add a simple side salad with lemon vinaigrette to cut through the richness. For special occasions, I’ll sprinkle extra Parmesan and fresh parsley on top, makes it look straight from an Italian trattoria! If you are looking for a similar one-pan meal, this One Pan Creamy Cajun Shrimp Pasta Recipe is fantastic.
Storage and Reheating
Leftovers? No problem! Store your Shrimp and Spinach Alfredo Spaghetti in an airtight container in the fridge for up to 3 days. When reheating, do it gently, I splash in a tablespoon of cream or milk to bring back that silky texture. Microwave in 30-second bursts, stirring between each, or warm slowly in a skillet over low heat. Pro tip: The pasta will soak up sauce as it sits, so don’t be shy with that extra liquid!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates since brands and ingredient sizes vary. My typical serving of this Shrimp and Spinach Alfredo Spaghetti comes in around 450 calories, which honestly feels like a steal for how indulgent it tastes! Here’s the breakdown I usually get:
Each plate packs about 25g of protein thanks to those juicy shrimp and Parmesan. The carbs hover around 30g (hello, delicious pasta!), with 2g of fiber from the spinach. Now, I won’t pretend it’s diet food, that rich cream sauce contributes about 25g of fat per serving. But here’s the thing: it’s real food made with quality ingredients, not some processed mystery meal.
Want to lighten it up? Swap half the cream for whole milk, cuts calories without sacrificing too much creaminess. Or bulk up the spinach for extra nutrients. Either way, this is one of those meals where every calorie feels worth it when you take that first garlicky, shrimp-packed bite! If you are interested in lighter shrimp pasta dishes, consider this Shrimp and Cauliflower Alfredo Bake Recipe.
Frequently Asked Questions
I get asked about my Shrimp and Spinach Alfredo Spaghetti all the time, here are the answers to the questions that pop up most often!
Can I Use Frozen Shrimp?
Absolutely! While fresh shrimp gives the best flavor, frozen works in a pinch. Just thaw them overnight in the fridge (never at room temperature!) and pat them bone dry with paper towels before cooking. Wet shrimp steam instead of getting that nice sear, and nobody wants watery Alfredo sauce!
How Do I Make a Lighter Version?
Easy peasy! Swap half the heavy cream for whole milk, it still gets creamy, just not quite as rich. For an even lighter twist, try evaporated milk, it has that concentrated flavor without all the fat. My friend Sarah uses half Greek yogurt mixed with milk, and swears it’s just as satisfying (though the sauce won’t be quite as silky).
Can I Add Other Vegetables?
Oh honey, yes! This dish loves veggies. Sliced mushrooms sautéed with the garlic are heavenly. Bell peppers add crunch and color, throw them in with the shrimp. Sun-dried tomatoes? A flavor explosion! Just remember: watery veggies like zucchini should be cooked separately first, or they’ll dilute your gorgeous sauce. For another vegetable pairing, try this Shrimp and Spinach Orzo Skillet Recipe.
Now that you’re armed with all my secrets, what are you waiting for? Try this Shrimp and Spinach Alfredo Spaghetti tonight and tag me in your photos! I live for seeing your creamy, shrimp-packed masterpieces.
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Irresistible Shrimp and Spinach Alfredo Spaghetti in 25 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish combining shrimp, spinach, and Alfredo sauce.
Ingredients
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter. Add garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add spinach and cook until wilted, about 2 minutes.
- Return shrimp to the skillet and toss with the sauce. Season with salt and pepper.
- Add cooked spaghetti and toss until evenly coated. Serve immediately.
Notes
- Use fresh shrimp for the best flavor.
- Adjust seasoning to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg