Cooking Tips
Creamy Garlic Parmesan Shrimp & Spinach Pasta Bake
Shrimp and penne baked in a creamy garlic Parmesan sauce with spinach, under a golden mozzarella top.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is a seafood pasta bake that earns its place at a special dinner: shrimp folded into penne with wilted spinach and a garlic Parmesan cream sauce, topped with mozzarella and baked until the top bubbles and browns. The spinach keeps it from feeling too rich, and the baked top adds the crunch every pasta bake needs.
Ingredients
500 g large shrimp, peeled and deveined
350 g penne pasta
3 cups fresh baby spinach
2 tbsp olive oil
3 tbsp unsalted butter
5 garlic cloves, minced
1½ cups heavy cream
½ cup milk
½ cup chicken or vegetable broth
1 cup freshly grated Parmesan cheese
1½ cups shredded mozzarella cheese
½ cup cream cheese, softened
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dried oregano
½ tsp freshly ground black pepper
¾ tsp salt
¼ tsp red chili flakes (optional)
2 tbsp fresh parsley, chopped
Method
Heat the oven to 190°C (375°F). Cook the penne in salted water until just shy of al dente, then drain.
Heat the olive oil in a large oven-safe pan over medium-high heat. Sear the shrimp for 1–2 minutes per side until just opaque and pink, then remove and set aside.
Melt the butter in the same pan, cook the garlic for 30 seconds, then pour in the cream, milk and broth. Simmer gently for 3–4 minutes.
Stir in the Parmesan and cream cheese until smooth, then the Italian seasoning, garlic powder, onion powder, smoked paprika, oregano, pepper, salt and chili flakes.
Wilt the spinach into the sauce a handful at a time, then fold in the penne and shrimp.
Top with the mozzarella and bake for 15–20 minutes until golden and bubbling. Rest for 5 minutes, scatter with parsley and serve.
Cooking Tips
Sear the shrimp only briefly — they finish in the oven, and overcooked shrimp turn rubbery.
Undercook the pasta slightly so it does not go soft during the bake.
Let the bake rest before serving so the sauce thickens and the slices hold together.
Frequently asked questions
How is this different from the creamy garlic parmesan penne pasta article?
That one is a stovetop penne in Parmesan cream; this one adds shrimp and spinach and finishes baked under a mozzarella top.
Can I use frozen shrimp?
Yes — thaw fully and pat very dry first, or the extra water thins the sauce.