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
Scale
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