Easy Shrimp With Spinach and Alfredo Sauce

Shrimp with Spinach and Alfredo Sauce
Shrimp with Spinach and Alfredo Sauce. Diana Rattray
    15 min
Ratings

This shrimp and spinach dish is unbelievably quick and easy to prepare and cook. For an even faster and more convenient dish, use frozen thawed shrimp* and replace the Alfredo sauce mix and light cream with prepared Alfredo sauce from a jar. See the tips and variations below the recipe.

I used frozen chopped spinach in the dish pictured, and I made it with jumbo shrimp. This was a delicious meal with hot cooked vermicelli, a simple tossed salad, and toasted garlic bread.

What You'll Need

  • 1 bunch of fresh spinach or 10 ounces frozen, thawed and squeezed
  • 2 tablespoons butter
  • 1 1/2 pounds shrimp (med.), peeled, deveined
  • 1 bunch green onions, sliced (with about 2 inches of the green)
  • 2 cloves garlic, minced
  • 1 envelope (approximately 1.2 ounces) dry Alfredo sauce mix
  • 3/4 cup light cream or evaporated milk
  • freshly ground black pepper to taste
  • shredded or grated Parmesan cheese, for garnish

How to Make It

Wash the fresh spinach and trim it. If you are using frozen spinach, cook it as directed on the package. Squeeze as much moisture out of the cooked spinach as possible.

Melt the butter in a large skillet over medium-low heat. Add the shrimp to the skillet along with the fresh spinach (or cooked and squeezed frozen spinach) and green onions. Cook until shrimp is pink, stirring constantly. Add the minced garlic and cook for about 2 minutes longer.

Sprinkle Alfredo sauce mix over the shrimp mixture and then stir to combine. Add the light cream and cook until heated through and thickened. Add freshly ground black pepper to taste.

Garnish the shrimp with fresh shredded or grated Parmesan cheese or pass the Parmesan at the table.

Serve along with hot cooked pasta or boiled rice

*To thaw frozen shrimp quickly, put them in a colander and run cold water over them until thawed. Cook as directed. If you are using frozen cooked shrimp, thaw them and add them just before the dish is done. Heat through and serve with pasta and Parmesan.

Tips and Variations

  • Replace the Alfredo sauce mix and cream with about 1 to 1 1/4 cups of commercially prepared Alfredo sauce mix, the quick homemade version below, or use this rich homemade version.
  • Quick Alfredo Sauce - Melt 3 tablespoons of butter in a saucepan. Add 3 ounces of cream cheese, 1 teaspoon of garlic powder, 1 cup of milk or light cream, and 3 to 4 ounces of Parmesan cheese. Cook, while whisking, until smooth and heated through. Thin with more milk as necessary.
  • For a richer sauce, use part heavy cream with the dry Alfredo sauce mix.
  • Replace the green onions with 1/4 cup of finely chopped shallots for a more delicate onion flavor.

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