Creamy Garlic Shrimp Spinach Skillet Recipe

Juicy shrimp simmered in a rich, creamy garlic Parmesan sauce with fresh spinach. This quick one-skillet dinner comes together in about 25 minutes and is perfect over pasta, rice, or with crusty bread.

Ingredients

For the Shrimp:

• 1½ lb (680 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 cloves garlic, minced

For the Creamy Sauce:

• 2 tbsp butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth or seafood broth
• ¾ cup freshly grated Parmesan cheese
• 4 cups fresh baby spinach
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• ¼ tsp black pepper
• ¼ tsp salt, or to taste
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Optional:

• ¼ cup shredded mozzarella
• Lemon wedges, for serving
• Cooked pasta, rice, or crusty bread

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. Season with paprika, Italian seasoning, salt, and black pepper.
2. Sear the shrimp
   Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and nearly cooked through. Transfer to a plate.
3. Cook the garlic
   Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Add the minced garlic and cook for about 30–45 seconds until fragrant.
4. Make the creamy sauce
   Pour in the heavy cream and broth. Stir well, scraping up any flavorful browned bits from the bottom of the skillet.
5. Add the seasonings
   Stir in Italian seasoning, red pepper flakes, black pepper, and a small amount of salt. Simmer gently for 2–3 minutes. Avoid a rapid boil.
6. Add Parmesan
   Reduce the heat to low and gradually stir in the Parmesan cheese. Continue stirring until melted and the sauce becomes smooth and creamy.
7. Add the spinach
   Add the fresh spinach a handful at a time. Stir until wilted, about 2–3 minutes.
8. Return the shrimp
   Place the shrimp back into the skillet and gently toss them in the sauce. Simmer for another 1–2 minutes, just until the shrimp are fully cooked.
9. Finish with lemon
   Stir in the fresh lemon juice. Taste and adjust salt and pepper as needed.
10. Garnish and serve
    Sprinkle with fresh parsley and additional Parmesan. Serve immediately over pasta or rice, or alongside crusty bread for soaking up the creamy garlic sauce.

Nutrition Information

Approximate per serving, based on 4 servings and without pasta or rice:

• Calories: 515
• Protein: 48 g
• Carbohydrates: 8 g
• Fat: 33 g
• Saturated Fat: 19 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 1,050 mg
• Cholesterol: 345 mg

Nut Information

• Peanuts: None
• Tree nuts: None
• Almonds: None
• Cashews: None
• Walnuts: None
• Pecans: None
• Hazelnuts: None
• Nut-free: Yes, when packaged ingredients are free from nut cross-contact
• Dairy: Yes — butter, heavy cream, Parmesan, and optional mozzarella
• Eggs: No
• Gluten: Naturally gluten-free when served without regular pasta or bread; check broth and seasonings

Q&A

Q: Can I use frozen shrimp?
A: Yes. Thaw them completely and pat them very dry before cooking to prevent excess water from thinning the sauce.

Q: Can I use half-and-half instead of heavy cream?
A: Yes. The sauce will be lighter and slightly thinner. Avoid boiling it vigorously to prevent curdling.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out as much liquid as possible before adding it to the skillet.

Q: What size shrimp works best?
A: Large or jumbo shrimp work especially well because they remain juicy while the sauce finishes cooking.

Q: Can I add mushrooms?
A: Absolutely. Sauté sliced mushrooms after cooking the shrimp, then continue with the garlic and sauce.

Q: Can I make this low-carb?
A: Yes. The skillet itself is naturally low in carbohydrates. Serve it with cauliflower rice, zucchini noodles, or roasted vegetables.

Q: Can I make it spicy?
A: Yes. Increase the red pepper flakes or add a small amount of cayenne pepper.

Q: How do I prevent the shrimp from becoming rubbery?
A: Avoid overcooking them. Shrimp cook quickly and should be removed from the pan as soon as they turn pink and opaque.

Q: How long do leftovers last?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat or in short microwave intervals so the shrimp don’t become tough.