Creamy Parmesan and Spinach Shrimp
There’s something comforting about a plate of tender shrimp bathed in a silky, cheese-flecked sauce. This Creamy Parmesan and Spinach Shrimp comes together quickly, makes a beautiful weeknight dinner, and feels a little fancy without any fuss. With extra-large shrimp, garlic, a touch of dried basil, and a rich cream sauce that’s thickened with a tiny slurry, this dish hits comforting, bright, and savory notes all at once. Serve it over rice, pasta, or crusty bread to soak up every last drop.
Why you’ll love this recipe
- Speedy: From start to finish in about 20–25 minutes.
- Simple ingredients: Pantry-friendly items and fresh spinach.
- Versatile: Spoon over pasta, quinoa, or steamed rice.
- Elegant enough for guests, easy enough for a weeknight.
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
Notes on ingredients and swaps
The ingredient list is intentionally straightforward. If you prefer, you can swap the low-sodium chicken broth for a mushroom broth or vegetable stock for a lighter flavor profile. Keep the same quantity. The shrimp should be peeled and deveined so they cook evenly and take on the sauce. Use good-quality Parmesan and grate it yourself if you can; it melts more smoothly and tastes fresher.
Equipment
- Large skillet or sauté pan
- Measuring cups and spoons
- Mixing spoon or spatula
- Small bowl for cornstarch slurry
- Knife and cutting board
Taste and texture
This recipe balances the briny sweetness of shrimp with a butter-forward, garlicky cream sauce. The cornstarch slurry creates a glossy, slightly thickened sauce that clings to the shrimp and wilted spinach. Parmesan adds a salty, nutty finish while dried basil and black pepper give aromatic warmth. The spinach adds color, nutrients, and a little vegetal freshness.
Step-by-step instructions
Follow these steps in order to achieve a silky sauce and perfectly cooked shrimp. The directions are rewritten for clarity but stay true to the ingredient amounts and sequence.
- Prep the shrimp: Pat 1 1/4 lbs extra large shrimp (21/25), peeled and deveined, dry with paper towels. Season them lightly with 1 tsp dried basil and salt and freshly ground black pepper to taste. This light seasoning gives the shrimp flavor without overpowering the sauce.
- Heat the pan and cook the shrimp: Place a large skillet over medium-high heat. Add 1 Tbsp of the butter and allow it to melt and become foamy. Add the seasoned shrimp in a single layer. Sear the shrimp for about 1–2 minutes per side until they are pink and opaque. Transfer the cooked shrimp to a plate and set aside. They will finish cooking a bit later when combined with the sauce.
- Sauté the garlic: Reduce the heat to medium. Add the remaining 1 Tbsp butter to the skillet. Once it melts, add 1 Tbsp minced garlic (about 3 cloves) and sauté briefly, about 30 seconds to 1 minute, until fragrant but not browned. Stir constantly to prevent burning.
- Deglaze with broth: Pour in 3/4 cup low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon or spatula. Let the broth simmer for 1–2 minutes to reduce slightly and concentrate the flavors.
- Add the cream: Reduce the heat to low or medium-low and pour in 1/2 cup heavy cream. Stir to combine. Allow the mixture to come to a gentle simmer; do not boil vigorously. This gentle heat will help the cream meld with the broth.
- Thicken the sauce: In a small bowl, mix 2 tsp cornstarch with 1 Tbsp chicken broth to make a smooth slurry. While whisking or stirring the sauce in the skillet, slowly pour the cornstarch mixture into the simmering cream and broth. Continue stirring until the sauce thickens slightly and becomes glossy. This should take about 1–2 minutes.
- Add the spinach: Stir in 3 oz baby spinach, chopped (about 2 packed cups). Allow the residual heat in the sauce to wilt the spinach, stirring until it is evenly incorporated and tender. This should only take a minute or two.
- Finish with Parmesan and return shrimp: Sprinkle 1/2 cup (1.5 oz) shredded Parmesan cheese into the sauce and stir until melted and smooth. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Return the cooked shrimp to the skillet and toss gently to coat them in the sauce. Warm the shrimp through for another minute; avoid overcooking.
- Serve: Remove the skillet from the heat. Spoon the Creamy Parmesan and Spinach Shrimp over your choice of base—pasta, rice, or toasted bread slices. Garnish with an extra crack of black pepper or a small pinch of dried basil if desired. Serve immediately while warm.
