If you’re looking for a seriously satisfying one-pan meal that tastes like something you’d order at a high-end bistro—minus the fuss—let me introduce you to the Creamy Spinach Mushroom Shrimp Skillet. Imagine juicy shrimp nestled in a luscious garlic cream sauce with earthy mushrooms and tender spinach, all soaking up those rich flavors. This dish guarantees elegance on your table in under 30 minutes, making it the perfect choice for both “treat yourself” weeknights and effortless entertaining.
Ingredients You’ll Need
This Creamy Spinach Mushroom Shrimp Skillet proves you don’t need a laundry list of ingredients to create something truly special. Each item serves a purpose, building layers of flavor, color, and creaminess that make every bite memorable.
- Shrimp: Fresh or thawed shrimp bring a juicy, sweet touch and plenty of protein to this quick-cooking skillet.
- Olive oil: A good drizzle gives your shrimp and mushrooms that irresistible golden sear and silky texture.
- Cremini or button mushrooms: Sliced mushrooms add earthiness, savory depth, and a lovely umami punch.
- Garlic: Just two cloves, but they infuse the whole skillet with that comforting, aromatic flavor.
- Fresh spinach: Four cups may look like a lot, but spinach wilts beautifully, adding bright color and a gentle green flavor.
- Heavy cream (or coconut cream): The secret to that signature velvety sauce—use coconut cream if you’re keeping things dairy-free!
- Low-sodium chicken or vegetable broth: A splash of broth thins the sauce just right, while building more savory flavor.
- Grated Parmesan cheese (optional): For those who love a salty, cheesy finish—Parmesan melts effortlessly into the sauce.
- Paprika: This spice adds a warm color and subtle smokiness that makes a world of difference.
- Salt and pepper: Essential for bringing out every ingredient’s flavor—taste as you go!
How to Make Creamy Spinach Mushroom Shrimp Skillet
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp with paprika, salt, and pepper. This simple seasoning works wonders—it gives them flavor right away and the paprika’s hint of smokiness really shines through in the final dish.
Step 2: Sear the Shrimp
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your seasoned shrimp in a single layer. Cook for about two minutes per side—just until pink and opaque. Take them out promptly so they don’t overcook, and set them aside on a clean plate.
Step 3: Sauté the Mushrooms
In that same skillet (no need to wash it—those little browned bits are flavor gold!), add the rest of the olive oil. Toss in your sliced mushrooms and sauté for 4 to 5 minutes, stirring now and then, until they’re gorgeously golden brown and have released their moisture.
Step 4: Add Garlic
Sprinkle the minced garlic over the mushrooms and stir for about a minute. You’ll smell it become deeply fragrant, which signals it’s time for the next step. Be careful not to burn the garlic—just let it mellow and perfume everything in the pan.
Step 5: Make the Creamy Sauce
Pour in the chicken (or vegetable) broth and heavy cream, scraping up any flavorful bits stuck to the skillet. Stir gently to blend everything together, letting the sauce bubble for a minute or two so it gets slightly thickened—a delicious base for your Creamy Spinach Mushroom Shrimp Skillet.
Step 6: Wilt the Spinach
Add all that fresh spinach right into the skillet. It will seem like a lot at first, but use your spoon to gently turn the leaves, and in about two minutes, it’ll reduce and become silky soft. Now that green goodness is woven right into your creamy sauce.
Step 7: Finish and Serve
Time to bring back the shrimp! Add them to the skillet and toss in the sauce until evenly coated and just warmed through. If you like, sprinkle grated Parmesan over the top and stir until melted. Give everything a taste, adjusting salt and pepper as needed, and get ready to serve this Creamy Spinach Mushroom Shrimp Skillet straight from the pan.
How to Serve Creamy Spinach Mushroom Shrimp Skillet
Garnishes
To really make your Creamy Spinach Mushroom Shrimp Skillet dinner pop, try finishing it with a sprinkle of extra Parmesan, a crack of black pepper, or a handful of chopped parsley or chives. These lively touches add bright color and a fresh layer of flavor right at the table.
Side Dishes
This skillet is dreamily saucy, so it pairs perfectly with crusty bread, garlic knots, or warm rice to soak up every drop. For a lighter touch, serve it over steamed cauliflower rice or a simple green salad tossed with lemon and olive oil.
