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Creamy shrimp and spinach skillet dish served in a skillet

Creamy Shrimp and Spinach Skillet

A quick and easy dish combining shrimp and spinach in a creamy garlic and Parmesan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Fresh or thawed frozen shrimp
  • 2 tablespoons olive oil For cooking
  • 3 cloves garlic, minced Fresh garlic for best flavor
  • 1 cup heavy cream For a rich sauce
  • 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano
  • 2 cups fresh baby spinach Will wilt down significantly when cooked
  • 1/2 cup beef or vegetable broth For deglazing the pan
  • 1/2 teaspoon paprika For seasoning
  • 1/4 teaspoon red pepper flakes Optional for heat
  • to taste Salt and black pepper Adjust to personal preference
  • 1 tablespoon fresh parsley, chopped For garnish
  • 1 teaspoon lemon juice For brightness

Method
 

Preparation
  1. Pat the shrimp dry with paper towels and season them with salt, pepper, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the shrimp to the skillet in a single layer. Sear for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.
Cooking
  1. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
  2. Pour in the broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon.
  3. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes until it starts to thicken slightly.
  4. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
  5. Add the fresh baby spinach to the skillet. Stir gently until the leaves are wilted.
  6. Return the cooked shrimp to the skillet and squeeze in the lemon juice. Toss everything together for 1 minute to warm the shrimp through.
  7. Garnish with red pepper flakes and fresh parsley. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed. Fresh shrimp works best but frozen shrimp can be used if fully thawed and dried.
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