There’s something irresistibly comforting about a bowl of pasta that’s drenched in a velvety cheese sauce and studded with succulent shrimp and fresh spinach. This Cheese Shrimp Penne Pasta & Spinach dish is exactly that kind of showstopper—simple enough for a weeknight dinner, yet flavor-packed enough to feel like a celebration on your plate. The tender penne serves as the perfect vehicle, catching every drop of the creamy Parmesan-mozzarella sauce, while plump shrimp add a touch of ocean-fresh sweetness. Fold in bright flecks of lemon zest and garlic, and you’ve got a dish that feels both indulgent and bright, with a whisper of green from the spinach to keep things lively.
As I first whipped this up on a rainy Tuesday evening, I remember the way my kitchen filled with warm, cheesy steam and how quickly my family gathered around, eager for a taste. Between the comforting embrace of the sauce and the zing of lemon juice, each bite felt like a cozy hug. Whether you’re feeding hungry teenagers after soccer practice or sharing a romantic dinner for two, this recipe adapts beautifully—cranking up the spice with red pepper flakes or swapping spinach for kale when you’re in the mood for something heartier. It’s versatile, approachable, and guaranteed to become a new favorite in your weeknight repertoire.
KEY INGREDIENTS IN CHEESE SHRIMP PENNE PASTA & SPINACH
Before we dive into the kitchen action, let’s chat about the star players that give this dish its irresistible charm. Each ingredient plays a specific role—whether it’s building depth, adding creaminess, or delivering that pop of fresh color.
- Penne pasta
The tubular shape really holds onto creamy sauces, ensuring every forkful is luxuriously coated.
- Large shrimp
When peeled and deveined, they cook up quickly, offering tender, slightly sweet bites of seafood goodness.
- Olive oil
A gentle sauté base that brings out the fragrance of garlic and builds the sauce’s savory foundation.
- Garlic
Minced for speedy mellowing, it infuses the dish with warm, garlicky depth.
- Paprika
Adds a subtle smoky warmth and beautiful color to the shrimp.
- Salt and pepper
Simple but essential for amplifying all the flavors in balanced harmony.
- Fresh spinach
Wilts down into silky green ribbons, adding earthiness and essential nutrients.
- Heavy cream
The backbone of our sauce, it creates a rich, smooth texture.
- Parmesan cheese
Sharp and nutty, it melts into the cream for irresistible umami flavor.
- Mozzarella cheese
Contributes extra gooey stretch and mild richness.
- Butter
Helps wilt the spinach evenly and adds another layer of creaminess.
- Lemon zest
Brightens the sauce with a citrusy perfume.
- Lemon juice
Lends a fresh, tangy finish that keeps the creaminess from feeling too heavy.
- Fresh parsley
Chopped at the end for a splash of color and a hint of herbaceous freshness.
HOW TO MAKE CHEESE SHRIMP PENNE PASTA & SPINACH
Let’s roll up our sleeves and walk through the steps that turn these ingredients into a cozy, crave-worthy meal. This recipe flows beautifully once you get a rhythm going, and you’ll love how everything comes together in one skillet after cooking the pasta.
1. Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente—just tender with a little bite. Drain well and set aside so it’s ready to soak up the sauce.
2. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute—watch carefully so it doesn’t brown too much.
3. Add the shrimp to the skillet. Sprinkle with paprika, salt, and pepper, then cook until the shrimp turn pink and opaque, about 3–4 minutes total, flipping once halfway through. Transfer the cooked shrimp to a plate and set aside.
4. In the same skillet, add the butter and let it melt completely. Toss in the fresh spinach and cook, stirring gently, until the leaves are fully wilted, about 2 minutes.
5. Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan and mozzarella cheeses, mixing until everything is smoothly melted into a rich, velvety sauce.
6. Stir in the lemon zest and freshly squeezed lemon juice, combining well so the sauce has a bright, citrusy lift.
7. Return the cooked pasta and shrimp to the skillet. Toss everything together to coat each piece of penne and each shrimp in the luscious cheese sauce. Let it heat through for a couple of minutes.
