If you’re craving a restaurant-worthy pasta dinner you can whip up at home, this Shrimp Alfredo with Spinach is about to become your new weeknight hero. Tender shrimp and ribbons of pasta are enveloped in a luxurious Alfredo sauce, with fresh spinach tucked in for color and a hint of earthiness. Everything comes together quickly in a single pan for a meal that’s just as fitting for a cozy family night as it is for impressing friends. If you love classic comfort food with a fresh twist, this is one pasta dish that will have you coming back for seconds.
Ingredients You’ll Need
The beauty of Shrimp Alfredo with Spinach lies in its straightforward, high-quality ingredients. Each one adds something special — from richness to freshness — ensuring your final dish is full of flavor, balanced textures, and eye-catching color.
- Shrimp: Using large, peeled, and deveined shrimp means minimal prep with maximum, juicy flavor in every bite.
- Pasta: Fettuccine or linguine are classic choices that hold onto the creamy sauce perfectly.
- Butter: Creates a rich base for the Alfredo sauce and brings out the sweetness of the garlic.
- Garlic: Infuses the sauce with aromatic flavor that pairs beautifully with both shrimp and spinach.
- Heavy Cream: The key to that silky, dreamy Alfredo texture — don’t skimp here!
- Parmesan Cheese: Freshly grated Parmesan melts seamlessly into the sauce, adding sharpness and body.
- Spinach: Fresh leaves provide brightness, color, and a boost of nutrition.
- Italian Seasoning: A simple way to add depth and classic herbal notes.
- Salt and Black Pepper: Essential seasonings that tie everything together — adjust to taste!
- Olive Oil: Helps sear the shrimp to golden perfection while adding subtle flavor.
- Optional: Extra Parmesan and Chopped Parsley: For that final touch of flavor and a pop of color when serving.
How to Make Shrimp Alfredo with Spinach
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil — the salt helps to season the pasta from the inside out. Drop in your fettuccine or linguine and cook until just al dente, so it still has a bit of bite. Before draining, remember to scoop out about half a cup of the starchy pasta water; you might need it later to loosen up the sauce. Once the pasta is cooked, set it aside so it’s ready when you need it.
Step 2: Cook the Shrimp
While the pasta is boiling, heat olive oil in a large skillet over medium heat. Once hot, add the shrimp, seasoning them with a pinch of salt, black pepper, and your Italian seasoning. Sauté the shrimp for about 2–3 minutes per side, just until they turn pink and opaque—be careful not to overcook them. Remove the shrimp from the pan and set them aside while you make your sauce so they stay tender and juicy.
Step 3: Make the Alfredo Sauce
Using the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and let it sizzle for about 30 seconds, just until fragrant but not browned—this builds the flavor foundation for your sauce. Pour in the heavy cream and bring everything to a gentle simmer. Gradually stir in the Parmesan cheese until the sauce is smooth, creamy, and irresistible. Don’t forget to taste and adjust the salt and pepper!
Step 4: Add Spinach and Shrimp
Next, stir in the fresh spinach leaves and cook for a minute or two, just until they wilt into the sauce. Return your cooked shrimp to the pan, tossing everything together so the shrimp are coated in all that creamy goodness. Add the cooked pasta and gently mix until each noodle is cloaked in Alfredo. If the sauce is too thick, a splash or two of your reserved pasta water brings it right to the perfect consistency.
Step 5: Serve
To finish, plate generous twirls of pasta, then pile on extra shrimp and spoon over any remaining sauce. Shower the top with extra Parmesan and chopped parsley for a hint of freshness. Shrimp Alfredo with Spinach was made to be enjoyed piping hot, so serve up right away for the ultimate comfort.
How to Serve Shrimp Alfredo with Spinach
Garnishes
A generous sprinkle of freshly grated Parmesan takes this dish from great to unforgettable, while a smattering of chopped parsley brightens every plate with freshness. If you want a little zing, a twist of black pepper or a squeeze of lemon can add a subtle spark. Don’t be shy — garnish with style and make it your own.
Side Dishes
Shrimp Alfredo with Spinach is filling on its own, but it pairs beautifully with a few simple sides. Garlic bread or a crusty baguette are perfect for sopping up every last bit of that dreamy sauce. A crisp green salad with a lemony vinaigrette adds a refreshing contrast and balances out the richness of the main dish.
Creative Ways to Present
If you’re hosting, try swirling the pasta into individual nests on each plate, placing the shrimp and spinach right on top for a restaurant-inspired presentation. For family-style dinners, bring the skillet straight to the table and let everyone serve themselves—the colorful spinach and shimmering sauce make this dish a gorgeous centerpiece. You can even serve Shrimp Alfredo with Spinach in hollowed-out bread bowls for a fun, cozy touch.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp Alfredo with Spinach keeps well in an airtight container in the refrigerator for up to two days. For the best texture, try to store the pasta, shrimp, and sauce together since they’ll continue to absorb flavor while resting. If possible, add a splash of milk or cream before storing to help keep everything creamy.
Freezing
While you technically can freeze Shrimp Alfredo with Spinach, the creamy sauce may separate once thawed, and the shrimp can get a bit rubbery. If you do freeze it, wrap it tightly and use within one month. When reheating, try to gently warm on the stovetop and add extra cream or milk to bring the sauce back together.
Reheating
For best results, reheat your leftovers gently on the stove over low heat with a splash of cream or milk. This helps keep the Alfredo sauce smooth and the shrimp tender. If you’re short on time, the microwave works too—cover and heat in short bursts, stirring in between to prevent overcooking.
FAQs
Can I use frozen shrimp for Shrimp Alfredo with Spinach?
Absolutely! Just make sure you thaw and pat the shrimp dry before cooking. This helps them sear nicely and prevents excess water from weakening the Alfredo sauce.
What’s the best pasta to use for this dish?
Fettuccine and linguine are classic choices because they’re wide enough to catch and hold the creamy sauce, but you can use spaghetti or even penne in a pinch. Choose your favorite shape and enjoy!
Can I substitute half-and-half for the heavy cream?
You can, but your Alfredo sauce will be a bit lighter and slightly less rich. If you do use half-and-half, consider adding an extra handful of Parmesan to thicken the sauce.
Is it possible to add more veggies to this dish?
Definitely! Sautéed mushrooms, sun-dried tomatoes, or steamed broccoli mix well into Shrimp Alfredo with Spinach, making the meal even more colorful and hearty.
How do I avoid overcooking the shrimp?
Shrimp cook very quickly—2 to 3 minutes per side is usually enough. Pull them from the heat once they turn pink and opaque. If they stay in the hot sauce too long, they can get tough, so add them back at the end just to heat through.
Final Thoughts
If you’re looking for a dish that combines elegance, comfort, and bold flavors, Shrimp Alfredo with Spinach is a must-try. It’s easy enough for busy nights yet special enough to serve when you want to impress. Give it a go — your taste buds will thank you!
