pinach & Mushrooms in Garlic Cream Sauce Recipe

If you’re searching for a dish that’s decadently creamy, loaded with succulent seafood, and bursting with fresh veggies, you’ll fall in love with this pinach & Mushrooms in Garlic Cream Sauce. Imagine pillowy ravioli tossed with shrimp, scallops, earthy mushrooms, and tender spinach, all bathed in a velvety garlic cream sauce. This dish brings together the elegance of Italian-American cuisine Main Course.

Ingredients You’ll Need

The beauty of pinach & Mushrooms in Garlic Cream Sauce lies in its simple but vibrant ingredients. Each one brings something special—whether it’s richness, a pop of color, or a punch of flavor—to create a truly memorable meal.

• Ravioli (1 20-ounce package, cheese or seafood): The pasta base that soaks up all the luscious sauce; choose your favorite filling for a personal touch.
• Olive oil (1 tablespoon): Adds subtle fruitiness and helps sauté the mushrooms perfectly.
• Butter (1 tablespoon): Brings that classic creamy flavor and helps brown the mushrooms.
• Mushrooms (8 ounces, sliced): For earthy flavor and satisfying bite—baby bella or cremini work beautifully.
• Garlic (3 cloves, minced): The aromatic base that infuses the sauce with irresistible fragrance.
• Shrimp (1/2 pound, peeled and deveined): Adds sweet, briny flavor and a touch of elegance.
• Scallops or imitation crab (1/2 pound): Both options bring a delicate seafood note—use whichever you love or have on hand.
• Fresh baby spinach (4 cups): Brightens the dish with color and freshness while adding nutrients.
• Heavy cream (1 cup): The heart of the garlic cream sauce; it makes everything silky and luxurious.
• Grated Parmesan cheese (1/2 cup): Brings salty, nutty depth to the sauce and helps it thicken.
• Crushed red pepper flakes (1/4 teaspoon, optional): Adds just a hint of heat to wake up your taste buds.
• Salt and black pepper (to taste): Essential for balancing and bringing out all the flavors.
• Chopped parsley (for garnish): A fresh, herby finish that really makes the dish pop.

How to Make pinach & Mushrooms in Garlic Cream Sauce

Step 1: Cook the Ravioli

Start by bringing a large pot of salted water to a boil, then add the ravioli. Cook according to the package directions until they’re al dente and floating at the top. Drain the ravioli gently and set aside—you want them ready to soak up all that garlicky cream sauce later.

Step 2: Sauté the Mushrooms

While the ravioli cook, heat the olive oil and butter together in a large skillet over medium heat. Once the butter is melted and bubbling, toss in the sliced mushrooms. Sauté them for about 5 to 6 minutes, stirring occasionally, until they’re golden brown and tender. This step builds a deep, earthy foundation for the pinach & Mushrooms in Garlic Cream Sauce.

Step 3: Add the Garlic

Sprinkle the minced garlic over the mushrooms and stir well. Let it cook for just about a minute—enough for your kitchen to fill with its heavenly aroma but not so long that it burns. This quick step infuses the entire dish with the signature flavor of garlic cream sauce.

Step 4: Cook the Seafood

Add the shrimp and scallops (or imitation crab) to the skillet. Stir gently, and cook for 3 to 5 minutes, just until the shrimp are pink and the scallops are opaque. The key is to avoid overcooking so your seafood stays juicy and tender in the pinach & Mushrooms in Garlic Cream Sauce.

Step 5: Wilt the Spinach

Add the fresh baby spinach to the skillet in handfuls, stirring as it cooks down. It only takes a minute or two for the spinach to wilt and blend into the creamy mixture, adding vibrant color and a boost of nutrition.

Step 6: Make the Garlic Cream Sauce

Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Parmesan cheese, red pepper flakes (if using), and season with salt and black pepper. Let the sauce bubble for 2 to 3 minutes, allowing it to thicken slightly and coat the seafood and veggies beautifully.

Step 7: Finish and Serve

Gently fold in the cooked ravioli, making sure each piece is thoroughly coated with the luscious sauce and mingling with the seafood, mushrooms, and spinach. Serve the pinach & Mushrooms in Garlic Cream Sauce warm, garnished with plenty of chopped parsley for a fresh, colorful finish.

How to Serve pinach & Mushrooms in Garlic Cream Sauce

Garnishes

A generous sprinkle of freshly chopped parsley brightens the dish and adds a welcome herby note. For a little more zing, try a dusting of extra Parmesan or a twist of black pepper right before serving. A drizzle of good olive oil can also bring out the creamy richness of the pinach & Mushrooms in Garlic Cream Sauce.

