Pin it
My Creamy Shrimp Soup brings back memories of our favorite Italian restaurant. The rich velvety broth loaded with tender shrimp comes together in just 20 minutes. I love watching my family's faces light up when they smell it simmering on the stove. This recipe started as an experiment inspired by my sun-dried tomato cream sauce and turned into something truly special. That combination of shrimp fresh spinach and Alfredo style sauce creates pure comfort in a bowl.
A Family Favorite
This soup has saved dinner on so many busy nights. Everything cooks in one pot which means less cleanup always a win in my kitchen. The protein and vegetables make it a complete meal. Sometimes I use whole milk instead of half and half to keep things lighter but it stays just as creamy and delicious. My picky eater even asks for seconds which feels like a small miracle.
Everything You Need
- Fresh shrimp: I grab about ¾ pound of raw peeled shrimp. Fresh is best but frozen works too just thaw and pat them dry first.
- Baby spinach: Two big handfuls might look like too much but it wilts down perfectly.
- Good stock: I use reduced sodium chicken stock so I can control the salt better.
- Half and half: This makes everything creamy and rich. Whole milk works too if you want it lighter.
- Basic flour: Just regular all purpose flour helps thicken things up.
- Real parmesan: Skip the pre-grated stuff. Fresh grated parmesan melts like a dream.
- My seasoning blend: Italian seasoning salt pepper and a pinch of red pepper flakes for just enough warmth.
Let's Make Soup
- Start With Aromatics
- I melt butter in my favorite pot then cook onions and garlic until my kitchen smells amazing about 3 minutes.
- Make It Creamy
- Sprinkle in flour and stir constantly. This little step makes all the difference in getting that perfect thickness.
- Build The Base
- In goes the stock half and half and all those wonderful seasonings. Let everything simmer together getting thick and gorgeous.
- Shrimp Time
- Add those beautiful shrimp and watch them turn pink and curl up. Just a few minutes does it.
- Finishing Touches
- Last comes the spinach and parmesan. Watch how the spinach wilts and the cheese melts into pure magic.
Getting Perfect Shrimp
I learned the secret to juicy shrimp through lots of trial and error. They cook so quickly you have to watch them like a hawk. Medium sized ones take just 2 or 3 minutes while the big ones need maybe 5. Look for that pretty pink color and C shape that's your signal they're done. One minute too long and they get rubbery. Trust me I've made that mistake before.
Saving Some For Later
My favorite thing about this soup is how well it keeps. Pop leftovers in a container and they stay good in the fridge for three days. Just warm it up slowly when you're ready either on the stove or in the microwave. Add a splash of broth if it needs thinning out. The trick is gentle heat too hot and quick makes the cream separate nobody wants that.
Making It Your Way
Sometimes my sister asks for a lighter version so I use whole milk instead of half and half. It still tastes amazing just not quite as rich. Vegetable stock works beautifully if you want to change up the base. My friend who can't do dairy loves it with coconut milk though of course then we skip the parmesan. The recipe is so forgiving you really can't go wrong.
Perfect Partners
Nothing makes me happier than serving this soup with warm crusty bread for soaking up every last drop. A simple green salad on the side keeps everything light and fresh. When friends come over I love pairing it with garlic bread hot from the oven. My husband started opening a bottle of crisp white wine with this soup the combination is absolutely perfect.
Mix It Up
Some nights I play around with different add-ins. Sweet corn kernels or juicy diced tomatoes give it a lovely summer feeling. A splash of white wine or squeeze of lemon brightens everything up. Last week I tried it with baby kale instead of spinach and my family loved it. My spice-loving son adds extra red pepper flakes to his bowl while I keep mine gentler.
Sharing The Love
This soup works for so many occasions. Quick weeknight dinners special lunch gatherings even holiday starters. Sometimes I serve it over pasta when we need something extra filling. It's become my go-to recipe when hosting dinner parties everyone always asks for seconds. The way it fills the house with those wonderful aromas just makes everything feel cozy and welcoming.
Pin it
Frequently Asked Questions
- → What type of shrimp should I use?
- Use peeled and deveined shrimp, patted dry. Any size works, though medium to large shrimp are ideal for soup.
- → Can I substitute the half and half?
- Yes, you can use whole milk instead of half and half, though the soup won't be quite as rich.
- → How do I know when the shrimp is cooked?
- Shrimp are done when they turn pink and opaque, usually 3-4 minutes. Be careful not to overcook as they can become tough.
- → Can I adjust the spiciness?
- Yes, you can adjust or omit the red pepper flakes to control the heat level according to your preference.
- → How should I adjust the salt?
- Salt level depends on your stock - if using regular sodium stock, start with less salt and adjust to taste.