This isn’t your average rice dinner. Creamy Garlic Shrimp & Spinach Rice is your new go-to when the chill sets in and you want something that’s not just satisfying, but downright soul-soothing. Imagine tender shrimp nestled in creamy, cheesy rice with vibrant spinach and a touch of zesty Dijon. It’s cozy, rich, and packed with flavor in every bite. And the best part? It all comes together in a single pan.
Whether you’re cooking for your family or looking to impress guests without breaking a sweat, this recipe brings elegance to the table with minimal effort. Let’s dive into what makes this dish so crave-worthy—and how to make it perfectly every time.
Why You’ll Love This Shrimp & Spinach Parmesan Rice
Quick & Comforting – This dish is weeknight-friendly and perfect for when you’re craving something hearty but don’t want to spend hours cooking.
One-Pan Magic – Fewer dishes, more flavor. Everything comes together in one skillet.
Creamy But Balanced – Thanks to Dijon and fresh spinach, this dish never feels too heavy.
Flexible & Customizable – Swap the spinach, use another grain, or play with spices—this recipe is a canvas.
Ingredients That Make the Magic Happen
To make this meal, you’ll need pantry staples plus a few fresh ingredients. The combination of garlic, cream, Parmesan, and Dijon mustard makes for a savory, indulgent sauce you’ll want to eat with a spoon. Here’s what to gather:
- 16 oz raw shrimp, peeled and deveined
- 2 cups basmati rice, cooked according to package directions
- 6 oz fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth (plus extra as needed)
- 1½ cups grated Parmesan cheese
- 1½ tbsp Dijon mustard
- 1 small yellow onion, chopped
- 5 whole garlic cloves
- 1 tbsp butter
- Drizzle of extra virgin olive oil
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp fresh thyme (for garnish)
- Salt and black pepper, to taste
Start with the Rice (and Make It Work for You)
The rice is the heart of this dish—it carries the sauce and rounds out the meal. Basmati rice offers a fluffy, slightly nutty base that doesn’t get too sticky. If you prefer brown rice, quinoa, or even cauliflower rice for a low-carb twist, you can make that swap. Just be sure it’s cooked and ready to go before combining everything.
Tip: Make your rice in advance to save time or use leftover rice from the night before.
Building Flavor: The Garlic-Onion Base
Start by heating a generous drizzle of olive oil and a pat of butter in a large skillet. Add the whole garlic cloves and chopped onions. As they cook, they’ll become golden and fragrant, creating a rich base layer of flavor.
Why whole garlic? When left whole and sautéed gently, garlic develops a mellow, sweet flavor that infuses the dish without overpowering it. You can crush or mince it if you want a bolder punch.
Cooking the Shrimp Just Right
Add the shrimp directly into the garlic-onion base. Cook on medium heat for about 3 minutes, seasoning with basil and a pinch of salt. The shrimp should be just turning pink—they don’t need to be fully cooked yet since they’ll finish in the sauce.
Pro Tip: Overcooked shrimp become rubbery. Pull them early and let the gentle heat of the sauce do the rest.
Spinach + Broth = Flavor Boost & Freshness
Add the fresh spinach and pour in your cup of chicken broth. The broth will deglaze the skillet, picking up all that delicious fond (the browned bits) from the shrimp and aromatics.
Sprinkle in the garlic powder and oregano and stir everything together until the spinach begins to wilt.
Customize it: You can use kale, arugula, or even frozen spinach (just be sure to squeeze out excess water).
Creamy Parmesan Sauce That Doesn’t Overwhelm
Reduce the heat and stir in your heavy cream, grated Parmesan, and Dijon mustard. This is where the magic happens. The sauce will thicken and cling to the shrimp and spinach, creating a velvety texture.
The Dijon mustard adds a subtle tang that balances out the richness—don’t skip it.
Taste test here and adjust. Want it cheesier? Add more Parmesan. Need more zing? A splash more mustard. If it’s too thick, thin with a splash of broth.
