Creamy Spinach Mushroom Shrimp Shells

Creamy Spinach Mushroom Shrimp Shells is the ultimate cozy comfort meal for seafood lovers with the decadent creaminess you crave tucked into every bite of perfectly tender pasta. It is a crowd pleaser on family nights or when you want something just a little bit fancy without too much fuss.

I first whipped this up when I had leftover shrimp from a holiday party and some wilting spinach in the fridge. It was an instant hit and my family now cheers whenever I say it is on the menu.

Ingredients

• Jumbo pasta shells: They make the perfect vessel for the creamy filling Choose shells that are intact with no cracks
• Olive oil: This delivers richness and helps sauté the veggies Use a good extra virgin one for the best flavor
• White or cremini mushrooms: Mushrooms add earthiness and texture Pick firm dry mushrooms for best results and clean with a damp cloth
• Garlic: Adds aromatic depth Fresh garlic cloves really shine here
• Onion: Provides sweetness and a mellow background Use a small yellow or white onion
• Shrimp: Brings sweet briny flavor and tender protein Go for raw peeled and deveined shrimp for easiest prep
• Fresh spinach: Bright color and gentle earthiness Baby spinach leaves are easiest to chop and cook down quickly
• Cream cheese: Creates the base of the creamy filling Let it sit at room temp so it blends easily
• Heavy cream: Lightens the filling and brings luscious texture
• Parmesan cheese: Adds sharp savory notes and helps the tops crisp up Freshly grated melts best
• Salt and black pepper: Essential for seasoning
• Fresh parsley: Brings a pop of freshness at the end and looks beautiful

Step-by-Step Instructions

Cook the Pasta Shells:

Boil a large pot of salted water and cook the shells until just al dente about ten to twelve minutes is perfect You want them to hold their shape for stuffing Drain and set aside covered so they stay warm

Sauté the Aromatics:

Heat olive oil in a wide skillet on medium Add the chopped onion and gently cook it for around three to four minutes until it softens and turns translucent Stir in the sliced mushrooms Shop them in an even layer and let them release their juices and take on some golden color for another four to five minutes Add minced garlic and cook just until fragrant about thirty seconds

Cook the Shrimp:

Shift the veggies to one side of the pan Make space and drop in the chopped shrimp Give them a sprinkle of salt and pepper Cook for two to three minutes stirring once until the shrimp just turn pink and opaque Mix shrimp and veggies together

Make the Creamy Sauce:

Lower the heat to the lowest setting and stir in the cream cheese Use a spatula or whisk until it is melted and silky Add heavy cream and continue whisking until you have a smooth sauce Sprinkle in half the Parmesan and stir until it blends in Taste for salt and pepper

Finish with Spinach:

Add the roughly chopped spinach and stir until it wilts into the filling about one to two minutes Adjust seasoning if needed

Stuff the Shells:

Grab a baking dish and arrange the shells in a single layer Scoop or spoon the shrimp and spinach filling into the shells filling generously

Top and Bake:

Sprinkle the rest of the Parmesan over the filled shells Place under the broiler for two to three minutes or bake at three hundred seventy five degrees Fahrenheit for eight to ten minutes until the shells are golden and bubbling

Serve it Up:

Finish with a handful of chopped parsley if you like This dish is best enjoyed hot and creamy right from the oven

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I have always loved how Parmesan cheese forms that crispy top in the oven My son once declared it the best part and now he sneaks into the kitchen to grab the crispiest shell before anyone else can

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat add a splash of milk to keep everything creamy and zap in the microwave or warm in a low oven covered so it does not dry out

Ingredient Substitutions

If you do not have shrimp swap in diced cooked chicken or even flaked canned tuna If mushrooms are not your thing try finely chopped zucchini or bell peppers Ricotta can stand in for cream cheese if that is what you have

Serving Suggestions

Serve these shells with garlic bread or a crisp green salad A sprinkling of lemon zest right before serving wakes the flavors up even more For a holiday meal pair with roasted asparagus

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Cultural and Historical Context

Stuffed pasta shells were inspired by Italian traditional recipes but this version gets an American twist with creamy cheese sauce and shrimp This recipe is a favorite at our extended family Christmas Eve because it feels both festive and comforting

Common Queries

→ Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp thoroughly, then pat dry before cooking to prevent excess water in the filling.

→ Which type of mushrooms work best?

White or cremini mushrooms both provide a mild, earthy flavor that complements shrimp and spinach well.

→ Is there a substitute for cream cheese?

You can use ricotta or mascarpone cheese for a similarly creamy texture in the filling.

→ How do I prevent pasta shells from tearing?

Cook shells just until al dente and handle gently. Drizzle with a little oil to keep from sticking while filling.

→ Can I prepare the dish ahead of time?

Yes, assemble filled shells in the baking dish, refrigerate covered, and bake just before serving for best results.