By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
331 cal · 20 min
Shrimp & Pasta Formaggio
Recipe GLPR0a7f5ab2d2ded3
A creamy, elegant pasta dish combining tender shrimp with wilted spinach, diced tomatoes, and a blend of melted Italian cheeses. Angel hair pasta is tossed with a rich tomato and cream sauce infused with garlic, creating a restaurant-quality meal ready in just 20 minutes.
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Ingredients
8 oz. angel hair pasta, uncooked
1 tablespoon olive oil
3 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
6 oz. fresh baby spinach leaves
1 lb. large shrimp, peeled and deveined
1/2 cup heavy whipping cream
1 cup shredded Italian three-cheese blend
3 tablespoons grated Parmesan cheese
Directions
Cook the angel hair pasta according to package directions without adding salt. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the hot oil and cook, stirring constantly, for about 1 minute until fragrant and just beginning to soften.
Stir in the canned tomatoes with their juices and simmer for 4 minutes, stirring occasionally, to allow the flavors to meld.
Add the fresh spinach to the skillet and cook, stirring, for about 1 minute until the leaves are wilted and tender.
Add the shrimp and whipping cream to the skillet. Cook, stirring occasionally, for 4 minutes until the shrimp are opaque and cooked through (internal temperature 145°F).
Add the drained cooked pasta to the skillet and toss gently until well coated with the sauce.
Sprinkle the shredded Italian three-cheese blend and Parmesan cheese over the top of the pasta. Cover the skillet with a lid.
Remove from heat and let stand covered for 5 minutes, allowing the cheeses to melt completely before serving.
Comments
Shrimp and pasta formaggio checks the core boxes for a Charlotte weeknight: all ingredients are standard stock at Harris Teeter, Food Lion, Kroger, or Walmart, with shrimp particularly competitive at the coast-proximate chains. The real cost driver is shrimp at roughly $12–15 per pound, pushing the dish to around $3.50–4.00 per serving, which is mid-range for a cream pasta. The stated 20 minutes ignores pasta water boil time and shrimp thaw if frozen, so expect 25–28 minutes total. The dish doesn't reheat well—cream sauces split and shrimp toughens—making it a same-night commitment, though it feeds six generously without fussy plating or constant stirring.
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