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This silky shrimp soup takes me back to that little Italian place we adored. The smooth, luxurious broth packed with juicy shrimp comes together in only 20 minutes. I can't help but smile when I see my family's eyes light up as it bubbles away on the stove. What started as me playing around with my tomato cream sauce turned into something we can't get enough of. When shrimp, fresh spinach and that Alfredo-like sauce meet, you've got pure comfort waiting in your bowl.
Our Go-To Dinner
This soup has gotten us through countless hectic evenings. Since everything cooks in just one pot, there's way less to clean up after - that's always a bonus in my book. You get protein and veggies all in one dish. Sometimes I swap in whole milk for the half and half to make it a bit lighter, but it's still super creamy and tasty. Even my choosiest eater comes back for more, and trust me, that doesn't happen often!
Your Shopping List
- Raw shrimp: You'll want about ¾ pound, already peeled. If you've got frozen ones, they work great too - just make sure to thaw and dry them first.
- Baby spinach: Throw in two handfuls - don't worry if it seems like too much, it shrinks down nicely.
- Quality stock: I go for low sodium chicken stock so I can add salt my own way.
- Half and half: This gives that wonderful creaminess. Want something lighter? Whole milk works too.
- All purpose flour: Nothing fancy, just regular flour to give your soup some body.
- Parmesan cheese: Don't bother with the pre-shredded kind. Freshly grated melts so much better.
- Flavor boosters: Some Italian seasoning, salt, pepper, and a tiny bit of red pepper flakes for just a hint of warmth.
Cooking Steps
- Get Your Base Going
- First, I melt some butter in my big pot and cook the onions with garlic until everything smells wonderful - about 3 minutes does the trick.
- Thicken It Up
- Add your flour and keep stirring. Don't skip this part - it's what gives your soup that perfect thickness later.
- Create Your Broth
- Pour in your stock, half and half, and all those tasty seasonings. Let it all bubble gently until it starts looking thick and yummy.
- Cook The Shrimp
- Now drop those shrimp in and watch as they turn a pretty pink color and curl up. This won't take long at all.
- Final Additions
- Toss in your spinach and parmesan at the end. It's amazing how the spinach shrinks down and the cheese just melts right in.
Nailing The Seafood
I've figured out how to get perfectly juicy shrimp after plenty of fails. They cook so fast, you've gotta keep your eyes on them. Medium ones need only 2-3 minutes, while bigger shrimp might take up to 5. When they turn that nice pink shade and curl into a C shape, they're done. Leave them too long and they'll get tough. I've been there and it's not what you want!
Storing Leftovers
One thing I love about this soup is how well it keeps. Just put any extra in a container and it'll stay good in your fridge for three days. Warm it up slowly when you want it, either on your stovetop or in the microwave. You might need to add a splash of broth if it's gotten too thick. Remember to use gentle heat - if you rush it with high heat, the cream might separate and that's never pretty.
Custom Tweaks
My sister often wants a lighter version, so I use whole milk instead of half and half. It's still super tasty, just not quite as rich. You can swap in veggie stock for a different flavor base. My friend who can't eat dairy loves it with coconut milk, though we skip the parmesan when making it that way. The soup is so adaptable you can try all sorts of changes.
Tasty Pairings
I get so happy serving this soup with some warm crusty bread to soak up all that amazing broth. A simple green salad on the side keeps everything balanced. When friends drop by, I'll put out some hot garlic bread straight from the oven. My husband started bringing out a crisp white wine with this meal, and wow, they go together so well.
Fun Variations
I sometimes throw in different extras for fun. Fresh corn kernels or chopped tomatoes give it a summery feel. A bit of white wine or fresh lemon juice adds brightness. I tried it with baby kale instead of spinach last week and my family couldn't get enough. My son who loves spicy food always adds extra red pepper flakes to his bowl, while I keep mine milder.
From My Table To Yours
This soup works for just about any occasion. Quick dinners, lunch gatherings, or even as holiday starters. I sometimes ladle it over pasta when we need something more filling. It's become what I make when friends come for dinner - everyone always wants more. The way it fills your home with those amazing smells just makes everything feel cozy and welcoming.
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Frequently Asked Questions
- → What kind of shrimp works best?
- Go for peeled and deveined shrimp that are rinsed and dried. Medium or large shrimp are a great fit, but any size is fine.
- → Can I swap the half and half?
- Sure, whole milk is a good alternative, but it won't turn out as rich.
- → How can I tell when shrimp is done?
- They're fully cooked when they shift to a pink, opaque color—this takes around 3-4 minutes. Don’t overdo it, or they’ll get rubbery.
- → Is the heat level adjustable?
- Definitely! You can scale back or skip the red pepper flakes if you prefer a milder taste.
- → How should I balance the saltiness?
- It depends on your stock. If it contains salt, start with a small amount and tweak until it tastes just right.