Creamy Spinach Mushroom Shrimp Shells

Creamy Spinach Mushroom Shrimp Shells

Indulge in a rich and comforting dish that combines juicy shrimp, earthy mushrooms, and tender spinach in a luscious cream sauce—all tucked into pasta shells. This Creamy Spinach Mushroom Shrimp Shells recipe is perfect for a cozy dinner, special occasion, or when you simply want a satisfying, restaurant-quality meal at home.

Time Required

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients (Serves 4)

For the Filling:

20–24 jumbo pasta shells

1 tbsp olive oil

8 oz shrimp (peeled, deveined, chopped)

1 cup mushrooms (sliced thin; cremini or button work well)

2 cups fresh spinach (roughly chopped)

3 cloves garlic (minced)

½ tsp salt

¼ tsp black pepper

1 cup ricotta cheese

¼ cup grated Parmesan

1 egg (lightly beaten)

For the Cream Sauce:

2 tbsp butter

2 tbsp flour

1½ cups milk (whole or 2%)

½ cup heavy cream

½ cup grated Parmesan

Salt and pepper to taste

Optional: pinch of nutmeg or red pepper flakes

Instructions

Cook the Pasta

Boil jumbo shells in salted water until al dente (slightly underdone).

Drain and rinse with cold water. Set aside.

Make the Filling

Heat olive oil in a skillet over medium heat.

Add garlic, mushrooms, and shrimp. Sauté 3–4 minutes until shrimp is pink and mushrooms are softened.

Add spinach and cook until wilted (1–2 minutes).

Remove from heat. Let cool slightly.

In a large bowl, combine cooked mixture with ricotta, Parmesan, egg, salt, and pepper.

Make the Cream Sauce

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1 minute to form a roux.

Gradually whisk in milk and cream until smooth.

Bring to a gentle simmer, stirring until thickened.

Add Parmesan, salt, pepper, and optional seasonings.

Remove from heat.

Assemble

Preheat oven to 375°F (190°C).

Spread a layer of cream sauce on the bottom of a baking dish.

Fill each shell with 1–2 tablespoons of shrimp-spinach mixture and place in the dish.

Pour remaining sauce over the stuffed shells.

Optional: sprinkle more cheese on top.

Bake

Cover with foil and bake for 20 minutes.

Uncover and bake an additional 5 minutes until bubbly and lightly golden.

Tips for Success

Undercook shells slightly so they don’t tear when stuffing.

Let the filling cool slightly before adding the egg to prevent curdling.

Chop shrimp small so they fit easily into the shells.

Add extra cheese on top for a gratin-style crust.

Use a piping bag or ziplock to neatly fill shells.

Variations

Swap protein: Use crab, scallops, or cooked chicken instead of shrimp.

Make it spicy: Add Cajun seasoning or red pepper flakes.

Gluten-free: Use gluten-free pasta and cornstarch in place of flour.

Low-fat option: Use part-skim ricotta and milk instead of cream.

Tomato twist: Mix some marinara with the cream sauce for a rosé-style bake.

Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the dish up to a day in advance, refrigerate, and bake when ready (add 5–10 mins to baking time).

Q: Can I freeze it?
A: Yes, freeze after assembling but before baking. Thaw in fridge overnight, then bake as directed.

Q: Can I use pre-cooked shrimp?
A: Yes, but add it at the very end of the filling step to avoid overcooking.

Q: What mushrooms are best?
A: Cremini, baby bella, or button mushrooms all work well.

Nutrition (Per Serving – Approximate)

Values vary depending on ingredients and portion size.

Conclusion

Creamy Spinach Mushroom Shrimp Shells are everything you want in a comfort food—rich, flavorful, and satisfying. With layers of texture and savory goodness, this dish will impress family and guests alike. It’s also highly versatile, allowing for personal twists or dietary adjustments. Whether you’re planning a romantic dinner or a cozy family meal, this dish is sure to be a hit!