Cheese Shrimp Penne Pasta & Spinach

Cheese Shrimp Penne Pasta & Spinach is that perfect creamy, cozy meal you can whip up on busy weeknights but still feels like a little treat. Think tender shrimp cooked just right, fresh spinach that’s lightly wilted, and a luscious Parmesan-mozzarella sauce that hugs every bite of perfectly cooked penne.

You’re looking at about 35 minutes from start to finish, and the steps are simple enough to fit into any busy schedule—whether it’s just you and your spouse or a whole hungry family gathered around the table.

Cheese Shrimp Penne Pasta & Spinach is a creamy, comforting dish that tastes like you spent hours on it, but actually comes together quickly with ingredients you probably have on hand. You get succulent shrimp sautéed in olive oil, spinach wilted just so, and a rich Parmesan–mozzarella sauce that perfectly coats the penne pasta for a one-pan, all-in-one dinner everyone will love.

The whole process takes around 35 minutes. You’ll boil the pasta, sear the shrimp until they turn a lovely pink, soften the spinach just right, then make a simple cheesy cream sauce before tossing it all together. This recipe fits perfectly if you’re cooking for two or feeding a larger family. Below, I break down all the ingredients you’ll need, easy-to-follow steps, plus tips for getting it just right. Plus, I share some cool swaps and how to store leftovers so nothing goes to waste.

• Time: roughly 35 minutes
• Skill level: basic sautéing and gentle simmering, no fancy chef moves required
• Outcome: silky creamy sauce, tender shrimp, vibrant spinach, and a dish that’s easy to customize or lighten up

Why You’ll Love This

• Quick and filling: ready in about 35 minutes, making it a go-to for busy nights.
• Rich, restaurant-quality creaminess with zero stress.
• Well-balanced: savory cheese, fresh spinach, and tender shrimp bring great flavors and colors.
• Super flexible: easy swaps let you keep it fresh or make it lighter as you like.

What You Need

• 12 oz (340g) penne pasta
• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Directions

1. Mince the garlic, roughly chop the spinach, grate the Parmesan, shred the mozzarella, and chop the parsley.
2. Fill a large pot with salted water and bring to a boil.
3. Cook the penne until just al dente according to package instructions.

4. Before draining, reserve 1/2 to 1 cup of the pasta water, then drain the pasta and set aside.

5. While the pasta cooks, heat olive oil in a large skillet over medium heat.
6. Place the shrimp in a single layer and cook 2–3 minutes per side until pink, firm, and opaque; transfer to a plate and keep warm.
7. Add the minced garlic to the same skillet and sauté about 1 minute until fragrant.

8. Add the chopped spinach and cook 2–3 minutes until wilted.

   

9. Pour in the heavy cream and chicken broth and bring to a gentle simmer.
10. Lower the heat and slowly add the Parmesan and mozzarella, stirring constantly over low heat until the sauce is smooth; add reserved pasta water to loosen if needed.
11. Season the sauce with salt, pepper, and red pepper flakes to taste.

12. Return the cooked shrimp to the skillet and add the drained penne, tossing gently to coat with the sauce.

    

13. Warm everything together 1–2 minutes, taste and adjust seasoning, then sprinkle with chopped parsley and serve immediately.

    

Pro Tips for Best Results

• Keep an eye on shrimp—they turn rubbery fast if overcooked. Pull them off as soon as they’re pink and opaque.
• Don’t forget to save a bit of pasta water before draining. The starchy water is your secret weapon for silky smooth sauce.
• Grate Parmesan fresh from the block whenever possible. It melts better and gives deeper flavor than the pre-shredded stuff.
• When adding cheese, keep the heat low and stir constantly. This prevents the sauce from getting grainy or separating.
• If your sauce looks like it’s breaking or curdling, whisk in a little warm pasta water or more cream off the heat to bring it back.
• For a bright twist, try a squeeze of lemon juice or a sprinkle of lemon zest right at the end—it really lifts the rich flavors.