Side Dishes

This dish is wonderfully rich, so it pairs perfectly with a crisp green salad tossed with lemon vinaigrette. You can also serve it alongside some crusty bread—ideal for sopping up any extra garlic cream sauce. If you’re pouring wine, a chilled glass of Pinot Grigio or Sauvignon Blanc is just the thing to complement the seafood and spinach.

Creative Ways to Present

For a memorable dinner, serve the pinach & Mushrooms in Garlic Cream Sauce in wide, shallow bowls to showcase the pretty colors and textures. You can even plate individual portions with an extra shrimp or scallop on top for visual flair. For a family-style meal, present it in a large serving dish, garnished generously with parsley and shavings of Parmesan.

Make Ahead and Storage

Storing Leftovers

Leftover pinach & Mushrooms in Garlic Cream Sauce can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen as they sit, making for a delicious lunch or dinner the next day.

Freezing

While cream-based sauces can sometimes separate after freezing, you can freeze this dish if needed. Place cooled portions in freezer-safe containers, and freeze for up to a month. For best results, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the pinach & Mushrooms in Garlic Cream Sauce in a skillet over low heat, adding a splash of cream or milk to revive the sauce. Stir gently until warmed through, being careful not to overcook the seafood or ravioli.

FAQs

Can I use frozen seafood instead of fresh?

Absolutely! Frozen shrimp or scallops work perfectly in this recipe. Just be sure to thaw and pat them dry before cooking to avoid excess moisture in the sauce.

What kind of mushrooms are best for this recipe?

Baby bella, cremini, or even white button mushrooms all work well. If you want a more robust, earthy flavor, go with baby bella or cremini.

Can I make this dish vegetarian?

Definitely! Simply skip the seafood and use cheese ravioli. Double up on mushrooms or add roasted veggies for extra heartiness—the garlic cream sauce will still shine.

Is there a lighter version of the sauce?

You can substitute half-and-half for the heavy cream to lighten up the dish. While the sauce will be a bit thinner, it’ll still coat the ravioli and veggies beautifully.

How do I prevent the ravioli from breaking apart?

Handle the cooked ravioli gently, both when draining and when stirring into the sauce. Use a slotted spoon or spider strainer to transfer them, and fold them into the sauce with care.

Final Thoughts

I can’t wait for you to experience the magic of pinach & Mushrooms in Garlic Cream Sauce in your own kitchen! Whether you’re serving it for a cozy family meal or a special dinner with friends, it’s sure to become a go-to favorite. Dive in, enjoy every creamy, garlicky bite, and don’t forget to share your delicious creation with someone you love!

pinach & Mushrooms in Garlic Cream Sauce Recipe

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4.8 from 21 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Delicious ravioli stuffed with seafood, sautéed mushrooms, and fresh spinach, all tossed in a rich and creamy garlic sauce. This Italian-American dish offers a perfect balance of flavors and textures, ideal for a satisfying and elegant meal.

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Ingredients

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Ravioli

• 1 (20-ounce) package cheese or seafood ravioli

Main Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops or chopped imitation crab
• 4 cups fresh baby spinach

Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

Garnish

• Chopped parsley

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Instructions

1. Cook the ravioli: Follow package directions to cook the ravioli until tender, then drain and set aside.
2. Sauté mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add sliced mushrooms and cook for 5 to 6 minutes until golden and tender.
3. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Cook seafood: Add shrimp and scallops (or imitation crab) to the skillet, cooking for 3 to 5 minutes until the seafood is just cooked through.
5. Wilt spinach: Incorporate fresh baby spinach into the skillet and cook until it wilts fully.
6. Make sauce: Pour in heavy cream and bring the mixture to a gentle simmer. Stir in grated Parmesan cheese and crushed red pepper flakes if using. Season with salt and black pepper to taste, then simmer for 2 to 3 minutes until sauce thickens slightly.
7. Toss ravioli: Gently add cooked ravioli to the skillet and toss to coat evenly with the garlic cream sauce.
8. Garnish and serve: Plate the ravioli and garnish with freshly chopped parsley. Serve warm for best flavor.

Notes

• Use fresh or frozen seafood depending on availability for convenience.
• For a lighter sauce, substitute half-and-half instead of heavy cream.
• This dish pairs wonderfully with a crisp white wine and crusty bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 560
• Sugar: 3g
• Sodium: 670mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 155mg