Creamy Spinach Mushroom Shrimp Shells Plump shrimp, tender shell pasta, earthy mushrooms, and wilted spinach come together in a rich, garlicky cream sauce that’s as comforting as it is crave-worthy. This one-skillet dinner is fast, fresh, and totally satisfying! Ingredients: 12 oz shell pasta 1 lb large shrimp, peeled and deveined Salt & pepper to taste 1 tbsp olive oil 2 tbsp butter 4 cloves garlic, minced 1 cup mushrooms, sliced 3 cups baby spinach 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lemon (optional) Chopped parsley (for garnish) Instructions: Cook shell pasta in salted water according to package directions. Drain and set aside. Season shrimp with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside. Reduce heat to medium. Add butter to the skillet, then garlic and mushrooms. Sauté for 3–4 minutes until mushrooms are tender and lightly browned. Add spinach and cook until wilted, about 2 minutes. Pour in heavy cream and chicken broth. Simmer for 4–5 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Return shrimp and pasta to the skillet. Toss gently to coat everything in the creamy sauce. Add a squeeze of lemon juice if desired, and garnish with parsley before serving. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Serves: 4