You know those nights when you want something fancy but don’t have hours to spend in the kitchen? That’s exactly why my Shrimp and Spinach Parmesan Penne became my go-to dinner hero. I first whipped this up on a chaotic weeknight when my best friend showed up unannounced (with wine, bless her), and now it’s our favorite impromptu celebration meal. The way the creamy Parmesan sauce clings to every curve of the penne, and how the garlicky shrimp and fresh spinach play together – it’s restaurant-quality in under 30 minutes. My husband swears it tastes like our honeymoon in Italy, though I’m pretty sure that’s the wine talking!
Why You’ll Love This Shrimp and Spinach Parmesan Penne
Listen, I’m not exaggerating when I say this dish checks ALL the boxes. Here’s why it’s become my kitchen MVP:
- Lightning fast: From fridge to fork in under 30 minutes (yes, even with shrimp prep!)
- Creamy dreamy: That Parmesan sauce coats every noodle like a cozy cashmere sweater
- Flavor fireworks: Garlicky shrimp, fresh spinach, and just enough red pepper kick
- Balanced beauty: Feels indulgent but packs protein and greens
- Crowd pleaser: Works for date night AND picky kids (go light on the spice)
Trust me, once you taste that first forkful of saucy penne with a plump shrimp, you’ll be hooked.
Ingredients for Shrimp and Spinach Parmesan Penne
Here’s everything you’ll need to make this dreamy dish come together. I’m a stickler for fresh ingredients; it makes all the difference! Gather these goodies:
- 8 oz penne pasta: the perfect shape for catching all that creamy sauce
- 1 lb large shrimp, peeled and deveined: trust me, do this prep first
- 2 cups fresh spinach leaves: no frozen stuff here, please
- 1/2 cup freshly grated Parmesan cheese: the good stuff from the refrigerated section
- 2 cloves garlic, minced: measure with your heart, but I always add extra
- 1 cup heavy cream: This is what makes the sauce so luxuriously smooth
- 2 tbsp olive oil: just enough to get things sizzling
- 1 tsp salt: I use kosher for even distribution
- 1/2 tsp black pepper: freshly cracked if you’ve got it
- 1/4 tsp red pepper flakes: adjust up if you like more heat
See? Nothing too fancy, just quality ingredients treated right. Now let’s get cooking!
Equipment You’ll Need
Let’s keep it simple, you probably have everything already! Here’s what I grab from my kitchen for this recipe:
- Large skillet: for sautéing the shrimp and mixing everything
- Pot for pasta: a standard 3-quart size works perfectly
- Wooden spoon: my favorite for stirring without scratching pans
- Colander: to drain that gorgeous al dente penne
- Measuring cups and spoons: because eyeballing the Parmesan never works for me
That’s it! No fancy gadgets needed, just solid basics that do the job right.
How to Make Shrimp and Spinach Parmesan Penne
Okay, let’s dive into the magic! This dish comes together like a well-choreographed dance. Just follow these simple steps, and you’ll be twirling pasta forks in no time.
Cooking the Penne Pasta
First things first: get that pasta going! I bring a big pot of salted water to a rolling boil (tastes like the sea, that’s how you know it’s right). Toss in the penne and cook according to package directions, usually about 9-11 minutes for that perfect al dente bite. Drain it in your colander, but DON’T rinse, we want that starchy goodness to help the sauce cling later. Give it a quick drizzle of olive oil to prevent sticking if you’re not adding it to the sauce immediately.
Sautéing the Shrimp and Spinach
While the pasta cooks, heat olive oil in your skillet over medium heat. Add the minced garlic and let it sizzle for about 1 minute, just until fragrant, not browned! Then, in go the shrimp in a single layer (crowding makes them steam instead of sear). Cook 2-3 minutes per side until they turn pink and curl slightly. Now toss in the spinach by handfuls; it’ll look like too much at first, but it wilts down amazingly. Stir gently for about 2 minutes until just wilted but still bright green.
Making the Creamy Parmesan Sauce
Here’s where the magic happens! Pour in the heavy cream and let it bubble gently for a minute. Reduce the heat to low and sprinkle in the Parmesan gradually while stirring constantly. The cheese will melt into the cream, creating this velvety sauce that’ll make you want to lick the spoon. Season with salt, pepper, and red pepper flakes, taste as you go! If it seems too thick, add a splash of pasta water. Too thin? More Parmesan!
