Mediterranean Creamy Spinach Mushroom Shrimp Shells
This dish brings together tender pasta shells, juicy shrimp, earthy mushrooms and fresh spinach in a creamy Mediterranean-style sauce. The flavors are smooth and comforting, but there’s also brightness from garlic, parmesan and optional additions like sun-dried tomatoes or lemon juice. It’s a one-pan style meal that feels elegant enough for guests but simple enough for a weeknight dinner. Everything cooks quickly, and the sauce thickens beautifully around the pasta, making each shell rich and satisfying. If you enjoy creamy seafood pasta that still tastes fresh and balanced, this is the kind of recipe you’ll want to make again and again.
Time
Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes
Ingredients
Pasta: 8–12 oz medium or large shell pasta
Shrimp: 1 lb raw shrimp, peeled and deveined
Olive oil
Vegetables & Aromatics:
Sliced mushrooms (cremini or button)
Fresh baby spinach
Minced garlic
Optional: chopped onions or sun-dried tomatoes
Cream Sauce:
Heavy cream
Grated Parmesan
Chicken broth or white wine
- Seasoning:
Salt and black pepper
Optional: crushed red pepper flakes, Italian seasoning, lemon juice, fresh parsley
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Reserve half a cup of pasta water, then drain.
Pat the shrimp dry
Dry the shrimp with a paper towel. Season lightly with salt and pepper.
Cook the shrimp
Warm a little olive oil in a wide pan. Add the shrimp and cook for one to two minutes per side until they turn pink. Remove them from the pan and set aside.
Sauté the mushrooms
Add a touch more oil to the same pan. Cook the mushrooms until they soften and begin to brown. This helps build flavor.
Add aromatics
Stir in garlic and optional onions or sun-dried tomatoes. Cook for about a minute until fragrant.
Deglaze
Pour in a splash of chicken broth or white wine. Scrape the bottom of the pan so the browned bits mix into the sauce.
Add the cream
Lower the heat and stir in the heavy cream. Let it gently simmer for a minute or two so it begins to thicken.
Add parmesan
Sprinkle in Parmesan and stir until it melts into the sauce. Adjust the thickness by adding a little pasta water if needed.
Add spinach and shrimp
Stir in the spinach and let it wilt. Return the shrimp to the pan and toss everything in the sauce.
Add pasta and finish
Add the cooked shells and toss well. Taste and adjust with salt, pepper, optional red pepper flakes or a small squeeze of lemon.
Tips
Cook the pasta just until al dente so it stays firm when mixed into the sauce.
Brown the mushrooms properly. This gives a deep savory flavor that balances the cream.
Use large shrimp if possible. They stay juicy and don’t overcook as easily.
Don’t simmer the cream on high heat or it may separate. Keep the heat low and steady.
Add Parmesan gradually so it melts smoothly instead of clumping.
If the sauce becomes too thick, use pasta water. It loosens the sauce without reducing the flavor.
Fresh spinach wilts fast, so stir it in at the very end.
If you enjoy a stronger Mediterranean aroma, add a pinch of Italian seasoning or dried oregano.
Taste the sauce before adding salt. Parmesan and broth already add saltiness.
Let the pasta sit in the sauce for a minute before serving so the shells absorb some of the flavor.
Variations
Tomato Cream Version
Add two tablespoons of tomato paste when sautéing the garlic.
Lemon Herb Style
Add lemon zest and a little extra parsley for a brighter finish.
Sun-Dried Tomato Mediterranean
Add chopped sun-dried tomatoes and a small spoon of the oil from the jar.
Spinach & Feta Twist
Add crumbled feta along with the spinach for a tangy Mediterranean note.
Creamy Pesto
Stir in a tablespoon or two of basil pesto before adding the pasta.
Mushroom Heavy Version
Double the mushrooms and use both button and cremini for deeper flavor.
Spicy Garlic Shrimp
Add red pepper flakes and a little extra garlic for a gentle heat.
White Wine Sauce
Use white wine instead of broth for a lighter, restaurant-style sauce.
Veggie Loaded
Add zucchini, cherry tomatoes or artichoke hearts.
Cheesy Upgrade
Mix in a small handful of mozzarella for a silkier, stretchier texture.
Q&A
Can I use frozen shrimp?
Yes. Thaw them fully and pat dry before cooking.
Can I replace cream with milk?
Full cream gives the best texture, but half-and-half works if you simmer gently.
What pasta works besides shells?
Penne, bowtie and rigatoni all work well.
How do I stop the sauce from thickening too much?
Keep pasta water nearby and add a splash while cooking.
Can I make this without mushrooms?
Yes. Add more spinach or use diced zucchini instead.
Can I make it ahead?
The sauce thickens when cold, but reheats well if you add a little broth.
How do I keep shrimp from overcooking?
Remove them from the pan right after they turn pink and add them back at the end.
Does this freeze well?
It’s best fresh. Cream sauces can separate when frozen.
Can I make it spicy?
Add red pepper flakes or a little cayenne.
What if my sauce tastes bland?
Add lemon juice, more Parmesan or a pinch of salt.
Nutrition
(Approximate per serving)
Calories: 540–650
Protein: 28–35 g
Fat: 25–35 g
Carbs: 45–55 g
Fiber: 2–4 g
Values depend on the amount of cream, pasta and cheese used.
Conclusion
This creamy spinach mushroom shrimp pasta pulls together simple ingredients and turns them into a rich, comforting Mediterranean-style meal. The mix of garlic, mushrooms, spinach and shrimp delivers great flavor, and the creamy sauce brings everything together without feeling heavy when balanced with herbs or lemon. It’s flexible, quick and easy to customize with whatever Mediterranean touches you enjoy. If you want, I can also prepare a Facebook caption or a shorter recipe card for posting.