Creamy Lemon Spinach Shrimp

Creamy Lemon Spinach Shrimp is a quick skillet dinner with tender shrimp, wilted spinach, garlic, and a light Parmesan cream sauce. It takes about 20 minutes from start to finish, and the lemon keeps the sauce bright instead of heavy.

Why Make This Recipe

This is one of those easy shrimp recipes that works when you need dinner on the table without much planning. Shrimp cook quickly, the sauce uses everyday ingredients, and everything comes together in one wide skillet.

The sauce is creamy, but it isn’t thick or fussy. Garlic, lemon juice, and Parmesan give it plenty of character, while a handful of spinach adds color and makes the dish feel complete. I like serving it over rice, but pasta or toasted bread works just as well.

Use raw shrimp for the best texture. Frozen shrimp are fine, too, as long as they’re thawed and patted dry first. The FDA’s seafood safety guidance is a useful reference when you’re buying or storing shrimp.

How to Make Creamy Lemon Spinach Shrimp

Ingredients:

• 1 pound large raw shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1/2 cup low-sodium chicken broth or seafood stock
• 1/2 cup heavy cream
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 3 cups baby spinach
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Directions:

Prep time: 8 minutes. Cook time: 12 minutes. Servings: 4.

1. Pat the shrimp dry with paper towels. Toss them with the salt, black pepper, and smoked paprika. Dry shrimp sear better, so don’t skip this small step.
2. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2 minutes on the first side, then 1 minute on the second side. They should be pink around the edges and just turning opaque in the center.
3. Transfer the shrimp to a plate. They will finish cooking in the sauce, and removing them now keeps them from becoming rubbery.
4. Reduce the heat to medium and add the butter. Once it melts, stir in the garlic and cook for 30 seconds, just until it smells fragrant. Don’t let it turn dark brown.
5. Pour in the broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, or until the liquid has reduced slightly.
6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2 minutes. Keep the heat moderate, since a hard boil can make the cream look grainy.
7. Take the skillet off the heat and stir in the Parmesan and lemon juice. Add the spinach a handful at a time, stirring until it wilts, which should take about 1 minute.
8. Return the shrimp and any juices on the plate to the skillet. Spoon the sauce over them and let everything sit for 1 to 2 minutes, until the shrimp are fully opaque and the sauce coats the back of a spoon.
9. Scatter the parsley over the top and serve with lemon wedges.

How to Serve Creamy Lemon Spinach Shrimp

Warm rice is my first choice because it catches the lemon cream sauce. About 3 cups of cooked rice will serve four people with this recipe. Long-grain white rice, jasmine rice, or brown rice all work.

For a pasta dinner, use 8 ounces of cooked linguine or angel hair. Toss the pasta with a splash of its cooking water before adding the shrimp and sauce. That little bit of starchy water helps the sauce spread evenly instead of sitting in one thick pool.

Crusty bread is the easiest option. Add a simple green salad or steamed asparagus on the side. For another quick seafood dinner, try these lemon garlic shrimp rice skillet bowls or the bright honey lime salmon rice plates.

How to Store Creamy Lemon Spinach Shrimp

Cool the shrimp and sauce promptly, then place them in a shallow airtight container. Refrigerate for up to 2 days. The USDA leftovers guide recommends refrigerating cooked food within 2 hours, or within 1 hour when the room is above 90°F.

Reheat the shrimp gently in a covered skillet over low heat with a tablespoon of broth or water. Stop as soon as the sauce is hot. Repeated heating or a high temperature will make the shrimp firm and the cream sauce more likely to separate. I don’t recommend freezing this finished dish because the spinach and cream can change texture after thawing.