Combining Everything
Now for the grand finale! Add the drained penne to the skillet and toss everything together with enthusiasm. I use tongs to really get in there and coat every single noodle. The sauce should cling beautifully to the pasta, with shrimp and spinach distributed evenly throughout. Serve immediately with extra Parmesan for grating at the table, because let’s be honest, there’s no such thing as too much cheese!
Tips for Perfect Shrimp and Spinach Parmesan Penne
After making this dish more times than I can count, here are my hard-earned secrets for absolute perfection:
- Shrimp prep is key: Pat them completely dry before cooking, wet shrimp steam instead of searing
- Cheese matters: Always grate your own Parmesan from a block; pre-shredded won’t melt as smoothly
- Heat control: Keep the flame medium-low when adding cream to prevent curdling
- Spice wisely: Start with 1/4 tsp red pepper flakes; you can always add more at the table
- Timing trick: Have everything prepped before starting. This dish moves fast once cooking begins
Oh! And one more thing, always save some pasta water. That starchy liquid is gold for adjusting sauce consistency!
Ingredient Substitutions
Ran out of something? No worries! This recipe is surprisingly flexible. Here are my tried-and-true swaps:
- Half-and-half for heavy cream: Lighter but still creamy, just simmer longer to thicken
- Gluten-free penne: Works great! Cook al dente, as GF pasta can get mushy
- Baby kale for spinach: Adds a heartier texture butthe same nutrients
- Pecorino Romano for Parmesan: More tangy but equally delicious
- Chicken or scallops for shrimp: Adjust cooking times accordingly
The soul of this dish stays intact, creamy, garlicky comfort in every bite!
Serving Suggestions
This dish shines all on its own, but if you’re feeling fancy, here’s how I love to serve it:
- Crusty garlic bread for sauce mopping (essential!)
- A crisp arugula salad with lemon dressing
- Chilled white wine, Pinot Grigio, is my go-to
- Extra Parmesan at the table (always)
Keep it simple and let those gorgeous flavors take center stage!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop, just warm gently over medium-low heat with a splash of cream or milk to bring the sauce back to life. Microwaving tends to make the shrimp rubbery, so avoid that if you can!
Nutritional Information
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Fat: 20g
Remember, these are estimates! The exact numbers can vary based on your specific ingredients and portion sizes. But hey, with all that protein and greens, I say dig in guilt-free!
Frequently Asked Questions
I get asked about this recipe ALL the time. Here are the answers to the questions that pop up most often!
Can I Use Frozen Shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. The real trick? Pat them bone-dry with paper towels before cooking. Frozen shrimp release extra moisture, and we want that beautiful sear, not a steam bath!
How Do I Adjust the Spice Level?
Want more heat? Easy! Bump up the red pepper flakes to 1/2 tsp, or add a pinch of cayenne with the other spices. For serious spice lovers, I sometimes toss in some diced jalapeño with the garlic. Just taste as you go, you can always add more, but you can’t take it out!
Can I Substitute Another Pasta?
Of course! Any short pasta with ridges or curves works great; rigatoni, fusilli, or farfalle are my top picks. They all catch the sauce beautifully. Just avoid long noodles like spaghetti, trust me, shrimp and cream sauce deserve a pasta that can scoop up all that goodness! If you’re looking for other shrimp pasta ideas, check out my garlic butter version!
Final Thoughts
There you have it, my foolproof way to turn simple ingredients into something truly special. I can’t wait for you to experience that first glorious bite of creamy, garlicky perfection! Let me know how it turns out, tag me when you make it, so I can see your masterpiece. Happy cooking!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
Irresistible Shrimp and Spinach Parmesan Penne in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish combining shrimp, spinach, and Parmesan cheese with penne pasta.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add shrimp to the skillet and cook until pink, about 3 minutes per side.
- Stir in spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a simmer. Add Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until cheese melts.
- Add cooked penne to the skillet and toss to coat evenly with the sauce.
- Serve hot with extra Parmesan cheese if desired.
Notes
- Use fresh shrimp for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
- Substitute half-and-half for heavy cream if you prefer a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg