Spinach Mushroom Shrimp Shells: A Delicious and Nutritious Recipe

Butter Chicken Skillet: Craving the rich, creamy indulgence of butter chicken but short on time? Imagine sinking your fork into tender, juicy chicken simmered in a luscious tomato-based sauce, infused with aromatic spices, all cooked in one pan for easy cleanup. This isn’t just dinner; it’s a weeknight miracle!

Butter chicken, or “murgh makhani,” as it’s traditionally known, boasts a fascinating history. Originating in Delhi, India, in the mid-20th century, it was born from the ingenious idea of using leftover tandoori chicken marinated in a creamy tomato and butter sauce. This culinary innovation quickly became a global sensation, celebrated for its comforting flavors and velvety texture.

What makes Butter Chicken Skillet so irresistible? It’s the perfect harmony of sweet, savory, and subtly spicy notes that dance on your palate. The creamy sauce, enriched with butter and cream, coats every morsel of chicken, creating a truly decadent experience. Plus, the skillet method streamlines the cooking process, making it an ideal choice for busy individuals who refuse to compromise on flavor. It’s a dish that brings the authentic taste of India to your table with minimal effort, and who doesn’t love that?

this Recipe

Ingredients:

• 1 pound jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 8 ounces cremini mushrooms, sliced
• 10 ounces fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup shredded mozzarella cheese
• Fresh parsley, chopped, for garnish

Preparing the Pasta Shells:

1. Cook the pasta shells according to package directions. Be sure to cook them al dente, as they will continue to cook in the oven. I usually subtract a minute or two from the recommended cooking time.
2. Drain the pasta shells thoroughly. Rinse them with cold water to stop the cooking process and prevent them from sticking together.
3. Set the cooked pasta shells aside. Lightly drizzle them with olive oil to keep them from sticking while you prepare the filling.

Preparing the Shrimp and Mushroom Filling:

1. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate all the shrimp, mushrooms, and spinach.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become rubbery. Remove the shrimp from the skillet and set aside.
3. Add the sliced mushrooms to the same skillet. Cook for 5-7 minutes, or until the mushrooms are softened and have released their moisture. Stir occasionally to ensure even cooking.
4. Add the minced garlic to the skillet with the mushrooms. Cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
5. Add the chopped spinach to the skillet. Cook for 2-3 minutes, or until the spinach has wilted. Stir frequently to ensure even cooking.
6. Pour in the dry white wine and deglaze the skillet. Scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
7. Stir in the heavy cream, Parmesan cheese, Pecorino Romano cheese, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
8. Season the sauce with salt and freshly ground black pepper to taste. Remember that the cheeses are already salty, so start with a small amount of salt and adjust as needed.
9. Return the cooked shrimp to the skillet. Toss to coat the shrimp in the sauce.
10. Remove the skillet from the heat and set aside.

Preparing the Béchamel Sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Gradually whisk in the milk, a little at a time, to prevent lumps from forming. Continue whisking until the sauce is smooth.
4. Bring the sauce to a simmer and cook for 5-7 minutes, stirring constantly, until the sauce has thickened.
5. Remove the saucepan from the heat and stir in the ground nutmeg.
6. Season the béchamel sauce with salt and freshly ground black pepper to taste.

Assembling and Baking the Stuffed Shells:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish.
3. Spoon a generous amount of the shrimp and mushroom filling into each cooked pasta shell. Be sure to pack the filling in tightly.
4. Arrange the stuffed shells in the prepared baking dish. Place them close together, seam-side up.
5. Pour the béchamel sauce evenly over the stuffed shells. Make sure all the shells are covered in sauce.
6. Sprinkle the shredded mozzarella cheese over the top of the shells.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
8. Remove the baking dish from the oven and let it cool for a few minutes before serving.
9. Garnish with fresh parsley and extra grated Parmesan cheese.

Tips for Success:

• Don’t overcook the pasta shells. They should be al dente, as they will continue to cook in the oven.
• Be careful not to overcook the shrimp. Overcooked shrimp will be rubbery.
• Make sure the béchamel sauce is smooth. Whisk constantly while adding the milk to prevent lumps from forming.
• Feel free to customize the filling. You can add other vegetables, such as bell peppers or zucchini, or use different types of cheese.
• For a richer flavor, use whole milk instead of low-fat milk in the béchamel sauce.
• If you don’t have dry white wine, you can substitute chicken broth or vegetable broth.
• The stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
• To prevent the shells from sticking to the baking dish, you can line the dish with parchment paper.
• If the cheese starts to brown too quickly, you can cover the baking dish with aluminum foil.
• Leftover stuffed shells can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Variations:

• Vegetarian: Omit the shrimp and add more mushrooms or other vegetables.
• Spicy: Add more red pepper flakes to the filling.
• Seafood Medley: Add other types of seafood, such as scallops or crabmeat, to the filling.
• Different Cheese: Experiment with different types of cheese, such as Gruyere or Fontina.
• Tomato Sauce: Use a tomato-based sauce instead of béchamel sauce.

Serving Suggestions:

• Serve the spinach mushroom shrimp shells with a side salad and garlic bread.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
• Garnish with fresh basil or oregano instead of parsley.
• Serve as a main course for a special occasion or a weeknight dinner.

Conclusion:

This Spinach Mushroom Shrimp Shells recipe isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! From the earthy depth of the mushrooms to the vibrant freshness of the spinach and the succulent sweetness of the shrimp, all enveloped in a creamy, dreamy sauce, this recipe is a guaranteed crowd-pleaser. It’s quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you taste it, you’ll understand why I’m so excited to share it with you.

But what truly makes this recipe a must-try? It’s the perfect balance of flavors and textures. The jumbo shells provide a delightful canvas for all the delicious ingredients, ensuring every bite is packed with goodness. Plus, it’s incredibly versatile!

Looking for serving suggestions? I love serving this with a simple side salad dressed with a light vinaigrette. The acidity cuts through the richness of the pasta beautifully. A crusty loaf of bread is also a must for soaking up every last drop of that amazing sauce. For a more complete meal, consider adding a grilled chicken breast or a piece of baked salmon alongside.

And speaking of versatility, don’t be afraid to experiment with variations! If you’re not a fan of shrimp, try substituting it with chicken, sausage, or even tofu for a vegetarian option. You could also swap out the spinach for kale or Swiss chard. Want to add a little heat? A pinch of red pepper flakes will do the trick. Feel free to use different types of mushrooms, like shiitake or oyster mushrooms, for a more complex flavor profile. You can even add a sprinkle of Parmesan cheese on top before baking for an extra layer of cheesy goodness.

Another great variation is to use a different type of pasta. While I love the jumbo shells for their ability to hold all the ingredients, you could easily use penne, rigatoni, or even farfalle. Just adjust the cooking time accordingly.

The possibilities are endless! The key is to have fun and make it your own. This recipe is a fantastic base, and I encourage you to get creative and experiment with different flavors and ingredients until you find your perfect combination.

I truly believe that this Spinach Mushroom Shrimp Shells recipe will become a staple in your household. It’s easy to make, incredibly delicious, and endlessly adaptable. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Did you try any variations? What did you think of the flavor combination? Did you serve it with anything special? Please, share your thoughts and photos in the comments below! I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking, and enjoy!