Combine with Rice & Season to Perfection
Now stir in your cooked rice. Toss it gently so everything is evenly coated. Taste and season again—add salt, pepper, or more herbs as needed. If the texture is too dense, loosen it up with a little more chicken broth or even a splash of cream.
Texture tip: You’re aiming for creamy and scoopable—not soupy, but not sticky-dry either.
Finishing Touches: Herbaceous & Bright
Before serving, sprinkle fresh thyme leaves and maybe a little extra Parmesan on top. The thyme adds a fragrant, earthy note that cuts through the richness beautifully.
Optional add-ons:
- A squeeze of lemon juice for brightness
- A pinch of red chili flakes if you like heat
- Crusty bread on the side to soak up any extra sauce
Storage & Reheating Tips
This dish is best fresh, but it does reheat well.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently warm in a skillet with a splash of chicken broth or cream to loosen it back up. Avoid microwaving too long, as shrimp can toughen.
Variations to Try
Make this recipe your own with easy tweaks:
- Low-carb: Use riced cauliflower instead of basmati
- Vegetarian: Skip the shrimp and add mushrooms or roasted cauliflower
- Cheese swap: Try Asiago or Gruyère in place of Parmesan for a deeper flavor
- Herb change: Swap thyme for parsley or tarragon for a different finish
Final Thoughts
There’s something about creamy, cheesy rice and juicy shrimp that just feels right—especially when it’s cold outside. With this one-pan wonder, you get comfort food that’s impressive enough for guests but easy enough for a Wednesday. The next time you’re craving something warm, flavorful, and guaranteed to please, give this Creamy Garlic Shrimp & Spinach Rice a spot on your menu.
You might just find yourself making it every winter.
Creamy Garlic Shrimp & Spinach Parmesan Rice
Ingredients
Cooked Rice
- 2 cups basmati rice cooked according to package instructions
Protein and Greens
- 16 oz raw shrimp peeled and deveined
- 6 oz fresh spinach leaves
Aromatics
- 1 small yellow onion chopped
- 5 cloves garlic whole
Sauce Ingredients
- 1 cup chicken broth plus extra if needed
- 1 cup heavy cream
- 1.5 tbsp Dijon mustard
- 1.5 cups grated Parmesan cheese
Fats for Cooking
- 1 tbsp butter
- 1 tbsp extra virgin olive oil for sautéing
Herbs & Seasonings
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp fresh thyme for garnish
- to taste salt and black pepper
Instructions
Prepare the Rice
- Cook the basmati rice according to the package instructions. Set aside and keep warm.
Sauté Aromatics
- Heat the olive oil and butter in a large skillet over medium heat. Add the whole garlic cloves and chopped onions. Sauté until the onions are golden brown and the garlic is fragrant, about 5 minutes.
Cook Shrimp
- Add the raw shrimp to the skillet. Season with dried basil and salt. Cook for about 3 minutes, until shrimp start turning pink but are not fully cooked.
Add Broth and Spinach
- Pour in the chicken broth and add the fresh spinach. Sprinkle in garlic powder and dried oregano. Stir everything together until the spinach wilts.
Make the Creamy Sauce
- Reduce heat to low. Stir in the heavy cream, grated Parmesan cheese, and Dijon mustard. Mix until the sauce is creamy and smooth. Taste and adjust seasoning as needed.
Combine with Rice
- Add the cooked rice to the skillet. Toss to combine and coat the rice with the sauce. Season with additional salt, pepper, and oregano if desired. If the mixture is too thick, add a splash of chicken broth to loosen.
Serve
- Garnish with fresh thyme leaves and extra Parmesan cheese. Serve immediately while warm.
Notes
- Use freshly grated Parmesan for best flavor and melting quality.
- If preferred, substitute spinach with kale or arugula.
- For a lighter version, use half-and-half instead of heavy cream.
- Make sure not to overcook shrimp to keep them tender.
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