Warm up with a bowl of this luscious Creamy Shrimp and Spinach Soup. With tender shrimp, fresh spinach, and a silky, Parmesan-infused broth, this soup is rich in flavor yet light enough for a cozy dinner or special occasion. It’s a quick, one-pot recipe that combines the sweetness of shrimp with savory garlic, onion, and Italian seasoning, all in a creamy base. Perfect with a side of crusty bread, this soup is sure to become a comforting favorite!
Ingredients
- 2 tablespoons butter
- ½ cup finely chopped onion
- 2 large garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock (33% reduced sodium recommended)
- ½ cup half and half (or whole milk for a lighter option)
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon salt, to taste
- ¼ teaspoon pepper powder
- ⅛ teaspoon red pepper flakes (adjust to taste)
- 340 grams of shrimp, cleaned, deveined, and gently dried.
- 2 handfuls baby spinach
- ¼ cup grated Parmesan cheese
Instructions
- Sauté the Flavors: In a spacious pot, melt the butter over medium heat. Stir in the diced onion and cook for 3-4 minutes until it becomes tender. Next, add the garlic and continue cooking for an additional minute, allowing the aroma to fill the air.
- Create the Base: Sprinkle the flour over the onion and garlic, stirring continuously for 1-2 minutes to cook the flour without browning it. Slowly incorporate the chicken broth while whisking continuously to ensure a smooth mixture without any lumps. Bring the mixture to a gentle simmer.
- Add Cream and Seasonings: Stir in the half and half, Italian seasoning, salt, pepper, and red pepper flakes. Keep cooking for an additional 5 minutes, letting the flavors blend harmoniously.
- Cook the Shrimp: Add the shrimp to the pot, cooking for about 3-4 minutes, or until they turn pink and are fully cooked.
- Finish with Spinach and Parmesan: Stir in the baby spinach and grated Parmesan, letting the spinach wilt and the cheese melt into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, optionally garnishing with additional Parmesan or red pepper flakes for an extra kick. Enjoy warm with crusty bread for dipping!
Conclusion
This Creamy Shrimp and Spinach Soup with Parmesan is a delightful, hearty dish that’s perfect for cozy evenings. The combination of tender shrimp, fresh spinach, and creamy, savory broth makes it a comforting and flavorful meal. It’s easy to make yet delivers a rich taste that feels gourmet. This recipe will quickly become a favorite for shrimp lovers and soup enthusiasts alike!
Creamy Shrimp and Spinach Soup with Parmesan
A creamy, savory shrimp and spinach soup withParmesan, perfect for a cozy, comforting meal.
Ingredients
- 2 tablespoons butter
- ½ cup finely chopped onion
- 2 large garlic cloves finely chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock 33% reduced sodium recommended
- ½ cup half and half or whole milk for a lighter option
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon salt to taste
- ¼ teaspoon pepper powder
- ⅛ teaspoon red pepper flakes adjust to taste
- 340 grams of shrimp cleaned, deveined, and gently dried.
- 2 handfuls baby spinach
- ¼ cup grated Parmesan cheese
Instructions
- Sauté the Flavors: In a spacious pot, melt the butter over medium heat. Stir in the diced onion and cook for 3-4 minutes until it becomes tender. Next, add the garlic and continue cooking for an additional minute, allowing the aroma to fill the air.
- Create the Base: Sprinkle the flour over the onion and garlic, stirring continuously for 1-2 minutes to cook the flour without browning it. Slowly incorporate the chicken broth while whisking continuously to ensure a smooth mixture without any lumps. Bring the mixture to a gentle simmer.
- Add Cream and Seasonings: Stir in the half and half, Italian seasoning, salt, pepper, and red pepper flakes. Keep cooking for an additional 5 minutes, letting the flavors blend harmoniously.
- Cook the Shrimp: Add the shrimp to the pot, cooking for about 3-4 minutes, or until they turn pink and are fully cooked.
- Finish with Spinach and Parmesan: Stir in the baby spinach and grated Parmesan, letting the spinach wilt and the cheese melt into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, optionally garnishing with additional Parmesan or red pepper flakes for an extra kick. Enjoy warm with crusty bread for dipping!