If you’re looking for a comforting, restaurant-quality meal you can make at home in under 30 minutes, this Cheese Shrimp Penne Pasta with Spinach is a must-try. Juicy shrimp, tender penne pasta, vibrant spinach, and a creamy cheese sauce come together in one skillet to create a dish that’s rich, flavorful, and oh-so-satisfying.
It’s perfect for weeknight dinners, date nights, or when you want to impress guests without the hassle. Plus, it’s all made in just one pot — minimal cleanup required!
🛒 Ingredients
- 12 oz penne pasta
- 1 lb raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 cups fresh spinach (packed)
- 1 ½ cups heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon butter
- Fresh parsley, for garnish
- Extra Parmesan, for topping
👩🍳 Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. Cook the shrimp
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, pepper, and onion powder. Cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
3. Sauté garlic and spinach
In the same skillet, reduce heat to medium. Add butter and garlic. Sauté for 30 seconds, then add the spinach and cook until wilted (about 1–2 minutes).
4. Make the cheese sauce
Pour in the heavy cream and bring to a simmer. Stir in mozzarella and Parmesan until melted and smooth. Add red pepper flakes if using.
5. Combine and serve
Return the cooked shrimp and pasta to the skillet. Toss everything together until well coated and heated through. Taste and adjust seasoning.
Garnish with fresh parsley and extra Parmesan. Serve hot!
💡 Tips
- Use large shrimp for a meatier bite and visual appeal.
- Don’t overcook the shrimp — they cook fast and can become rubbery.
- Reserve some pasta water to thin the sauce if needed.
- Add lemon zest or a squeeze of lemon juice for a bright pop of flavor.
- Shred cheese from a block for the creamiest sauce (avoid pre-shredded if possible).
🔄 Variations and Substitutions
- Use a different pasta: Fettuccine, rigatoni, or rotini all work great.
- Add mushrooms or sun-dried tomatoes for extra depth.
- Use kale or arugula instead of spinach.
- Make it spicy with more red pepper flakes or a dash of hot sauce.
- Swap in chicken or scallops if you’re out of shrimp.
❓ FAQs
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking for the best texture.
How do I make this lighter?
Use half-and-half or whole milk instead of cream, and reduce the cheese slightly.
Can I make it ahead of time?
This dish is best served fresh, but leftovers reheat well with a splash of cream or broth.
How should I store it?
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat.
🍽 Serving Suggestions
- Serve with garlic bread or a crusty baguette
- Pair with a fresh Caesar or arugula salad
- Top with crushed red pepper and extra Parmesan
- Enjoy with a chilled glass of Pinot Grigio or Sauvignon Blanc
- Add a side of roasted veggies for a complete meal
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