Cheese Shrimp Penne Spinach

This hearty Cheese Shrimp Penne Pasta & Spinach combines succulent shrimp with tender pasta and nutritious spinach all wrapped in a decadent cheese sauce. It's my go-to recipe when I want to impress dinner guests without spending hours in the kitchen.

I first created this recipe when my sister visited last winter. She claimed to dislike seafood until she tried this dish. Now she requests it every time she comes over and has even learned to make it herself.

Ingredients

• 12 oz penne pasta: Forms perfect pockets for catching the creamy sauce
• 1 lb large shrimp: Choose fresh or thawed frozen but ensure they're properly deveined
• 3 cloves garlic: Adds aromatic depth look for firm bulbs with tight skin
• 3 cups fresh spinach: Provides color nutrients and slight bitterness to balance the rich sauce
• 1 cup heavy cream: Creates the silky base for the sauce
• 1/2 cup chicken broth: Thins the sauce while adding flavor
• 1 cup grated Parmesan cheese: Authentic aged Parmigiano Reggiano provides the best flavor
• 1 cup shredded mozzarella cheese: Adds that irresistible stretch factor
• 2 tablespoons olive oil: Use a good quality extra virgin for best flavor
• 1/4 teaspoon red pepper flakes: Optional but adds a pleasant warmth
• Salt and pepper: To taste
• Fresh parsley: For garnish brightens the final dish

How To Make Cheese Shrimp Penne Pasta & Spinach

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil before adding the penne. Cook according to package directions until al dente usually 9 to 11 minutes. Reserve a cup of pasta water before draining which can help thin the sauce if needed later. Drain but do not rinse the pasta as the starch helps the sauce adhere.

Sauté the Shrimp:

While the pasta cooks heat olive oil in a large skillet over medium high heat until shimmering. Pat shrimp dry with paper towels to ensure proper browning. Arrange shrimp in a single layer and cook undisturbed for 2 minutes until pink on one side. Flip each shrimp and cook for another minute until just opaque throughout. Be careful not to overcook as they'll toughen. Remove to a plate and cover loosely with foil.

Create the Flavor Base:

Reduce heat to medium and add minced garlic to the same skillet stirring constantly for 30 seconds until fragrant but not browned. Add chopped spinach in batches stirring until each addition wilts down making room for more. This process will take about 2 minutes and the spinach will release some moisture that helps deglaze the pan.

Craft the Cheese Sauce:

Pour in heavy cream and chicken broth stirring to combine with the spinach garlic mixture. Bring to a gentle simmer then reduce heat to low. Gradually add the Parmesan cheese a handful at a time stirring continuously to prevent clumping. Once incorporated repeat with the mozzarella cheese. The sauce should be smooth and coat the back of a spoon. Season with salt pepper and red pepper flakes if desired.

Combine Components:

Return the cooked shrimp to the skillet along with any accumulated juices. Add the drained pasta and gently fold everything together until each piece of pasta and shrimp is coated in the luscious sauce. If the sauce seems too thick add a splash of reserved pasta water to reach your desired consistency.

Finish and Serve:

Allow the combined dish to simmer for 1 minute so the flavors can meld. Taste and adjust seasoning if needed. Divide among warmed plates or bowls and garnish generously with freshly chopped parsley. Serve immediately while the cheese is still gloriously melty.

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My favorite part of this recipe is the moment the cheeses melt into the cream creating that luxurious silky sauce. My husband always hovers near the stove at this point claiming he needs to "taste test" which usually means stealing several spoonfuls before dinner is served.

Make Ahead and Storage

You can prepare components separately up to a day ahead. Cook the pasta slightly under al dente store with a touch of olive oil then refrigerate. The shrimp can be cooked and refrigerated separately. Make the sauce just before serving and combine everything while reheating. For leftovers store in an airtight container for up to two days. When reheating add a splash of cream or milk to revive the sauce as it will thicken considerably in the refrigerator.

Perfect Substitutions

This recipe is wonderfully flexible. No shrimp? Substitute with chunks of rotisserie chicken or Italian sausage. Vegetarians can skip the protein entirely or add sautéed mushrooms for umami richness. Fresh spinach can be replaced with frozen just be sure to thaw and squeeze out excess moisture. For a lighter version substitute half the cream with additional chicken broth and use part skim mozzarella. Gluten free pasta works beautifully in this recipe without any other adjustments.

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Serving Suggestions

This pasta dish stands beautifully on its own but pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A glass of crisp Pinot Grigio or unoaked Chardonnay complements the creamy sauce perfectly. For bread lovers crusty garlic bread is essential for sopping up any remaining sauce. If serving for a dinner party consider starting with a light appetizer like bruschetta or a small Italian antipasto platter to set the mood.

Frequently Asked Questions

→ Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Ensure they are properly thawed and patted dry before cooking for the best results.

→ What can I use as a substitute for heavy cream?

You can substitute heavy cream with half-and-half or a combination of milk and cream cheese to achieve a creamy texture.

→ Can I make this dish ahead of time?

Yes, you can prepare it ahead of time. Store the cooked pasta and sauce separately in the refrigerator. Reheat and combine when ready to serve.

→ What other greens can I use instead of spinach?

If you don’t have spinach, you can use alternatives like kale, Swiss chard, or arugula.

→ How can I make this dish spicier?

To add more heat, increase the amount of red pepper flakes or add a dash of cayenne pepper to the sauce.

→ Can I use a different type of pasta?

Absolutely! This dish works well with other pasta shapes like fettuccine, rigatoni, or farfalle.