Description
Creamy Spinach Mushroom Shrimp Shells is a rich, flavorful pasta dish made with tender shrimp, fresh spinach, savory mushrooms, and a luscious garlic cream sauce. Perfect for dinner parties or comforting weeknights, this stuffed shell pasta brings elegance and ease to your table.
Ingredients
16 jumbo pasta shells
1 pound raw shrimp, peeled and deveined
3 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
4 ounces cream cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
Instructions
1. Boil salted water in a large pot and cook pasta shells until al dente. Drain and let cool slightly.
2. In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned. Add spinach and cook until wilted. Set aside.
3. In the same skillet, add more oil if needed. Add shrimp and garlic. Season with salt, pepper, and Italian seasoning. Cook until shrimp are pink and opaque. Set aside.
4. Lower heat and pour in heavy cream. Stir in cream cheese and Parmesan. Stir until smooth. Add shrimp, spinach, and mushrooms back in.
5. Preheat oven to 350°F (175°C). Stuff each shell with the creamy mixture and arrange in a greased baking dish.
6. Cover with foil and bake for 20 minutes. Remove foil and bake 5 more minutes. Serve warm.
Notes
Drain all excess liquid from mushrooms and spinach to avoid watery sauce.
Don’t overcook the shrimp to prevent them from getting rubbery.
Add a splash of white wine to the sauce for extra depth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg