I love shrimp and penne pasta, the main reason I am obsessed with this amazing Cheese Shrimp Penne Pasta & Spinach! I can get two of my favorites in a single dish! Incredibly easy and quick to make. And perfect to serve by itself or with some bread on the side.


1 tablespoon Oil

3 Garlic cloves (minced)

1 box Penne Pasta

8 cups Water

1 pound Shrimp (peeled and deveined)

2 tablespoons Butter

3 cups Fresh Chopped Spinach, Kale, or Arugula (do not use frozen)

1 cup Mozzarella or Swiss Cheese

2 teaspoons Salt, Pepper & Garlic Salt

How to make Cheese Shrimp Penne Pasta & Spinach

Step 1: Following the package directions, cook the pasta. Add the shrimp to the pasta in the last five minutes of cooking and cook until the shrimp is no longer pink.

Step 2: Reserve 1 c. of the pasta water and drain the rest. Keep the shrimp and pasta warm.

Step 3: In a pan, add the oil and butter. Let the butter melt over medium heat. Then, add the pasta and season it to taste. Cook for a few minutes more.

Step 4: Add the spinach to the pan and continue to cook for a minute more until the spinach has wilted. Pour in 1/3 c. of the reserved pasta water. Next, add the cheese and shrimp. Toss well and gently simmer until the cheese has melted.

Step 5: Adjust the seasoning if needed. Serve right away garnished with some freshly chopped cilantro. Enjoy!


For this recipe, I prefer to remove the tails of the shrimp but keep the shell intact for flavor.

I like to use penne pasta for this recipe, but you are welcome to use any kind of pasta you prefer. You can even use whole wheat pasta.

You can store any leftovers in the fridge for up to 5 days. To reheat, I suggest slowly heating it on the stove and adding extra cheese.

This dish is excellent by itself, but you can also serve this with bread along the side.