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This velvety Shrimp Soup takes me back to our cherished Italian spot. 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 perk up as they catch a whiff of it bubbling away. What started as a random kitchen test based on my creamy sun-dried tomato sauce turned into something we now treasure. The mix of plump shrimp, fresh spinach and that dreamy Alfredo-like base makes for the ultimate comfort food.
Our Beloved Mealtime Choice
This soup has saved our dinner plans countless busy evenings. Everything gets thrown in a single pot so there's barely any washing up afterward—always a plus in my home. You'll get protein and veggies all in one bowl. I sometimes swap in regular milk for the half and half to make it lighter but it doesn't lose any of that wonderful creaminess. When my fussiest child asks for more, I know we've got a winner.
Your Ingredient List
- Raw shrimp: Get around ¾ pound peeled and cleaned. You can use thawed frozen ones too—just make sure they're dry before adding them in.
- Leafy spinach: A couple generous handfuls will do the trick, don't worry if it seems too much.
- Flavorful stock: I stick with low-sodium chicken stock so the salt levels don't get out of hand.
- Creamy half and half: This gives that wonderful richness. Regular milk works fine if you want something lighter.
- Common flour: Plain all-purpose flour will thicken things nicely.
- Freshly grated parmesan: Don't bother with the container stuff. Grating it yourself makes all the difference.
- Flavor boosters: A mix of Italian herbs, salt, pepper and a tiny bit of red pepper flakes for warmth.
Cooking Instructions
- Create Your Flavor Base
- Warm up some butter in your pot then toss in onions and garlic until they're soft and your kitchen smells wonderful—about 3 minutes does it.
- Thicken Things Up
- Add flour and keep stirring. Don't skip this part—it's what gives you that perfect thickness later on.
- Mix Your Liquids
- Pour in stock, half and half, and sprinkle in all those seasonings. Let everything bubble gently until it looks thick and inviting.
- Cook The Seafood
- Drop in your shrimp and watch them turn that lovely pink color as they curl up. This won't take long at all.
- Add The Final Ingredients
- Toss in spinach and parmesan. You'll love watching the greens shrink down as the cheese melts into the soup.
Nailing Tender Shrimp
I've figured out how to get perfectly juicy shrimp after lots of trial runs. They cook so fast you can't walk away. The medium-sized ones need just 2-3 minutes, while larger ones might take up to 5. Watch for that nice pink shade and curved shape—that's when they're done. Just a minute too long and they'll get tough. I've definitely made that mistake once or twice.
Storing Leftovers
What's great about this soup is how nicely it keeps. Leftover portions stay good in the fridge for three days in a sealed container. When you want to reheat it, do it slowly on low heat or in short bursts in the microwave. Add a bit more broth if it's gotten too thick. The key is gentle warming—too hot and fast will make the creamy parts separate and that's not what you want.
Customization Tips
My sister often wants a lighter version so I throw in milk instead of half and half. It's still tasty, just not as rich. You can easily swap in veggie stock if that's more your style. My friend who can't handle dairy loves it with coconut milk, though we obviously skip the cheese then. This recipe really can't go wrong no matter how you tweak it.
Tasty Companions
I love serving this soup with some hot crusty bread for mopping up all that goodness. A light green salad on the side balances things out perfectly. When we have company over, I'll put out some freshly baked garlic bread too. My husband started bringing out a bottle of chilled white wine with this meal and I can't imagine a better match.
Fun Variations
I sometimes throw in different extras for fun. Fresh corn or chunky tomatoes give it a summery feel. A dash of white wine or fresh lemon juice really brightens things up. Last time I tried baby kale instead of spinach and it was a big hit with everyone. My son who loves heat adds extra pepper flakes to his portion while I keep mine milder.
Perfect For Any Occasion
This soup works for pretty much any event. Quick family dinners, lunch with friends, or even holiday appetizers. I've served it over pasta when we needed something more filling. It's become what I cook when people come over for dinner—everyone wants seconds. The way those amazing smells fill up the house just makes everything feel so homey and warm.
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Frequently Asked Questions
- → Which size seafood works best?
- Go for cleaned, shell-free seafood that's patted dry. While any size works fine, medium to big pieces show up better in the soup.
- → Can I swap out the cream mixture?
- Sure, regular milk can replace the cream mixture, but your soup won't turn out quite as thick and luxurious.
- → How can I tell when the seafood is done?
- Your seafood is ready when it turns coral-colored and solid, typically taking 3-4 minutes. Don't leave it too long or it'll get rubbery.
- → Is it possible to make it less hot?
- Absolutely, you can cut back or skip the chili flakes completely to match how much heat you like.
- → What's the best way to handle saltiness?
- The salt needed changes based on your broth - if you're using normal broth (not low-sodium), start with just a pinch and add more as needed.