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.
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!
Ingredients for This Shrimp Recipe
- Dried basil
- Chicken broth
- Heavy cream
- Spinach (I prefer baby spinach for the mild flavor but full grown spinach will work too)
- Parmesan cheese
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.
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.
- 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.
More Tasty Shrimp Recipes to Try!
- Shrimp Fajitas
- Shrimp Boil Skillet
- Shrimp Tacos
- Teriyaki Shrimp and Asparagus
- Shrimp and Veggie Foil Packs
- Crispy Panko Shrimp
- Lemon Parmesan Angel Hair Pasta and Shrimp
Follow Cooking Classy
Creamy Parmesan and Spinach Shrimp
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.
- 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
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.
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.
Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
Add spinach and stir and cook until it starts to wilt, about 1 minute.
Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
Recipe source: Cooking Classy