Serving suggestions
- Over linguine or fettuccine with a drizzle of pasta water to loosen the sauce.
- On a bed of fluffy jasmine or basmati rice to soak up the sauce.
- Scooped onto toasted slices of baguette for a casual appetizer-style meal.
- Alongside a simple green salad for a lighter dinner.
Make-ahead and storage
If you plan to make this ahead, prepare the sauce and shrimp but slightly undercook the shrimp by 30–60 seconds. Cool completely, then refrigerate in an airtight container for up to 24 hours. Reheat gently over low heat, adding a splash of broth or cream to restore the sauce’s texture. Leftovers will keep for up to 2 days in the refrigerator. Reheat slowly to avoid overcooking the shrimp and to maintain a silky sauce.
Tips for success
- Do not overcook the shrimp: Extra-large shrimp cook quickly—usually 1–2 minutes per side. Remove them once opaque and pink so they don’t turn rubbery when returned to the sauce.
- Control the heat: Keep the sauce at a gentle simmer rather than a rolling boil to prevent the cream from separating.
- Make the slurry smooth: Whisk the cornstarch and 1 Tbsp chicken broth together thoroughly to avoid lumps when adding to the hot liquid.
- Grate your Parmesan: Freshly shredded Parmesan melts better than pre-shredded blends, which often contain anti-caking agents.
- Adjust salt at the end: Parmesan and broth add saltiness, so taste before adding more salt.
Flavor variations
Change the profile with very small, pantry-friendly tweaks. Add a pinch of red pepper flakes with the garlic for heat, or stir in a teaspoon of lemon zest at the end for brightness. Swap dried basil for dried oregano or a pinch of smoked paprika for a different aromatic note. For a lighter sauce, replace half the heavy cream with additional chicken broth.
Nutrition snapshot
This dish offers a protein-rich main from the shrimp with a dose of greens from the spinach. The cream and butter contribute to a rich mouthfeel, while Parmesan brings savory depth. If you need a lower-calorie version, use less butter and reduce the cream, balancing with a little more broth.
Common questions
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator overnight or under cold running water, then pat dry before seasoning and cooking. Excess moisture will prevent a good sear.
Can I use a different cheese? Parmesan has a signature salty, nutty profile. For a substitute, try Pecorino Romano in the same amount, but note it’s saltier, so adjust the added salt accordingly.
Is the cornstarch necessary? The cornstarch slurry gives the sauce its glossy, clingy texture. If you prefer a looser sauce, omit the slurry and allow the cream to reduce slightly instead.
Final thoughts
This Creamy Parmesan and Spinach Shrimp is comfort-food elegance: quick, flavorful, and perfectly suited to busy evenings or a relaxed weekend dinner. Its balanced flavors and simple technique make it one you’ll return to again and again. Gather a salad and a loaf of bread, and you’ve got a satisfying meal that feels special without the stress.
Enjoy this creamy, garlicky shrimp and the way the Parmesan and spinach transform a simple skillet into something memorable.
Creamy Parmesan and Spinach Shrimp
Ingredients
Equipment
Method
- Pat the shrimp dry and sprinkle with dried basil, then season lightly with salt and freshly ground black pepper; toss to coat.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until melted and hot.
- Add shrimp in a single layer and cook until the bottom side is pink, then flip and cook the other side until shrimp are cooked through and pink, about 3 minutes total; transfer shrimp to a plate.
- Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet.
- Add minced garlic and sauté until just fragrant and lightly golden, about 30 seconds.
- Pour in 3/4 cup chicken broth, add the chopped spinach, and cook while stirring until the spinach starts to wilt, about 1 minute.
- Whisk the cornstarch mixed with 1 tablespoon chicken broth into the heavy cream, then pour the cream mixture into the skillet and cook, stirring constantly, until it begins to simmer and thicken slightly, about 2 minutes.
- Stir in the shredded Parmesan until melted and smooth; taste and season lightly with additional salt if needed.
- Remove the skillet from heat, return the cooked shrimp to the sauce, and toss to coat; serve immediately over spaghetti or spaghetti squash if desired.
Notes
- Use thawed, fully peeled and deveined shrimp for best results.
- Mix cornstarch with cold chicken broth before adding to avoid lumps.
- Cook shrimp just until pink to prevent toughness.
- Low-sodium broth helps control final saltiness.
