Description
This rich and creamy Shrimp and Spinach with Crab Cheese recipe features succulent shrimp sautéed with fresh spinach and enveloped in a decadent crab-infused cream cheese sauce. Perfect as a comforting low-carb main dish, it combines fresh seafood flavors with a smooth, cheesy sauce seasoned with Old Bay and paprika.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cups fresh spinach
Crab Cheese Sauce
- 4 oz cream cheese, softened
- 1/2 cup lump crab meat
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Salt and black pepper to taste
Garnish
- Chopped parsley
- Lemon wedges
Instructions
- Cook Shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp lightly with salt and pepper and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Sauté Garlic and Spinach: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add spinach and sauté until wilted, about 2 minutes.
- Make Crab Cheese Sauce: Reduce heat to low. Stir in softened cream cheese, grated Parmesan, and heavy cream until the mixture is smooth and creamy. Fold in lump crab meat, Old Bay seasoning, and paprika. Cook for another 2–3 minutes, stirring gently until heated through.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and gently toss to coat in the sauce. Cook for an additional 1–2 minutes to warm through.
- Serve: Garnish with chopped parsley and lemon wedges. Serve hot over rice, pasta, or with crusty bread as desired.
Notes
- Serve over rice, pasta, or with crusty bread.
- For a lighter version, use reduced-fat cream cheese and substitute half-and-half for heavy cream.
- If fresh lump crab is unavailable, imitation crab can be used, though fresh lump crab offers the best flavor.
