Description
This Creamy Tuscan Shrimp & Spinach Pasta Bake combines tender shrimp, fresh spinach, and cheesy pasta in a rich, creamy sauce, baked until golden and bubbly. Perfect for busy weeknights or a comforting weekend dinner, it’s a family-friendly recipe that’s ready in just 30 minutes.
Ingredients
Pasta
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8 oz pasta (penne or rigatoni)
Seafood
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1 lb shrimp, peeled and deveined
Vegetables
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2 cups fresh spinach
Dairy
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
Pantry Staples
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1 tablespoon olive oil
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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Salt and pepper, to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
Step 2: Sauté the Shrimp
In a skillet, heat olive oil over medium heat. Add shrimp, season with salt, pepper, and Italian seasoning, and cook for 2–3 minutes on each side until pink and opaque. Remove from skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, add a little olive oil if needed. Sauté minced garlic for about 30 seconds. Pour in heavy cream, bring to a simmer, and stir in Parmesan cheese until the sauce thickens slightly.
Step 4: Wilt the Spinach
Add the fresh spinach to the sauce, stirring until wilted, about 1–2 minutes.
Step 5: Mix Everything Together
In a large bowl, combine the cooked pasta, shrimp, and creamy spinach sauce. Toss gently to coat.
Step 6: Assemble and Bake
Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese. Bake at 375°F for 15–20 minutes until bubbly and golden.
Notes
Undercook the pastAa slightly as it will finish cooking in the oven.
Fresh shrimp delivers the best flavor and texture.
For extra flavor, sprinkle red pepper flakes over the shrimp while sautéing.
Fresh spinach is better than frozen to avoid excess moisture in the bake.
If the sauce becomes too thick, add a splash of reserved pasta water.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (about 1/6 of dish)
- Calories: 510
- Sugar: 3g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 12g
- Carbohydrates: 1g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 185mg