This pasta is a complete meal on its own but pairs beautifully with a crisp green salad or garlic bread for a real family favorite dinner. A light squeeze of lemon over the top just before serving adds a lovely fresh note to balance the richness. Want a veggie side? Steamed broccoli or roasted asparagus round this out nicely.

Mix-Ins and Substitutions

• Switch penne for fusilli or rigatoni to catch even more sauce in every bite.
• Use cooked shredded chicken or seared scallops if shrimp aren’t your thing.
• Add halved cherry tomatoes or sun-dried tomatoes for a pop of acidity and color.
• Toast some pine nuts and stir them in for a fun crunch.
• Lighten up the sauce by swapping heavy cream for half-and-half, then add a little cornstarch dissolved in water to help it thicken.
• For a garlicky white wine flavor, deglaze the pan with 1/4 cup dry white wine before adding cream and broth.

• Try fusilli or rigatoni instead of penne to hold more sauce.
• Swap shrimp for cooked chicken or scallops for a tasty twist.
• Add cherry tomatoes or sun-dried tomatoes for a burst of color and tang.
• Mix in toasted pine nuts for some extra crunch and nuttiness.
• Lighten it up by switching heavy cream with half-and-half and adding a little cornstarch to thicken.
• For an herby kick, deglaze with white wine before the cream for a subtle depth.

Storing and Reheating

Keep any leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken as it chills, so warm it gently on the stove over low heat with a splash of milk, cream, or chicken broth to loosen it back up. Heat until just warmed through to avoid overcooking the shrimp again.

If you want to freeze this dish, take the shrimp out and freeze the pasta and sauce separately. They’ll stay good for up to a month. Thaw overnight in the fridge and reheat gently. Freezing the whole dish at once can change the sauce texture a bit.

To prep ahead, cook the pasta and make the sauce, but keep shrimp separate until you’re ready to eat. Then toss and warm together just before serving for fresh flavors and perfect texture.

This dish keeps really well in the fridge for about 3 days. Just pop leftovers into an airtight container to keep everything fresh. When reheating, add a splash of milk, cream, or broth to loosen the sauce—warm gently on the stove so the shrimp stay tender and delicious.

If you want to prepare ahead, cook the pasta and sauce first, but keep the shrimp separate until mealtime. When you’re ready to serve, toss everything together in the pan and warm through. This keeps the shrimp from overcooking and keeps the flavors fresh.

Common Questions

• Can I use frozen shrimp? Absolutely! Just thaw completely and pat dry before cooking to avoid watery sauce.
• Can I use pre-shredded cheese? You can, but freshly grated Parmesan melts smoother and tastes better. Pre-shredded cheeses have anti-caking agents that sometimes make your sauce less silky.
• Can I make this dairy-free? Sure thing! Use plant-based cream alternatives and dairy-free cheeses made to melt, though flavor and texture will be different from the original.
• How do I keep the sauce from breaking? Melt the cheeses slowly over low heat, don’t boil the sauce, and add reserved pasta water if it starts to separate.
• Is it okay to freeze the finished dish? Yes, but sauce texture can change. For best results, freeze sauce and pasta without shrimp, then add shrimp fresh or reheated separately when serving.
• How do I thicken or thin the sauce? To thicken, let it simmer gently or stir in a little cornstarch slurry. To thin, use reserved pasta water, chicken broth, or cream until it reaches the consistency you like.

• Can I use frozen shrimp? Yes! Just make sure to thaw and pat them dry before cooking so you don’t end up with watery sauce.
• Can I use pre-shredded cheese? You can, but freshly grated Parmesan makes a smoother, tastier sauce.
• Can I make this dairy-free? Definitely. Use plant-based cream alternatives and dairy-free cheeses, though keep in mind the flavor and texture will change.
• How do I stop the sauce from breaking? Melt cheese on low heat, avoid boiling, and use reserved pasta water to help hold it together if needed.
• Can I freeze leftovers? Yes, but freeze shrimp separately from pasta and sauce because freezing whole can change sauce texture.
• How do I adjust sauce thickness? Simmer to thicken or add a little cornstarch slurry. Thin with reserved pasta water or cream if needed.