Creamy Spinach & Feta Shrimp Penne – A Greek-Inspired Pasta Dream
Hey there, friend! Chef Emily here, waving at you from my wonderfully chaotic kitchen. Can I let you in on a little secret? Some of the very best recipes are born from a simple, powerful craving. You know the feeling—a sudden, insistent thought of creamy, tangy, garlicky goodness that just won’t quit. That’s exactly how this Creamy Spinach & Feta Shrimp Penne came to life.
Picture this: tender, juicy shrimp doing a happy dance in a luxuriously creamy sauce that’s punctuated with the salty, tangy punch of feta cheese. We’re tossing in handfuls of fresh spinach that wilt into emerald ribbons, and a generous squeeze of lemon to cut through the richness and make the whole thing sing. All of this clings to the perfect little tubes of penne pasta, ready to deliver a flavor-packed bite every single time.
This isn’t just another pasta recipe. It’s a 30-minute weeknight hero that feels fancy enough for a weekend dinner party. It’s the answer to the question, “What can I make that’s impressive, delicious, and won’t have me doing a mountain of dishes?” So, tie on your favorite apron (the one with the stains that tell their own stories), and let’s make something truly magical together. This Greek-inspired pasta dream is about to become a regular in your rotation, I promise!
My Love Affair with Mediterranean Flavors
This dish always takes me right back to a sun-drenched afternoon on my first trip to Greece. I was wandering through a bustling farmers’ market, completely overwhelmed in the best way possible. The air was thick with the scent of salty sea air, oregano, and lemons the size of my fist. I stumbled upon a tiny, family-run taverna tucked away in an alley, where the nonna in the kitchen insisted I try her “special pasta.”
It was a simple dish—shrimp, a local cheese that was a cousin to feta, and wild greens from the hillside. But the flavors? They were a revelation. It was so unpretentious, so honest, and so deeply satisfying. I must have told her “sooo good” in five different languages, much to her amusement. That meal taught me a powerful lesson: you don’t need a laundry list of ingredients to create magic. You just need a few incredible, high-quality components and the heart to bring them together. This Creamy Spinach & Feta Shrimp Penne is my love letter to that memory—a way to bring a little slice of that Grecian sunshine to your table, no matter where you are.
Gathering Your Flavor Dream Team
Here’s your shopping list for this flavor fiesta! I’ve included some of my favorite chef insights and substitution tips to make this recipe your own.
- 12 oz Penne Pasta: I love penne here because the ridges and tubes grab onto the creamy sauce. But feel free to use rigatoni, fusilli, or even farfalle! The goal is a shape with some texture.
- 1 lb (450g) Shrimp, peeled and deveined: I use large (31/40 count) shrimp for a meaty bite. For the best texture, pat them completely dry with a paper towel before seasoning. This gives them a beautiful sear instead of steaming.
- 2 tbsp Olive Oil: A good, fruity extra virgin olive oil adds a lovely base flavor. Don’t be shy with it!
- 3 Garlic Cloves, minced: Fresh is best here! The aroma as it hits the warm oil is the official start of the cooking party.
- 4 cups Fresh Spinach: It looks like a mountain, but it wilts down to nothing. It’s our easy way to get some gorgeous color and nutrients in there.
- 1 cup Heavy Cream: This is the backbone of our luscious sauce. For a lighter version, you can use half-and-half, but the sauce will be a bit thinner.
- Juice and Zest of 1 Lemon: This is the secret weapon! The zest is packed with fragrant oils, and the fresh juice adds a necessary brightness that keeps the dish from feeling too heavy.
- 3/4 cup Crumbled Feta Cheese: Buy a block and crumble it yourself for the best texture and flavor. The pre-crumbled stuff often has anti-caking agents that can make it a little chalky.
- Salt and Pepper, to taste: Go easy on the salt at first, as the feta is quite salty! You can always add more at the end.
- Optional: 1/4 cup Sliced Kalamata Olives: For my olive lovers, this adds a briny, salty punch that is just *chef’s kiss*.
- Optional: 2 tbsp Toasted Pine Nuts: A sprinkle of these at the end adds a delightful crunch and a nutty, buttery flavor that elevates the whole dish.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create some magic? Follow these steps, and you’ll have a restaurant-quality meal on the table in no time. I’ve tucked my favorite chef hacks right in here with you.
- Cook the Pasta & Save the Water! Bring a large pot of well-salted water to a rolling boil (it should taste like the sea!). Add your penne and cook according to package directions until it’s al dente—that means it still has a slight bite to it. Right before you drain it, scoop out about 1/2 cup of the starchy pasta water. This liquid gold is our secret sauce-thickening, sauce-loosening weapon. Drain the pasta and set it aside.
Chef’s Hack: Don’t rinse the pasta! The starch clinging to it helps the sauce adhere perfectly.
- Sizzle the Aromatics. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add your minced garlic and sauté for just about 60 seconds, until it’s fragrant. You want it golden and happy, not browned and bitter!
- Cook the Shrimp to Perfection. Add your dried-off shrimp to the skillet in a single layer. Season them with a pinch of salt and pepper. Cook for 2-3 minutes per side, until they’re pink, opaque, and beautifully curled. Don’t overcrowd the pan, or they’ll steam! Remove them to a plate and set them aside. They’ll finish warming through later, so it’s okay if they’re almost done.
Chef’s Hack: Taking the shrimp out now prevents them from becoming tough and rubbery while we build the sauce. It’s a simple step for a perfect texture!
- Create the Creamy Dream Sauce. In that same, now-flavor-packed skillet, pour in the heavy cream and bring it to a gentle simmer. Add the lemon juice and zest, and watch the sauce instantly brighten. Now, toss in your mountain of fresh spinach and stir continuously until it wilts down into the sauce, which will only take a minute or two.