Tips to Make Creamy Lemon Spinach Shrimp

• Thaw frozen shrimp in the refrigerator overnight, or place the sealed shrimp in cold water for 20 to 30 minutes. Drain and pat them dry before seasoning.
• Choose large shrimp, labeled 21 to 25 per pound. Smaller shrimp cook so quickly that they can turn tough before the sauce is ready.
• Don’t crowd the skillet. Cook in two batches if your shrimp can’t sit in one layer with a little space between them.
• Use finely grated Parmesan so it melts into the sauce. Coarse shreds can stay stringy.
• Add the lemon juice off the heat. This keeps the cream sauce smoother and gives the lemon a fresher taste.
• Watch the shrimp, not just the clock. They are ready when the centers are opaque and the shrimp curl into a loose C shape. A tight O shape usually means they’ve cooked too long.
• For a thicker sauce, simmer the cream for another minute before adding the cheese. Don’t add extra Parmesan too quickly, because the sauce will continue to thicken as it cools.

Variation

Make a tomato version by adding 1/2 cup halved cherry tomatoes with the garlic. Cook them for 2 minutes until their skins begin to soften, then continue with the broth and cream. For a little heat, add 1/4 teaspoon crushed red pepper with the garlic. You can also replace half of the spinach with chopped kale, but give kale 2 to 3 extra minutes to soften.

Creamy Lemon Spinach Shrimp

Creamy Lemon Spinach Shrimp is a quick skillet dinner with tender shrimp, wilted spinach, garlic, and a light Parmesan cream sauce. It takes about 20 minutes from start to finish, and the lemon keeps the sauce bright instead of heavy.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 1 pound large raw shrimp peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic finely minced
• 1/2 cup low-sodium chicken broth or seafood stock
• 1/2 cup heavy cream
• 1/3 cup Parmesan cheese finely grated
• 1 tablespoon fresh lemon juice
• 3 cups baby spinach
• 2 tablespoons fresh parsley chopped
• lemon wedges for serving

Method

 

1. Pat the shrimp dry with paper towels. Toss them with the salt, black pepper, and smoked paprika. Dry shrimp sear better, so don't skip this small step.
2. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2 minutes on the first side, then 1 minute on the second side. They should be pink around the edges and just turning opaque in the center.
3. Transfer the shrimp to a plate. They will finish cooking in the sauce, and removing them now keeps them from becoming rubbery.
4. Reduce the heat to medium and add the butter. Once it melts, stir in the garlic and cook for 30 seconds, just until it smells fragrant. Don't let it turn dark brown.
5. Pour in the broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, or until the liquid has reduced slightly.
6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2 minutes. Keep the heat moderate, since a hard boil can make the cream look grainy.
7. Take the skillet off the heat and stir in the Parmesan and lemon juice. Add the spinach a handful at a time, stirring until it wilts, which should take about 1 minute.
8. Return the shrimp and any juices on the plate to the skillet. Spoon the sauce over them and let everything sit for 1 to 2 minutes, until the shrimp are fully opaque and the sauce coats the back of a spoon.
9. Scatter the parsley over the top and serve with lemon wedges.

Notes

Use raw shrimp for the best texture, and thaw and pat frozen shrimp dry before seasoning. Use finely grated Parmesan and add the lemon juice off the heat to keep the sauce smooth. Serve over warm rice, cooked linguine or angel hair, or with crusty bread. Refrigerate leftovers for up to 2 days and reheat gently over low heat.

FAQs

Can I use precooked shrimp?

Yes, but add them near the end. Prepare the sauce and wilt the spinach first, then stir in the precooked shrimp for 1 to 2 minutes, just until warmed through. Cooking them from the beginning will make them chewy.

How do I know when shrimp are done?

Raw shrimp should be opaque in the center and pink on the outside. They should curl gently, not tightly. For extra certainty, the FDA advises cooking seafood thoroughly, and an instant-read thermometer should reach 145°F in the thickest part.

Can I make this without heavy cream?

Use half-and-half for a lighter sauce, though it will be thinner. You can also use evaporated milk. Avoid bringing either substitute to a rolling boil, and stir the Parmesan in off the heat so the sauce stays smooth.

Conclusion

This creamy lemon spinach shrimp comes together with a short ingredient list, one skillet, and very little waiting. Keep the shrimp just barely cooked, add the lemon at the end, and you’ll have a smooth sauce ready for rice, pasta, or bread.