Description
This creamy and cheesy shrimp penne pasta with spinach is a quick and satisfying dinner packed with flavor, protein, and greens. Tender shrimp and fresh spinach are tossed in a rich cheese sauce with perfectly cooked penne pasta, making it a crowd-pleaser for busy weeknights or casual entertaining.
Ingredients
Scale
Pasta and Shrimp
- 12 oz penne pasta
- 1 lb medium shrimp, peeled and deveined
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Cook the pasta: Cook the penne pasta according to package directions until al dente, then drain and set aside.
- Sauté garlic and shrimp: In a large skillet, heat olive oil over medium heat and sauté garlic for about 30 seconds until fragrant. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
- Make the roux and sauce: In the same skillet, melt butter and whisk in flour until combined to make a roux. Slowly pour in the milk and cream, whisking constantly until smooth. Let the sauce simmer until it thickens, about 3–4 minutes.
- Add cheeses and seasonings: Stir in mozzarella and Parmesan cheese until melted. Season the sauce with salt, black pepper, and crushed red pepper flakes if using.
- Wilt the spinach: Add the chopped spinach to the sauce and stir until wilted.
- Combine everything: Return the cooked shrimp and drained pasta to the skillet and toss to coat evenly with the cheese sauce.
- Heat through and serve: Heat everything together for 1–2 minutes, then serve hot garnished with chopped parsley.
Notes
- You can substitute half-and-half for the milk and cream mixture if desired.
- Use frozen spinach if fresh isn’t available—just thaw and squeeze out the excess water.
- Add a splash of white wine to the sauce for extra flavor.