- The Grand Reunion! Add the cooked, drained penne and the cooked shrimp (and any juices from the plate) back into the skillet. Toss everything together until it’s gloriously coated in that creamy, spinach-flecked sauce.
- Bring It All Together with Feta. Turn off the heat. Now, sprinkle in the crumbled feta cheese and toss gently. The residual heat will soften the feta and make the sauce incredibly rich and tangy. If the sauce seems a bit too thick, add a splash of that reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- The Finishing Touches. Give it one final taste and adjust seasoning if needed. Stir in the Kalamata olives now if you’re using them. Serve immediately, topped with toasted pine nuts for crunch and maybe an extra crumble of feta on top. A lemon wedge on the side is never a bad idea!
How to Serve This Stunning Dish
Presentation is part of the fun! I love serving this pasta in wide, shallow bowls that really show off the vibrant colors. To make it a true feast, here are a few of my favorite pairings:
- With a Crisp Salad: A simple arugula salad with a lemon vinaigrette is the perfect palate cleanser alongside this rich pasta.
- And Crusty Bread: A warm, crusty loaf of ciabatta or a baguette is absolutely mandatory for mopping up every last drop of that incredible sauce. No sauce left behind!
- With a Glass of Wine: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko complements the lemon and shrimp beautifully.
For a family-style dinner, I’ll sometimes bring the whole skillet right to the table (with a trivet, of course!). It feels rustic, welcoming, and lets everyone dig in straight from the source of the magic.
Make It Your Own! Delicious Recipe Variations
One of the joys of cooking is making a recipe suit your taste and what you have on hand. Here are a few of my favorite twists on this classic:
- Chicken Instead of Shrimp: Not a shrimp fan? No problem! Use 1 lb of diced, boneless chicken breast or thighs. Sauté until cooked through in step 3 before proceeding.
- Sun-Dried Tomato Bliss: Add 1/4 cup of chopped sun-dried tomatoes (the ones packed in oil are great) along with the cream for a sweet, tangy, and deeply savory twist.
- Spice It Up! Love a little heat? Add a pinch of red pepper flakes when you’re sautéing the garlic for a gentle, warming kick throughout the dish.
- Lighter Version: Swap the heavy cream for full-fat coconut milk for a dairy-free alternative with a subtle tropical note. It’s surprisingly delicious!
- Add More Veggies: Feel free to sauté some sliced mushrooms or bell peppers with the garlic for an extra veggie boost.
Chef Emily’s Notebook Scribbles
This recipe has been a work in progress for years! The first time I made it, I was so excited I dumped all the feta into the simmering cream. Big mistake! It melted into one homogenous, slightly grainy sauce. I learned that the key is to let the feta just wilt into the warm pasta off the heat, creating little pockets of tangy, creamy goodness. It’s a lesson in restraint that pays off in flavor and texture.
This is also my go-to “impress a date” dinner. It feels fancy and looks like you spent hours, but it comes together in the time it takes to boil water. Just saying! The number of times I’ve gotten a text the next day saying, “Okay, I need that shrimp pasta recipe” is honestly too high to count. It’s a certified crowd-pleaser.
Your Questions, Answered!
Q: My sauce turned out a bit too thin. How can I thicken it?
A: No worries! The simplest fix is to let it simmer for another minute or two off the heat—it will continue to thicken as it sits. If it’s still too runny, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the sauce and simmer for a minute until thickened.
Q: Can I make this ahead of time?
A> You can prep the components! Cook the shrimp, make the sauce base, and have your ingredients measured. But for the best texture, I highly recommend combining everything and serving it fresh. Pasta can continue to absorb the sauce, making it a bit dry if it sits for too long.
Q: My shrimp came out rubbery. What did I do wrong?
A> The most common culprit is overcooking. Shrimp cook incredibly fast! As soon as they turn pink and opaque and form a loose “C” shape, they’re done. Remove them from the pan immediately. They’ll finish warming through when you add them back at the end.
Q: Can I use frozen spinach?
A> You can! Use one 10-oz package of frozen chopped spinach, thawed and squeezed very, very dry (I wring it out in a clean kitchen towel). Add it to the cream sauce in step 4 and warm it through.
Nourishing Your Body & Soul
While I’m all about the joy of eating first and foremost, it’s always nice to know what’s fueling your body! This dish is a wonderfully balanced meal. The shrimp provides a lean, high-quality protein that’s essential for muscle repair and keeping you full and satisfied. The spinach packs a powerful punch of iron, vitamins A, C, and K. And while the heavy cream and pasta contribute to the carb and fat content, they’re providing the energy and creamy comfort that makes this dish so soul-satisfying. Remember, food is about more than just numbers—it’s about the experience, the community, and the pure joy of a delicious meal shared.
Approximate Nutritional Info (per serving, without optional toppings):
Calories: ~450 | Fat: 22g | Carbohydrates: 38g | Protein: 30g
Final Thoughts from My Kitchen to Yours
Well, my friend, we did it! We turned a simple craving into a spectacular, restaurant-worthy meal right in our own kitchens. I hope this Creamy Spinach & Feta Shrimp Penne brings as much joy to your dinner table as it has to mine. It’s a recipe built on love, a little bit of Grecian inspiration, and the belief that good food doesn’t have to be complicated.
So, the next time you’re staring into the fridge wondering what to make, I hope you remember this dish. It’s your new secret weapon for a quick, impressive, and utterly delicious dinner. Now, I’d love to hear from you! Did you add your own twist? Snap a pic and tag me @TastyChow on social media so I can see your masterpiece!
Until next time, keep your spoons messy and your hearts full.
— With love, Chef Emily
