Creamy Baked Shrimp and Spinach Casserole

Instructions

Step 1: Prepare the Shrimp and Spinach

Start by preheating your oven to 375°F (190°C). While the oven is heating, prepare the shrimp and spinach. In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook until they turn pink and are just cooked through, about 3-4 minutes. Be careful not to overcook the shrimp, as they will continue cooking in the oven. Once done, remove the shrimp from the skillet and set aside.

In the same skillet, add the chopped spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and set aside.

Step 2: Make the Cream Sauce

In a medium saucepan, pour in the heavy cream and bring it to a gentle simmer over medium heat. Gradually add the shredded mozzarella cheese, stirring constantly until it melts and the sauce becomes smooth. Next, add the grated Parmesan cheese and continue stirring until fully incorporated.

Season the sauce with salt and pepper to taste. The result should be a rich and creamy sauce that will coat the shrimp and spinach beautifully.

Step 3: Assemble the Casserole

In a large mixing bowl, combine the cooked shrimp, wilted spinach, and the cream sauce. Stir gently to ensure that the shrimp and spinach are evenly coated with the sauce.

Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. You can sprinkle a bit more Parmesan cheese on top if desired for extra golden-brown goodness.

Step 4: Bake the Casserole

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. This will allow the flavors to meld together and the cheese to form a delicious crust on top.

Step 5: Garnish and Serve

Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and a touch of freshness. Serve the casserole hot, either on its own or with a side of crusty bread or a simple salad.