A delicious and creamy casserole featuring shrimp and spinach, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 ½ pounds large shrimp, peeled and deveined
5 cups fresh baby spinach
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 small yellow onion, finely chopped
½ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon Italian seasoning
4 ounces cream cheese, softened
1 cup heavy cream
½ cup sour cream
¾ cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
1 teaspoon lemon juice
¼ teaspoon red pepper flakes, optional
¼ cup breadcrumbs (optional)
1 tablespoon melted butter (optional)
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
Pat the shrimp dry with paper towels. Season with paprika, salt, black pepper, and Italian seasoning. Set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the fresh spinach to the skillet in batches, stirring until wilted. This should take about 2–3 minutes. If the spinach releases excess liquid, allow the liquid to evaporate or drain it before proceeding. Transfer the spinach mixture to a plate.
Reduce the heat to low. Add the cream cheese to the same skillet and stir until softened. Gradually whisk in the heavy cream and sour cream until smooth. Stir in ½ cup Parmesan, ½ cup mozzarella, and the lemon juice. Add red pepper flakes if desired. Cook gently for 2–3 minutes until the sauce begins to thicken. Avoid boiling rapidly.
Return the spinach mixture to the skillet and stir until evenly coated with the creamy sauce. Add the seasoned shrimp and gently toss to combine. Transfer everything to the prepared baking dish.
Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the casserole. For a crunchy topping, combine the breadcrumbs with melted butter and sprinkle over the cheese.
Bake uncovered for 15–20 minutes, or until the sauce is bubbling and the shrimp are opaque and cooked through. Shrimp should reach 145°F for food safety. If desired, broil for 1–2 minutes at the end to lightly brown the cheese, watching closely to prevent burning.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
Ensure shrimp are fully cooked to an internal temperature of 145°F.
Feel free to adjust the seasoning according to your taste.
This dish can be made ahead of time and baked just before serving.