Cheese Shrimp Penne Pasta & Spinach

Step 3: Prepare the Creamy Cheese Sauce

1. In the same skillet, melt butter over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Sprinkle in the flour and whisk continuously for 1–2 minutes to make a roux.
4. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps.
5. Bring the mixture to a gentle simmer.
6. Add mozzarella, Parmesan, red pepper flakes, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
7. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency.

Step 4: Cook the Spinach

1. In a separate small skillet, heat 1 teaspoon olive oil over medium heat.
2. Add the spinach and sauté for 1–2 minutes until wilted.
3. Season lightly with salt and pepper.

Step 5: Combine Everything

1. Add the cooked penne pasta and sautéed spinach to the cheese sauce.
2. Stir gently until the pasta and spinach are fully coated.
3. Add the cooked shrimp on top and gently fold them into the pasta.

Step 6: Serve and Garnish

1. Transfer the creamy shrimp penne pasta and spinach to serving plates.
2. Garnish with chopped parsley and extra Parmesan cheese, if desired.
3. Serve immediately while warm and creamy.

Tips for the Perfect Dish

• Cheese Choice: For a more intense flavor, mix in some Gruyère or Fontina along with mozzarella.
• Add Veggies: Mushrooms, sun-dried tomatoes, or bell peppers can add extra texture and taste.
• Make It Lighter: Swap heavy cream for half-and-half and use reduced-fat cheese.
• Make Ahead: You can cook the shrimp in advance and store separately; add it to the pasta just before serving.

This Cheese Shrimp Penne Pasta & Spinach is rich, comforting, and bursting with flavor. Creamy cheese sauce, tender pasta, fresh spinach, and juicy shrimp combine for a meal that feels gourmet but is easy enough to make any night of the week. Perfect for family dinners, date nights, or even meal prep!

If you want, I can also create a quick 15-minute version of this dish that’s just as creamy but faster to make. Do you want me to do that?