If you’re searching for a vibrant, creamy, and oh-so-satisfying dinner, look no further than Shrimp Alfredo with Spinach. This classic Italian-American comfort dish is all about luscious Alfredo sauce, sweet shrimp, and leafy spinach tangled with strands of rich pasta. Each bite is a cozy hug for your taste buds, with a pop of green freshness in every forkful. Perfect for weeknight dinners with family or a relaxing evening with friends, Shrimp Alfredo with Spinach is sure to become a favorite at your table.
Ingredients You’ll Need
What sets Shrimp Alfredo with Spinach apart is how a handful of simple ingredients transform into an irresistibly creamy delight. Each item plays a starring role: from the juicy shrimp to the vibrant spinach and the velvety cream sauce, every piece elevates the final dish.
- Fettuccine or pasta of choice: Choose a shape that clings to the creamy sauce, such as fettuccine, linguine, or even penne.
- Large shrimp, peeled and deveined: Fresh or frozen shrimp work beautifully; opt for large shrimp for a satisfying bite.
- Olive oil or butter: Either will give you rich flavor—use olive oil for a slightly lighter touch or butter for even more indulgence.
- Garlic, minced: The aromatic garlic builds depth and layers of savory goodness into the sauce.
- Fresh spinach: Adds a burst of color and freshness that balances the richness of the Alfredo sauce.
- Heavy cream: The key to achieving that silky, luxurious texture in your Alfredo sauce.
- Grated Parmesan cheese: Adds the classic nutty, salty flavor that defines Alfredo sauce.
- Nutmeg (optional): Just a pinch takes the sauce from simple to restaurant-worthy, enhancing all the flavors.
- Salt and pepper: Essential for seasoning each component of the dish to perfection.
- Fresh parsley, chopped (for garnish): A sprinkle of parsley finishes the dish with a bright, herby lift.
How to Make Shrimp Alfredo with Spinach
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil, then cook your fettuccine or preferred pasta according to the package directions until al dente. This means the pasta will be tender but still with a slight firmness when you bite down. When it’s ready, reserve a quarter cup of the starchy cooking water, then drain the pasta and set it aside—it’s your ticket to perfectly silky sauce later!
Step 2: Sauté the Shrimp
In a large skillet, heat your olive oil or butter over medium-high heat. Lightly season the shrimp with salt and pepper before placing them in the pan. Let the shrimp sizzle for about two to three minutes on each side, turning once, until they become beautifully pink and opaque. Set the cooked shrimp aside, keeping all those lovely pan juices for the next step of our Shrimp Alfredo with Spinach journey.
Step 3: Make the Alfredo Sauce
Reduce the heat to medium and add the minced garlic directly into the same skillet. Sauté for just a minute—enough for the kitchen to fill with delicious aroma but not so long that the garlic browns. Pour in the heavy cream and let it come to a gentle simmer. Stir in the grated Parmesan and that optional pinch of nutmeg, whisking until the cheese melts and the sauce is smooth. If it begins to look too thick, add a splash of the reserved pasta water for a creamy yet pourable consistency.
Step 4: Add the Spinach
Now for that burst of green! Add the fresh spinach leaves directly into the sauce. They’ll wilt down spectacularly in just a minute or two, adding freshness and gorgeous color to your Shrimp Alfredo with Spinach. Stir gently to encourage even wilting without crushing the leaves.
Step 5: Combine Shrimp and Pasta
Return the cooked shrimp to the skillet, then add your cooked pasta. With a pair of tongs or a big spoon, toss everything together until the pasta is evenly coated in that silky, garlicky Alfredo sauce and those sweet shrimp and spinach are distributed throughout. This is the moment where Shrimp Alfredo with Spinach truly comes together—creamy, steamy, and inviting.
Step 6: Serve Immediately
Scoop hearty portions of Shrimp Alfredo with Spinach into bowls or onto plates. Garnish generously with freshly chopped parsley, maybe a little extra sprinkle of Parmesan, and get ready to watch it disappear!
How to Serve Shrimp Alfredo with Spinach
Garnishes
The garnish is where you get to add those final chef’s kisses! Freshly chopped parsley brightens up every plate visually and in flavor. If you love a saltier, sharper bite, sprinkle extra Parmesan on top just before serving. Want a little zing? A twist of freshly ground black pepper or a touch of lemon zest adds a restaurant-worthy finish to your Shrimp Alfredo with Spinach.
Side Dishes
Since Shrimp Alfredo with Spinach is already rich and hearty, something light on the side works wonders. Think a crisp green salad dressed with lemon vinaigrette, a basket of warm crusty bread for scooping up extra sauce, or simply steamed asparagus or broccoli for a touch more green.
Creative Ways to Present
If you’re cooking for guests or craving a bit of extra pizzazz, serve your Shrimp Alfredo with Spinach in large pasta bowls, family-style on a platter, or twirl the fettuccine into little nests for an elegant touch. A drizzle of high-quality olive oil, a sprinkle of microgreens, or edible flowers can turn this classic comfort dish into a showstopper for any dinner occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is increasingly rare in our household!), store your Shrimp Alfredo with Spinach in an airtight container in the refrigerator. It’ll stay delicious for up to two days, though try to enjoy it sooner for the freshest flavor and texture.
Freezing
It’s best to avoid freezing Shrimp Alfredo with Spinach, as the creamy sauce can separate and spinach can get watery once thawed. If you absolutely must, freeze just the cooked shrimp and sauce; when reheating, add fresh spinach and cooked pasta for best results.
Reheating
To reheat, place refrigerated portions in a skillet over low heat with a splash of milk or cream to restore creaminess, stirring gently until heated through. The microwave works in a pinch but gentle stovetop reheating keeps the shrimp tender and the sauce smooth.
FAQs
Can I use frozen shrimp for Shrimp Alfredo with Spinach?
Absolutely! Just be sure to thaw the frozen shrimp completely and pat them dry before cooking to avoid excess moisture in the pan. Frozen shrimp are a convenient and tasty option for Shrimp Alfredo with Spinach.
What type of pasta works best?
Fettuccine is the classic choice for Shrimp Alfredo with Spinach, but linguine, spaghetti, or short shapes like penne can work too. Choose your favorite, making sure it’s sturdy enough to hold up to the creamy sauce.
Can I add other vegetables?
Certainly! While spinach brightens this dish, you can add mushrooms, bell peppers, or peas for extra flavor and color. Just cook any additional veggies with the garlic before you add the cream, so they’ll blend seamlessly with the sauce in your Shrimp Alfredo with Spinach.
Is there a lighter alternative to heavy cream?
If you’re looking to lighten things up, try half-and-half or evaporated milk in place of the heavy cream. Just keep in mind, the sauce may be a little less thick, but it will still taste wonderful in your Shrimp Alfredo with Spinach.
Can I make this dish ahead for a dinner party?
It’s best enjoyed freshly made, but you can cook the shrimp and even the pasta a few hours ahead, then quickly reheat and toss everything with the sauce before serving. For the freshest flavors, make the Alfredo sauce just before serving your Shrimp Alfredo with Spinach.
Final Thoughts
There’s just something magical about a steaming bowl of Shrimp Alfredo with Spinach—it always brings a smile and plenty of compliments. If you’ve never made your own Alfredo at home, this recipe will win you over with its simplicity and soul-warming, creamy goodness. Give it a try and see just how quickly it earns a spot in your regular dinner rotation!