Creamy Spinach Mushroom Shrimp Shells.

 

​Ingredients

​The Pasta & Seafood
​12 oz Shell pasta (conchiglie)
​1 lb Large shrimp, peeled and deveined
​Salt & black pepper, to taste
​1 tbsp Olive oil
​The Cream Sauce
​2 tbsp Unsalted butter
​8 oz Baby bella or cremini mushrooms, sliced
​4 cloves Garlic, minced
​2 cups Fresh baby spinach
​1 ½ cups Heavy cream (or half-and-half for a lighter version)
​½ cup Freshly grated Parmesan cheese
​1 tsp Italian seasoning (or a pinch of dried oregano and thyme)
​¼ tsp Red pepper flakes (optional, for a hint of heat)
​Reserved pasta water (about ½ cup)

​Instructions

​1. Boil the Pasta
​Bring a large pot of salted water to a boil. Cook the shells according to package instructions until al dente.
​Important: Reserve about ½ cup of the starchy pasta water before draining. Drain the pasta and set aside.

​2. Sear the Shrimp
​Pat the shrimp dry with paper towels and season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

​3. Sauté Mushrooms and Garlic
​In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until they have released their moisture and turned golden brown. Stir in the minced garlic and cook for another 60 seconds until fragrant.

​4. Build the Sauce
​Pour in the heavy cream and bring to a gentle simmer. Lower the heat to medium-low and stir in the Italian seasoning and red pepper flakes. Let the sauce simmer for about 3–5 minutes until it begins to slightly thicken.

​5. Melt and Wilt
​Whisk in the Parmesan cheese until the sauce is smooth. Add the fresh baby spinach and stir for about 1 minute until the leaves are just wilted.

​6. Combine
​Add the cooked shells and the seared shrimp back into the skillet. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

​Serving Suggestions

​Garnish: Top with extra Parmesan and a sprinkle of fresh parsley.
​Sides: Pairs beautifully with a crisp arugula salad or a side of roasted asparagus.
​Texture Tip: For a deeper flavor, try deglazing the pan with a splash of dry white wine (like Pinot Grigio) after sautéing the mushrooms and before adding the cream.