Cheese Shrimp Penne Pasta & Spinach

This cheese shrimp penne pasta with spinach is creamy, cozy, and packed with flavor in every bite. Tender penne is tossed with juicy shrimp, garlicky sautéed spinach, and a super simple homemade mozzarella cream sauce. It feels like something you’d order at a restaurant, but it’s easy enough to make on a busy weeknight. The spinach blends right into the cheesy sauce, so even picky eaters tend to dig in without complaint. Serve it straight from the pan with a little garnish on top, and you’ve got a comforting seafood pasta that everyone will want seconds of.

Ingredients

• 1 box penne pasta, cooked as directed
• 1 pound peeled shrimp, tails removed
• 3 cups chopped fresh spinach
• 1 Tbsp minced garlic
• 2 Tbsp butter
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 3 tsp olive oil

Directions

1. Cook the penne pasta according to package directions, drain, and set aside.
2. In a large sauté pan, drizzle in the olive oil and add the chopped spinach and minced garlic.
3. Cook over medium heat, stirring often, until the spinach is tender and wilted.
4. Add the cooked shrimp to the spinach and toss to combine, heating through.
5. Add the cooked pasta to the shrimp and spinach mixture, tossing again to combine evenly.
6. In a small saucepan, add the heavy cream and bring just to a gentle boil over medium heat.
7. Add the shredded mozzarella to the hot cream and stir until all of the cheese is melted and the sauce is smooth.
8. Pour the cheese sauce over the pasta mixture in the sauté pan and toss until everything is well coated.
9. Taste and adjust seasoning if desired, then garnish as you like (extra cheese, parsley, or black pepper) and enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4

Tips

For the best texture, cook the penne just to al dente so it holds up well once mixed with the hot sauce, and be sure the mozzarella is fully melted into the cream before pouring it over the pasta.

If the sauce seems a little thick after tossing, you can loosen it with a splash of reserved pasta water or a bit more cream; leftovers can be stored in the fridge for up to 3 days and gently reheated with a little extra cream or milk.

FAQ

Can I use frozen shrimp?
Yes, just thaw them completely, pat dry, and cook before adding to the spinach, or use pre-cooked shrimp and simply heat them through.

Can I substitute a different pasta shape?
Absolutely—fusilli, rigatoni, or farfalle all work great with this creamy sauce and shrimp.

Can I use a different cheese instead of mozzarella?
You can swap in an Italian blend or add a bit of Parmesan for extra flavor, but keep some mozzarella for that smooth, melty texture.

Do I have to use heavy cream?
Heavy cream gives the richest sauce, but you can use half-and-half; just know it may be a bit thinner and less creamy.

Can I add more veggies?
Yes, you can toss in cooked mushrooms, cherry tomatoes, or peas along with the spinach and shrimp for extra color and flavor.