Easy Shrimp With Spinach and Alfredo Sauce

Shrimp with spinach and alfredo sauce
Diana Rattray
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
463 Calories
24g Fat
18g Carbs
45g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 463
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 72%
Cholesterol 406mg 135%
Sodium 1008mg 44%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 10%
Protein 45g
Calcium 314mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp and spinach dish is unbelievably quick and easy to prepare and cook. For an even faster and more convenient dish, use frozen thawed shrimp* and replace the Alfredo sauce mix and light cream with prepared Alfredo sauce from a jar. See more helpful tips and variations below the recipe.

A package of frozen chopped spinach (used in the dish pictured) is convenient, but fresh spinach may be used as well. The recipe calls for medium shrimp, but large, extra large, or jumbo are fine. This is a delicious meal with hot cooked vermicelli, a simple tossed salad, and toasted garlic bread.


  • 1 bunch of fresh spinach or 10 ounces frozen (thawed and squeezed)
  • 2 tablespoons butter
  • 1 1/2 pounds shrimp (peeled and deveined)
  • 1 bunch green onions, sliced (with about 2 inches of the green)
  • 2 cloves garlic (minced)
  • 1 envelope (approximately 1.2 ounces) dry Alfredo sauce mix
  • 3/4 cup light cream or evaporated milk
  • freshly ground black pepper to taste
  • Optional: shredded or grated Parmesan cheese

Steps to Make It

  1. Wash the fresh spinach and trim it. If you are using frozen spinach, cook it as directed on the package. Squeeze as much moisture out of the cooked spinach as possible. 

  2. Melt the butter in a large skillet over medium-low heat. Add the shrimp to the skillet along with the fresh or frozen thawed and squeezed spinach and green onions. Cook until shrimp is pink, stirring constantly. Add the minced garlic and cook for about 2 minutes longer.

  3. Sprinkle Alfredo sauce mix over the shrimp mixture and then stir to combine. Add the light cream and cook until heated through and thickened. Add freshly ground black pepper to taste.

  4. Garnish the shrimp with fresh shredded or grated Parmesan cheese or pass the Parmesan at the table.

  5. Serve along with hot cooked pasta or boiled rice

*To thaw frozen shrimp quickly, put them in a colander and run cold water over them until thawed. Cook as directed. If you are using frozen cooked shrimp, thaw them and add them just before the dish is done. Heat through and serve with pasta and Parmesan.

Tips and Variations

  • Replace the Alfredo sauce mix and cream with about 1 to 1 1/4 cups of commercially prepared Alfredo sauce mix, the quick homemade version below, or use our easy homemade version.

  • Quick Alfredo Sauce - Melt 3 tablespoons of butter in a saucepan. Add 3 ounces of cream cheese, 1 teaspoon of garlic powder, 1 cup of milk or light cream, and 3 to 4 ounces of Parmesan cheese. Cook, while whisking, until smooth and heated through. Thin with more milk as necessary.

  • For a richer sauce, use part heavy cream with the dry Alfredo sauce mix.

  • Replace the green onions with 1/4 cup of finely chopped shallots for a more delicate onion flavor.