8. Taste and adjust the seasoning with extra salt or pepper if needed.
9. Finish by garnishing with chopped fresh parsley just before serving.
SERVING SUGGESTIONS FOR CHEESE SHRIMP PENNE PASTA & SPINACH
When this creamy delight is ready, you’ll want to present it in a way that heightens every delightful element. A thoughtful accompaniment can turn a simple dinner into a full culinary experience—whether it’s a family feast or a casual date night at home.
- Pair with a chilled Sauvignon Blanc for crisp acidity that cuts through the richness and refreshes the palate between each savory bite.
- Serve alongside a vibrant green salad, dressed with lemon vinaigrette and sprinkled with toasted nuts for crunch and contrast.
- Offer slices of crusty garlic bread, toasted until golden and rubbed with fresh garlic, to scoop up every last drop of cheesy sauce.
- Add a sprinkle of red pepper flakes and extra grated Parmesan right at the table, letting guests customize their own level of heat and cheesiness.
HOW TO STORE CHEESE SHRIMP PENNE PASTA & SPINACH
This dish looks and tastes best fresh, but with a little know-how, you can keep leftovers tasting almost as good the next day. Proper storage maintains the creaminess of the sauce and prevents the shrimp from becoming rubbery.
- Refrigerate in an airtight container within two hours of cooking. Store the pasta on its own or sprinkle a few drops of water to prevent the sauce from drying out. It will stay fresh for up to 2 days.
- Freeze in meal-sized portions if you want to extend the life of your leftovers. Use freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. Consume within 1 month for best quality.
- Reheat gently on the stovetop over low heat, stirring often. Add a splash of cream or water to revive the sauce’s silky texture and ensure the shrimp stay tender.
- Microwave in short bursts for individual servings—cover loosely, stir halfway through, and keep an eye on the shrimp to avoid overcooking.
CONCLUSION
From the first creamy forkful to the last cheesy bite, this Cheese Shrimp Penne Pasta & Spinach recipe delivers a symphony of flavors—sweet shrimp, bright lemon, garlicky depth, and rich, cheese-laden sauce. It shows off the magic of simple ingredients working in harmony, coming together in under an hour for an intermediate-level dish that’s perfect for lunch or dinner. Whether you’re craving a cozy comfort meal or looking to impress guests, this weeknight hero rises to the occasion every time. Don’t forget that you can easily print this article and save it in your recipe binder or digital collection for busy evenings when you need a go-to crowd-pleaser.
As you try this recipe, feel free to leave comments, ask questions, or share your own twists—like adding a pinch of red pepper flakes for extra heat or switching spinach for kale. And don’t overlook the FAQ section below for tips on ingredient substitutions, troubleshooting sauce thickness, and more helpful advice. Your feedback helps me craft even better recipes, so let me know how it turns out in your kitchen! Enjoy, and happy cooking!
Cheese Shrimp Penne Pasta & Spinach
Description
Experience juicy shrimp, tender penne, wilted spinach, and a velvety Parmesan-mozzarella sauce brightened with lemon zest and garlic. Ready in minutes for hearty, cozy satisfaction.
Ingredients
Instructions
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Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
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In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
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Add shrimp to the skillet, sprinkle with paprika, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove shrimp from the skillet and set aside.
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In the same skillet, add butter and let it melt. Add the fresh spinach and cook until wilted, about 2 minutes.
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Stir in heavy cream and bring to a simmer. Add Parmesan cheese and mozzarella cheese, and stir until melted and the sauce is smooth.
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Add lemon zest and lemon juice to the sauce, stirring well to combine.
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Return the cooked pasta and shrimp to the skillet, tossing everything together until well coated with the cheese sauce. Allow it to heat through for a few minutes.
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Adjust seasoning with additional salt or pepper if needed.
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Garnish with chopped fresh parsley before serving.
Note
- This dish pairs beautifully with a crisp white wine such as a Sauvignon Blanc.
- Try adding a pinch of red pepper flakes for a spicy kick.
- Freshly grated cheese will melt more smoothly than pre-shredded cheese.
- Substitute spinach with kale for a different texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