Creative Ways to Present
For a bistro-inspired vibe, spoon the Creamy Spinach Mushroom Shrimp Skillet onto individual plates atop a bed of pasta, quinoa, or creamy polenta. Or, ladle it into shallow bowls for a cozy, one-bowl supper that invites everyone to dig in and savor the dish family-style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply transfer any remaining Creamy Spinach Mushroom Shrimp Skillet to an airtight container. Store it in the refrigerator for up to three days. The flavors deepen beautifully overnight, making for an even tastier lunch the next day!
Freezing
While you can freeze this dish if needed, the creamy sauce may separate or change texture when thawed. If you do freeze, portion into airtight, freezer-safe containers. For best results, freeze without the spinach and add fresh when reheating.
Reheating
To reheat, gently warm the Creamy Spininach Mushroom Shrimp Skillet in a skillet over low to medium heat, stirring often. Add a splash of cream or broth to refresh the sauce if it’s thickened in the fridge. Avoid microwaving, as the shrimp can quickly become rubbery—stovetop is your best bet for keeping everything luscious!
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw your shrimp thoroughly and pat them dry before seasoning and searing. This helps them cook evenly and get that perfect texture in the Creamy Spinach Mushroom Shrimp Skillet.
Is there a non-dairy option?
You can easily swap the heavy cream with coconut cream for a dairy-free version. You’ll get the same luxurious texture and a subtle, lovely twist in flavor that pairs beautifully with shrimp and veggies.
What other veggies can I add?
Feel free to toss in diced bell pepper, zucchini, or even a handful of cherry tomatoes for added color and dimension. Just sauté them along with the mushrooms until tender and continue with the recipe as written.
Can I make Creamy Spinach Mushroom Shrimp Skillet ahead for a party?
Yes! You can make the sauce and veggies up to a day ahead. When you’re ready to serve, quickly reheat the base, add freshly cooked shrimp, and finish as directed. This keeps the shrimp tender and juicy for your guests.
Will this recipe work with other proteins?
You bet! While shrimp is the star, this skillet welcomes scallops, chunks of white fish, or even diced chicken breast. Adjust the cooking times as needed so your protein stays moist and flavorful.
Final Thoughts
This Creamy Spinach Mushroom Shrimp Skillet is the kind of dish that feels indulgent yet is a breeze to make on any busy night. I hope you give it a try soon and discover just how easy it is to bring delicious, restaurant-quality comfort to your own kitchen—one skillet at a time!
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Creamy Spinach Mushroom Shrimp Skillet Recipe
- Total Time: 28 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Creamy Spinach Mushroom Shrimp Skillet features juicy shrimp, earthy mushrooms, and tender spinach all simmered in a luxurious garlic cream sauce. It’s an elegant, one-pan meal that’s quick enough for a weeknight and impressive enough for entertaining, all ready in under 30 minutes.
Ingredients
Shrimp
- 1 lb (450 g) shrimp, peeled and deveined
- ½ teaspoon paprika
- Salt and pepper, to taste
Vegetables
- 8 oz (225 g) cremini or button mushrooms, sliced
- 4 cups fresh spinach
- 2 cloves garlic, minced
Sauce
- 2 tablespoons olive oil, divided
- ½ cup heavy cream (or coconut cream for dairy‑free)
- ½ cup low‑sodium chicken or vegetable broth
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with paprika, salt, and pepper until evenly coated. This infuses the shrimp with flavor right from the start.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque. Transfer the cooked shrimp to a plate and set aside.
- Sauté the mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they’re golden brown and their moisture has evaporated.
- Add garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn the garlic.
- Create the sauce: Pour in the chicken or vegetable broth and heavy cream, stirring well to deglaze the pan and incorporate any flavorful bits stuck to the bottom. Let the mixture come to a gentle simmer.
- Add spinach: Stir in the fresh spinach and cook for about 2 minutes, or until wilted and well combined with the sauce.
- Return shrimp & finish: Return the seared shrimp to the skillet. Gently toss everything together, coating the shrimp and vegetables in the creamy sauce. If using, sprinkle Parmesan cheese over the top and stir until melted and blended in.
- Season & serve: Taste and adjust seasoning with more salt and pepper, if needed. Serve immediately for the best flavor and texture.
Notes
- For a dairy-free version, use coconut cream and omit the Parmesan.
- Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce.
- Swap shrimp for chicken or tofu for a different protein.
- For extra color, add a handful of cherry tomatoes or bell peppers with the mushrooms.
- Leftovers keep in the fridge for up to 2 days; gently reheat to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 180mg