Creamy Parmesan and Spinach Shrimp

12.27.2018

This Creamy Parmesan Spinach Shrimp will quickly become a new weeknight dinner staple! Protein rich shrimp are pan seared then tossed with a creamy spinach sauce that’s perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta and steamed or roasted asparagus or broccoli to complete the meal. 

Creamy Parmesan and Spinach Shrimp

A Simple Flavor Packed Shrimp Recipe

I love shrimp recipes like this that use basic ingredients yet you finish with such a flavorful end result. This tasty dish might even convert a shrimp hater.

We’ve had this a few times for dinner in the last month and I’m sure it will find it’s way to the dinner menu many more times to come.

Shrimp is perfect for a quick dinner because it cooks in minutes and with it’s neutral flavor there’s countless ways to season it.

This version is seasoned with dried herbs and finished with a not-so-heavy alfredo style sauce. Everyone will love it!

Creamy Parmesan Spinach Shrimp

Ingredients for This Shrimp Recipe

  • Shrimp
  • Dried basil
  • Butter
  • Garlic
  • Cornstarch
  • Chicken broth
  • Heavy cream
  • Spinach (I prefer baby spinach for the mild flavor but full grown spinach will work too)
  • Parmesan cheese

Creamy Parmesan Spinach Shrimp

How to Make Creamy Parmesan Spinach Shrimp

  • Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
  • Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
  • Cook shrimp through in skillet with butter. Transfer shrimp.
  • Saute garlic in butter then pour in chicken broth.
  • Add spinach and stir and cook until it starts to wilt.
  • Stir in cream and cornstarch mixture cook until slightly thickened.
  • Stir in parmesan cheese, melt through.
  • Off heat toss in shrimp.

Creamy Parmesan Spinach Shrimp

Tips for Buying and Cooking Shrimp

  • Skip the “fresh” shrimp at the meat counter. It’s previously frozen and thawed and it may have been sitting there for a couple of days. Shrimp has a short shelf life too and you may not be using it right away anyway.
  • What are the numbers about? You’ll find the count numbers (such as 21/25) on the bag. It tells you the average number of shrimp per pound. 21/25 means you’ll get 21 to 25 shrimp per pound. The smaller the number, the larger the shrimp. Between 16 to 30 shrimp per pound is the ideal range for most recipes.
  • Purchase “deveined” shrimp to save yourself lots of prep time. You’ll still have to peel the shells but it’s quick once you get the hang of it. Feel free to pull the tails off too, I just think they don’t look as appetizing without.

Creamy Parmesan and Spinach Shrimp

More Tips

  • Thaw frozen shrimp overnight or under cold water. Don’t thaw under warm water or at room temperature.
  • Be careful not to over-cook them (obviously). The great thing about shrimp is that it’s easy to tell when they’re done, they turn a pinkish shade (no more grey) and become opaque. Remember they cook in just minutes so don’t walk away, no one likes rubbery shrimp.
  • Don’t leave shrimp sitting in the pan even off heat once cooked or they residual heat will continue to cook the shrimp. Transfer to serving plater or plates.
  • Shrimp doesn’t need much, I like a basic seasoning so the flavor of the shrimp can still shine. Go with a simple spice blend or herbs, lemon and butter or a sauce like so.

Creamy Parmesan Spinach Shrimp

More Tasty Shrimp Recipes to Try!

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Creamy Parmesan and Spinach Shrimp

5 from 11 votes

Protein rich shrimp are pan seared then tossed with a creamy spinach sauce that's perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta and steamed or roasted asparagus or broccoli to complete the meal. 

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 lbs extra large shrimp (21/25), peeled and deveined
  • 1 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp butter, divided
  • 1 Tbsp minced garlic (3 cloves)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tsp cornstarch mixed with 1 Tbsp chicken broth
  • 3 oz baby spinach, chopped (2 packed cups)
  • 1/2 cup (1.5 oz) shredded parmesan cheese

Instructions

  1. Sprinkle shrimp with basil, season lightly with salt and pepper and toss.

  2. Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.

  3. Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.

  4. Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.

  5. Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.

  6. Add spinach and stir and cook until it starts to wilt, about 1 minute.

  7. Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.

  8. Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.

  9. Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.

  10. Recipe source: Cooking Classy

Nutrition Facts
Creamy Parmesan and Spinach Shrimp
Amount Per Serving
Calories 356 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 420mg140%
Sodium 487mg21%
Potassium 302mg9%
Carbohydrates 4g1%
Protein 33g66%
Vitamin A 2690IU54%
Vitamin C 12.4mg15%
Calcium 379mg38%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Shrimp Recipes
Calories: 356 kcal
Author: Jaclyn

19 comments

  • Kelli Crawford: This meal was absolutely delicious. I added chicken as well as used the shrimp. I also doubled all the ingredients. I have a teenage son and 2 adult daughters that I prepared the meal for. The portion size of the recipe was too small for my famiiy August 5, 2019 at 8:22pm Reply

  • Marciella Moreno: It was a delicious recipe that my family and I loved a lot, we added more garlic though July 22, 2019 at 10:56pm Reply

  • A: Simply amazing!!!! July 19, 2019 at 10:30pm Reply

  • Susan Schwartz: I was attracted to it because I wanted something with shrimp, it looked quick and easy and I happened to have all the ingredients already. I was serving three but I doubled the recipe so that I would have some leftovers. There were no leftovers all of us absolutely loved this recipe and I will do it again soon! June 16, 2019 at 12:42pm Reply

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