This creamy Shrimp Alfredo with Spinach is a comforting pasta dish that blends tender shrimp, silky Parmesan Alfredo sauce, and vibrant spinach for a rich yet balanced meal. It’s quick to make, family-friendly, and perfect for both weeknights and special occasions.
Why You’ll Love This Recipe
This dish delivers classic Alfredo creaminess while adding fresh spinach and perfectly cooked shrimp for extra flavor and nutrition. It requires simple ingredients, comes together fast, and feels like a restaurant-quality meal made right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) large shrimp, peeled and deveined
8 oz (225 g) fettuccine or your favorite pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and black pepper, to taste
Red pepper flakes, optional
Fresh parsley, chopped, for garnish
Directions
Cook the Pasta
Prepare the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the Shrimp
In a large skillet, melt 1 tbsp butter over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside.
Make the Alfredo Sauce
In the same skillet, melt the remaining 1 tbsp butter. Add garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth. If the sauce becomes too thick, add a small amount of reserved pasta water to adjust consistency.
Add the Spinach
Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
Combine Everything
Add the cooked pasta and shrimp back into the skillet. Toss until everything is evenly coated in the sauce. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
Serve
Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.
Use linguine, tagliatelle, or penne instead of fettuccine.
Substitute heavy cream with half-and-half for a lighter sauce.
Add sautéed mushrooms or cherry tomatoes for extra flavor.
Replace spinach with kale or arugula for a different leafy green profile.
Add a squeeze of lemon juice for brightness.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce. Avoid high heat to prevent the shrimp from becoming rubbery. Freezing is not recommended, as cream-based sauces may separate.
FAQs
How can I prevent the Alfredo sauce from becoming too thick?
Simmer gently and add small amounts of pasta water until the sauce reaches the desired consistency.
Can I use frozen shrimp in this recipe?
Yes, just thaw and pat them dry before cooking.
Can I substitute the heavy cream?
You can use half-and-half, though the sauce will be slightly thinner.
What type of Parmesan is best?
Freshly grated Parmesan melts best and creates a smoother sauce.
How do I avoid overcooking the shrimp?
Cook shrimp only 2–3 minutes per side until pink and opaque.
Can I make this dish spicy?
Yes, add red pepper flakes to taste.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prepare components separately and combine before serving.
What other vegetables work well in this dish?
Mushrooms, broccoli florets, and cherry tomatoes are excellent additions.
Can I store leftovers with the shrimp mixed in?
Yes, but reheat gently to keep the shrimp from becoming rubbery.
How can I make the sauce richer?
Add an extra tablespoon of butter or more Parmesan cheese.
Conclusion
Shrimp Alfredo with Spinach is a flavorful, creamy, and satisfying pasta dish that’s simple to prepare yet impressive enough for special meals. With tender shrimp, a velvety Parmesan sauce, and fresh spinach, it delivers comfort and elegance in every bite.
A creamy and comforting pasta dish with tender shrimp, fresh spinach, and a rich Parmesan Alfredo sauce. Perfect for quick weeknight dinners or special occasions.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Sautéing
Cuisine:Italian-American
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
8 oz (225 g) fettuccine or your favorite pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and black pepper, to taste
Red pepper flakes, optional
Fresh parsley, chopped, for garnish
Instructions
Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, melt 1 tbsp butter over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, melt the remaining 1 tbsp butter. Add garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth. Add a bit of reserved pasta water if needed to thin the sauce.
Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
Add the cooked pasta and shrimp back to the skillet. Toss until evenly coated in the sauce. Season with salt, pepper, and red pepper flakes if using.
Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.
Notes
Use freshly grated Parmesan for a smooth, creamy sauce.
Reserve pasta water to adjust sauce thickness if needed.
Do not overcook shrimp to keep them tender and juicy.
Add mushrooms, tomatoes, or lemon juice for variation.
Reheat leftovers gently to avoid rubbery shrimp and sauce separation.
