Shrimp and Spinach Cream Bake

Shrimp and Spinach Cream Bake is a delightful dish that combines the sweet, briny flavor of shrimp with the earthiness of fresh spinach in a rich, creamy sauce. This recipe is a multi-sensory experience: the aroma of sautéed garlic and melted cheese will fill your kitchen, while the golden-brown top beckons you to take a hearty spoonful. Not only is this dish comforting, but it’s also a fantastic way to sneak in some greens while savoring a decadent meal. The Shrimp and Spinach Cream Bake is perfect for a family dinner or an elegant gathering, showcasing simplicity and sophistication in one delicious casserole.

Why You’ll Love This Recipe

This Shrimp and Spinach Cream Bake is a crowd-pleaser that delivers easy prep and family-friendly flavors. With minimal ingredients, you can whip up a delicious meal in no time. Not only does this recipe cater to a wide range of palates, but it’s also a fantastic way to use up any spinach you might have lingering in the fridge. Plus, it can easily be tailored to fit any dietary needs, making it a versatile option for any occasion.

Ingredients for Shrimp and Spinach Cream Bake

The following ingredients combine to create a dish that is rich, flavorful, and comforting:

2 tablespoons butter – for the perfect start, adding a rich base flavor.
1/2 cup diced onion – offering sweetness and depth.
2 garlic cloves, minced – infusing aromatic goodness into the dish.
2 1/2 tablespoons all-purpose flour – helping to thicken the sauce.
1 cup heavy cream – for a luscious, creamy consistency.
1 teaspoon Worcestershire sauce – adding a touch of umami.
1/4 teaspoon Creole seasoning – introducing a hint of spice.
1/4 teaspoon crushed red pepper flakes – for a little heat.
Pinch of nutmeg (optional) – providing warmth and depth.
2/3 cup freshly shredded Parmesan cheese – delivering savory goodness.
2/3 cup shredded mozzarella cheese – for melting and creamy texture.
1/4 cup sour cream – enhancing the creaminess.
2 cups fresh spinach leaves, chopped – adding color and nutrients.
1 pound shrimp, peeled, deveined, and cut into bite-sized pieces – the star of the dish.

Step-by-Step Directions

To begin, preheat your oven to 350 degrees F to ensure it’s perfectly warm for the bake. In a large nonstick pan, melt the butter over medium heat until it’s bubbling gently. Add the diced onion and cook until soft and translucent, about 3-4 minutes. The aroma will instantly make your kitchen inviting! After that, stir in the minced garlic and allow it to cook for another minute until fragrant.

Next, sprinkle the flour over the onion and garlic mixture, stirring continuously for about a minute. This will help absorb the butter and create a roux. Gradually whisk in the heavy cream, ensuring there are no lumps. Once well-combined, add the Worcestershire sauce, Creole seasoning, crushed red pepper flakes, and optional nutmeg, stirring until everything is well mixed.

Now, you will want to fold in both the Parmesan and mozzarella cheeses until they have melted and create a smooth, cheesy sauce. Then, mix in the sour cream followed by the spinach, cooking just until the spinach wilts, which should take about 2 minutes. Remove the mixture from heat and gently stir in the shrimp until they’re well coated.

Finally, transfer this mouthwatering mixture into a greased baking dish and smooth it out evenly with a spatula. Bake in the preheated oven for 15 minutes, or until bubbly and lightly browned on top. Your kitchen will smell divine as it bakes!

Tips & Tricks

To elevate your Shrimp and Spinach Cream Bake, consider adding some grated lemon zest for a refreshing citrus note. If you enjoy an extra layer of flavor, sauté some mushrooms with the onions, or add sun-dried tomatoes for a slightly tangy twist. For those who prefer a crunchier texture, sprinkle some panko breadcrumbs on top before baking; it will add a delicious golden crust. Keep in mind, this dish can be made ahead of time and stored in the refrigerator before baking; just adjust the baking time slightly if baking from cold.

Serving Suggestions & Pairings

This Shrimp and Spinach Cream Bake is incredibly versatile and pairs wonderfully with a simple side salad dressed in a light vinaigrette. Consider serving it alongside crusty bread to soak up the creamy sauce, or over a bed of rice or quinoa for a heartier meal. A glass of chilled white wine, like Sauvignon Blanc, can serve as the perfect companion for this creamy dish, enhancing its flavors while providing a delightful contrast.

Nutritional Information

Each serving of Shrimp and Spinach Cream Bake delivers a balance of flavors and nutrition. While enjoying this dish, you can expect approximately 400-500 calories per serving, depending on portion size and serving style. It’s rich in protein from the shrimp and vitamins from the spinach, making it a satisfying option for a complete meal. Just be mindful of portion control if you’re watching calories!

Storing Tips & Variations for Shrimp and Spinach Cream Bake

This Shrimp and Spinach Cream Bake can be stored in the refrigerator for up to three days. Cool it completely and transfer to an airtight container before refrigerating. To reheat, simply place in the oven at 350 degrees F until warmed through. For variations, consider using different seafood, such as crab or lobster, or try adding other vegetables like artichokes or bell peppers to bring even more flavors to your meal.

Conclusion for Shrimp and Spinach Cream Bake

Now that you have all the tools to make your very own Shrimp and Spinach Cream Bake, why not try it out? This comforting, flavorful dish promises to be a hit with family and friends, offering a delightful escape in every bite. You’ll be amazed at how quickly it comes together and how satisfying it is to serve! Don’t wait—bring the warmth of this creamy bake into your kitchen today!

FAQs

1. Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used. Just ensure they are thawed and drained before adding them to the dish.

2. Can I substitute the heavy cream for a lighter option?
If you prefer a lighter version, you can use half-and-half or a plant-based cream alternative, but the texture may be slightly different.

3. Is this dish gluten-free?
The recipe as written includes flour, making it not gluten-free. However, you can substitute the flour with a gluten-free flour blend.

4. How can I make this recipe vegetarian?
To make it vegetarian, omit the shrimp and add more vegetables, such as zucchini or mushrooms, to the cream sauce.

5. Can I prepare this dish in advance?
Absolutely! You can prepare the cream mixture ahead of time, store it in the fridge, and then bake it when you’re ready to serve.

Shrimp and Spinach Cream Bake

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Author: eliana-quinn
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

A delightful dish combining shrimp and fresh spinach in a rich, creamy sauce, perfect for family dinners or elegant gatherings.

Instructions

Preheat your oven to 350 degrees F.
Melt the butter over medium heat in a large nonstick pan.
Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the mixture, stirring continuously for about a minute.
Gradually whisk in the heavy cream, ensuring no lumps.
Add the Worcestershire sauce, Creole seasoning, crushed red pepper flakes, and optional nutmeg, stirring until well mixed.
Fold in both the Parmesan and mozzarella cheeses until melted.
Mix in the sour cream and spinach, cooking just until the spinach wilts, about 2 minutes.
Remove from heat and gently stir in the shrimp.
Transfer the mixture into a greased baking dish and smooth it out.
Bake for 15 minutes, or until bubbly and lightly browned on top.