Recipe for Cheese Shrimp Penne Pasta and Spinach: Garlicky Cream Sauce With Garden-Fresh Greens

This dish combines tender shrimp, al dente penne, and fresh spinach in a garlicky cream sauce that feels indulgent yet balanced. I developed this recipe after years of testing to achieve the perfect harmony of flavors and textures.

The shrimp cooks quickly in the same pan as the garlic and cream, absorbing maximum flavor while staying perfectly tender. Meanwhile, the spinach wilts just enough to soften without losing its vibrant color or fresh taste.

What emerges is a restaurant-quality pasta dish with layers of flavor—savory shrimp, creamy sauce, and earthy spinach all clinging to each piece of penne. The cheese melts into the sauce, creating a velvety texture that coats every bite.

Ready in under 30 minutes, this meal proves that impressive dinners don’t require hours in the kitchen. Here’s everything you need to make it tonight.

Ingredients for Recipe for Cheese Shrimp Penne Pasta and Spinach

Pantry staples meet fresh ingredients for a restaurant-quality pasta in minutes.

The shrimp is the star here. Wild-caught from the seafood counter is ideal, but frozen works (thaw in cold water first). For the penne, De Cecco or Barilla hold up best—look for the rough texture that grabs sauce. Parmesan should be a wedge you grate yourself (pre-grated has anti-caking agents that make it clumpy). I grab mine at Whole Foods when they’re running a sale.

No shrimp? Scallops or firm white fish like cod work great—just adjust cooking time. Out of spinach? Baby kale or arugula add a nice peppery note. Heavy cream can be swapped for half-and-half but the sauce won’t be as rich. For the cheese, Pecorino Romano gives a sharper bite if you want more kick. Lemon juice is non-negotiable—it cuts through the cream beautifully.

Leftovers keep 3-4 days in the fridge, but the pasta absorbs sauce over time. Reheat gently with a splash of water or cream to loosen. For best results, make it fresh—this dish doesn’t freeze well (the shrimp gets rubbery).

Step-by-Step Instructions for Cheese Shrimp Penne Pasta and Spinach

Here’s how I make this creamy, garlicky dish with perfect texture every time.

Step 1: Cook the Penne Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook according to package directions minus 1 minute for al dente texture. You want the pasta slightly underdone since it’ll finish cooking in the sauce later.

Stir occasionally to prevent sticking, and start taste-testing 1 minute before the package’s suggested time. Drain the pasta, reserving ½ cup of pasta water for the sauce. Don’t rinse the pasta—the starch helps the sauce cling better.

Step 2: Sauté the Shrimp with Garlic and Spices

While the pasta cooks, heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat. Add the 1 lb large shrimp, seasoning with 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes.

Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Add the 5 cloves minced garlic cloves during the last 30 seconds of cooking, stirring constantly to prevent burning. Remove the shrimp from the skillet and set aside.

Step 3: Create the Creamy Garlic Parmesan Sauce

Reduce heat to medium and pour 1.5 cups heavy cream into the same skillet. Bring to a gentle simmer, scraping up any browned bits from the shrimp. Let it cook for 2-3 minutes until it starts to thicken slightly.

Stir in the 0.75 cup parmesan cheese until melted and smooth. Add the cooked penne pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Step 4: Wilt the Spinach and Finish the Dish

Add the 5 oz fresh spinach to the skillet, stirring until it wilts—this should take about 1-2 minutes. Return the shrimp to the skillet and toss everything together. The spinach should be bright green and tender.

Finish with 1 tbsp lemon juice for brightness, stirring to combine. Taste and adjust seasoning if needed. The sauce should be creamy and coat the pasta evenly, with the shrimp and spinach distributed throughout.

Step 5: Garnish and Serve Immediately

Transfer the pasta to serving plates and garnish with 0.25 cup chopped fresh parsley. The parsley adds a fresh, herbal note that balances the richness of the dish. Serve immediately while hot—the sauce thickens as it cools.

Each serving should have a generous portion of shrimp, creamy pasta, and wilted spinach. The shrimp should be tender and juicy, the pasta perfectly al dente, and the sauce luxuriously creamy with a hint of garlic and parmesan in every bite.

Flavor Customization for This recipe for cheese shrimp penne pasta and spinach

Spice It Up

For those who love heat, add ½ tsp cayenne pepper to the sauce while it simmers. I also recommend doubling the red pepper flakes to ½ tsp when cooking the shrimp. The heat builds beautifully against the creamy sauce. 🌶️

Herb Variations

Swap the parsley garnish for fresh basil or chives for a different herbal note. I particularly love basil in summer—it adds a sweet, aromatic touch that pairs perfectly with the garlic. Just use ¼ cup chopped like the parsley.

Cheese Swaps

For a sharper flavor, replace half the parmesan with Pecorino Romano. If you prefer a melty texture, add ½ cup shredded mozzarella to the sauce. I tested this with fontina once—it created an incredibly creamy, stretchy sauce.

Citrus Twist

Boost the brightness by adding zest of 1 lemon along with the juice. For a different citrus profile, try 1 tbsp orange juice and ½ tsp orange zest. The orange adds a subtle sweetness that complements the shrimp beautifully. 🍋

Extra Veggies

Add ½ cup sun-dried tomatoes or ¼ cup chopped artichoke hearts with the spinach. Both add a tangy, savory depth. I also love adding sautéed mushrooms—just cook 8 oz sliced in the pan before the shrimp.

Creamy Upgrades

For an ultra-luxurious sauce, stir in 2 oz cream cheese or ¼ cup mascarpone at the end. This creates an even richer, velvety texture. I tested this with my neighbor last week—she couldn’t believe how restaurant-quality it tasted.

Frequently Asked Questions