Shrimp and Spinach Cream Bake
A delightful dish combining succulent shrimp with fresh spinach in a rich, creamy sauce, perfect for any occasion.
Ingredients
For the sauce
- 2 tablespoons butter rich and creamy, providing the foundation for the sauce
- 1/2 cup diced onion fragrant and sweet, sautéed to perfection
- 2 cloves garlic, minced for that essential aromatic punch
- 2 1/2 tablespoons all-purpose flour thickening the sauce to create a smooth texture
- 1 cup heavy cream the star of the dish, lending creaminess and richness
- 1 teaspoon Worcestershire sauce adding a hint of umami
- 1/4 teaspoon Creole seasoning for a delightful kick of flavor
- 1/4 teaspoon crushed red pepper flakes adding some heat and depth
- pinch nutmeg (optional) enhancing the layer of flavor in the cream
Cheeses and Spinach
- 2/3 cup freshly shredded Parmesan cheese nutty and sharp, it melts beautifully
- 2/3 cup shredded mozzarella cheese creamy and stretchy, adding gooeyness
- 1/4 cup sour cream tangy and smooth, balancing the richness
- 2 cups fresh spinach leaves, chopped vibrant and full of nutrients
Shrimp
- 1 pound shrimp, peeled, deveined, and cut into bite-sized pieces the main protein, sweet and tender
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- In a large nonstick pan over medium heat, melt the butter.
- Add the diced onion to the pan and cook until soft and translucent, about 3-4 minutes.
- Introduce the minced garlic and cook for one more minute.
- Sprinkle the flour over the softened onions and garlic, stirring constantly for about one minute.
- Gradually whisk in the heavy cream, stirring continuously to create a sauce base.
- Add Worcestershire sauce, Creole seasoning, red pepper flakes, and nutmeg, stirring to combine.
- Stir in both Parmesan and mozzarella cheeses until melted and smooth.
- Mix in sour cream and chopped spinach, cooking until spinach wilts, about 2 minutes.
- Remove from heat and stir in shrimp until evenly distributed in the mixture.
- Transfer the mixture to a baking dish and smooth out the top.
- Bake for 15 minutes, or until bubbly and lightly browned on top.
Notes
For the best results, don’t overcook the shrimp, as they will continue to cook in the oven. You can add diced bell peppers or mushrooms for more flavor and texture. For a lighter version, substitute heavy cream with half-and-half or reduced-fat cheese. Leftovers can be stored in an airtight container for up to three days.