Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

12 oz fettuccine (or linguine)
1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter, divided
1 tbsp olive oil
6 cloves garlic, minced, divided
4 cups baby spinach (about 4 oz)
1 1/2 cups heavy cream
2 oz cream cheese, softened
1 cup freshly shredded mozzarella cheese
1/2 cup finely grated parmesan, plus extra for dusting
1 1/2 tsp kosher salt, divided (plus more for pasta water)
3/4 tsp black pepper, divided
Pinch red pepper flakes and nutmeg (optional)
2 tbsp chopped fresh parsley; lemon wedges (optional)

Do This

1. Boil a large pot of salted water and cook fettuccine until al dente. Reserve 1 cup pasta water; drain.
2. Pat shrimp dry, season with salt, pepper, and red pepper flakes.
3. In a large skillet, heat olive oil and 1 tbsp butter over medium-high. Sauté 3 cloves garlic, then cook shrimp 2–3 minutes per side until pink. Transfer shrimp to a plate.
4. In the same skillet, lower heat to medium. Add 2 tbsp butter and remaining 3 cloves garlic. Stir in heavy cream and cream cheese; simmer 3–4 minutes until smooth.
5. Whisk in mozzarella and 1/4 cup parmesan, salt, pepper, and nutmeg. Thin with splashes of pasta water until velvety.
6. Add drained pasta and spinach to the sauce; toss until spinach wilts. Fold in shrimp and any juices.
7. Serve immediately, topped with extra parmesan, parsley, black pepper, and a squeeze of lemon.

Why You’ll Love This Recipe

Creamy, garlicky Alfredo that is rich but perfectly balanced by fresh spinach and bright lemon.
Juicy shrimp cook in minutes, turning this into a weeknight-friendly showstopper.
Mozzarella gives the sauce extra stretch and silkiness, while parmesan adds a savory finish.
Made in one main pan plus a pot of pasta, so cleanup stays easy.

Grocery List

Produce: Garlic, baby spinach, fresh parsley, lemon (optional)
Dairy: Unsalted butter, heavy cream, cream cheese, mozzarella cheese, parmesan cheese
Pantry: Fettuccine (or other long pasta), raw large shrimp, olive oil, kosher salt, black pepper, red pepper flakes, ground nutmeg (optional)

Full Ingredients

Pasta

12 oz fettuccine (or linguine or spaghetti)
Kosher salt, for the pasta water

Garlic Shrimp & Spinach

1 lb large raw shrimp, peeled and deveined (tails on or off, your choice)
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for gentle heat)
4 cups loosely packed baby spinach (about 4 oz)

Mozzarella Alfredo Sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
2 oz cream cheese, softened and cut into small cubes
1 cup freshly shredded low-moisture mozzarella cheese
1/4 cup finely grated parmesan cheese
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
Pinch ground nutmeg (optional, but lovely)

Finishing & Garnish

1/4 cup finely grated parmesan cheese, for dusting on top
2 tbsp chopped fresh flat-leaf parsley
Lemon wedges, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep everything before you start cooking

Begin by gathering and measuring all of your ingredients. Mince the 6 cloves of garlic, keeping 3 cloves set aside for the shrimp and 3 for the sauce. Pat the shrimp very dry with paper towels so they sear nicely instead of steaming. Season the shrimp with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the red pepper flakes if using; toss to coat and set aside.

Shred the mozzarella and grate the parmesan if you have not already. Cut the cream cheese into small cubes so it melts quickly. Rinse and dry the baby spinach and chop the parsley. Having everything ready makes the cooking process fast and stress-free.

Step 2: Cook the pasta until just al dente

Bring a large pot of well-salted water to a rolling boil (it should taste pleasantly salty, like the sea). Add the 12 oz of fettuccine and cook according to package directions until just al dente, usually about 9–11 minutes. Stir occasionally to keep the strands from sticking.

Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside; this will help loosen and silk up the sauce later. Drain the pasta but do not rinse it. Leave it in the colander while you prepare the shrimp and sauce.

Step 3: Sear the garlicky shrimp

In a large, wide skillet (a 12-inch pan works well), heat the olive oil and 1 tablespoon butter over medium-high heat. When the butter is melted and foamy, add the 3 cloves of minced garlic reserved for the shrimp. Sauté for about 30 seconds until fragrant, stirring constantly so the garlic does not brown.

