🍤🧀 Cheese Shrimp Penne Pasta & Spinach
Serves 4 | Ready in ~30 minutes
Ingredients:
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8 oz (about 2½ cups) penne pasta
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1 tablespoon olive oil
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1 lb (450g) large shrimp, peeled & deveined
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3 cloves garlic, minced
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3 cups fresh spinach (or 1½ cups frozen, thawed & drained)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1½ cups milk (whole or 2%)
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½ cup heavy cream (optional, for extra richness)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Salt and black pepper to taste
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Optional: red pepper flakes, lemon juice, or fresh parsley
Instructions:
1. Cook the Pasta:
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Boil penne in salted water until al dente, according to package instructions.
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Drain and set aside. Reserve about ½ cup pasta water in case you want to thin the sauce later.
2. Sauté the Shrimp:
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While pasta cooks, heat olive oil in a large skillet over medium-high heat.
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Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
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Remove shrimp from pan and set aside.
3. Make the Cheese Sauce:
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In the same skillet, melt butter over medium heat.
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Add garlic and sauté 30 seconds until fragrant.
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Stir in flour and cook for 1 minute to form a roux.
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Slowly whisk in milk and cream, stirring constantly until smooth and thickened (about 3–4 minutes).
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Add mozzarella and Parmesan cheese; stir until melted and creamy.
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Season with salt, pepper, and optional red pepper flakes.
4. Add Spinach:
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Stir in spinach and cook until wilted (1–2 minutes).
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If using frozen spinach, be sure it’s well-drained before adding.
5. Combine Everything:
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Add cooked pasta and shrimp to the sauce.
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Toss to coat everything evenly. If sauce is too thick, add a splash of reserved pasta water.
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Optional: squeeze a little lemon juice for brightness.
6. Serve:
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Garnish with extra Parmesan or parsley.
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Serve hot with garlic bread or a fresh green salad.
📝 Tips:
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No shrimp? Use chicken, scallops, or tofu.
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Cheese swap: Gouda or fontina are great melty options.
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Gluten-free? Use GF pasta and thicken the sauce with cornstarch instead of flour.
Let me know if you’d like a baked version of this dish or a lighter dairy-free option!