Add the seasoned shrimp in a single layer. Cook for 2–3 minutes on the first side until they turn pink and just start to curl, then flip and cook for another 1–2 minutes on the second side. They should be opaque and just cooked through. Transfer the shrimp and any garlicky juices to a plate and set aside. Do not wipe out the pan; you want those flavorful browned bits for the sauce.

Step 4: Make the creamy mozzarella Alfredo sauce

Reduce the heat under the same skillet to medium. Add the remaining 2 tablespoons butter. Once melted, add the remaining 3 cloves minced garlic and cook for 30–60 seconds until fragrant, stirring constantly.

Pour in the heavy cream and add the cream cheese cubes. Whisk or stir gently as the cream cheese melts, 3–4 minutes, until the mixture is smooth and beginning to simmer around the edges. Do not let it aggressively boil.

Stir in the mozzarella and 1/4 cup parmesan, whisking until completely melted and the sauce is thick, glossy, and smooth. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using. If the sauce seems too thick, whisk in small splashes of the reserved pasta water until it reaches a silky, pourable consistency that still clings to the spoon.

Step 5: Toss in the pasta, wilt the spinach, and add the shrimp

Add the drained fettuccine directly into the skillet with the Alfredo sauce. Use tongs to gently toss the pasta in the sauce over low heat for 1–2 minutes, allowing the noodles to soak up the flavor. Add the baby spinach and continue tossing until the spinach is just wilted, 1–2 minutes more. If needed, add more reserved pasta water a tablespoon at a time to keep everything creamy and loose.

Return the cooked shrimp and any accumulated juices on the plate to the skillet. Toss gently to distribute the shrimp throughout the pasta and warm them through, about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Finish with parmesan, parsley, and lemon

Turn off the heat. Sprinkle the remaining 1/4 cup finely grated parmesan evenly over the top as a final dusting. Add the chopped fresh parsley. Give everything one last gentle toss so the cheese melts slightly and the herbs are distributed, or leave some parsley and parmesan sprinkled over the top for a pretty presentation.

Serve immediately in warm bowls or plates. Finish each serving with an extra pinch of parmesan, a crack of black pepper, and a squeeze of fresh lemon juice to brighten the richness. Enjoy your Garlic Shrimp & Spinach Alfredo while it is hot and luxuriously creamy.

Pro Tips

Use freshly grated cheese: Pre-shredded mozzarella and parmesan often contain anti-caking agents that prevent smooth melting. Grating from a block gives you a silkier sauce.
Do not overcook the shrimp: Shrimp cook very quickly. As soon as they turn pink and opaque, they are done. Overcooking will make them rubbery.
Reserve that pasta water: The starchy water is your secret weapon for adjusting the sauce. Add it little by little until the Alfredo coats the pasta but still flows.
Keep the heat gentle for the sauce: High heat can cause the cream to separate and the cheese to become grainy. A gentle simmer is all you need.
Serve right away: Creamy sauces thicken as they sit. If the pasta has been resting, loosen it with a splash of warm cream or pasta water over low heat.

Variations

Chicken Alfredo: Swap the shrimp for thinly sliced chicken breast. Sear in the pan first until cooked through, set aside, then proceed with the sauce and add the chicken back in at the end.
Extra garlicky or spicy: Add an extra clove or two of garlic to the sauce, and increase the red pepper flakes for more heat. A pinch of smoked paprika can also add a subtle depth.
Lighter version: Use half-and-half instead of heavy cream and add a bit more pasta water for body. The sauce will be slightly less rich but still creamy and satisfying.

Storage & Make-Ahead

This dish is best enjoyed fresh, when the sauce is at its creamiest and the shrimp are just cooked. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of milk, cream, or water, tossing frequently until hot and smooth again. Avoid high heat, which can cause the sauce to break and the shrimp to overcook.

For partial make-ahead prep, you can grate the cheeses, mince the garlic, and clean the shrimp several hours in advance, storing each covered in the refrigerator. Cook the pasta and make the sauce just before serving for the best texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 800 calories; 45 g protein; 65 g carbohydrates; 42 g fat; 23 g saturated fat; 3 g fiber; 5 g sugar; 1150 mg sodium. These numbers are estimates and will vary based on exact products and portion sizes.

Garlic Shrimp and Spinach Alfredo Pasta Bake