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Creamy Shrimp Parmesan Soup

chef Laya
Creamy Shrimp Parmesan Soup is a quick and comforting one-pot dinner made with tender shrimp, garlic, Parmesan cheese, spinach, and a rich cream broth. This easy shrimp soup is ready in about 30 minutes and perfect with crusty bread.
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Prepr Time 10 minutes
Cooking Time 20 minutes
ToTal Time 30 minutes
Type of plate Dinner, Soup
kitchen American, Italian-Inspired
Serving 4

Ingredients
  

For the shrimp

  • 1 pound large raw shrimp peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon smoked paprika optional
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the creamy Parmesan soup

  • 2 tablespoons unsalted butter
  • ½ medium yellow onion finely diced
  • 4 garlic cloves minced
  • ¼ teaspoon crushed red pepper flakes optional
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley optional
  • Salt and black pepper to taste

Optional toppings

  • Extra grated Parmesan cheese
  • Fresh parsley
  • Red pepper flakes
  • Lemon wedges
  • Crusty bread garlic bread, or croutons

Instructions
 

  • Pat the shrimp dry. Season with salt, black pepper, Italian seasoning, and smoked paprika, if using.
  • Heat the olive oil and 1 tablespoon butter in a Dutch oven or large soup pot over medium-high heat.
  • Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.
  • Reduce the heat to medium. Add 2 tablespoons butter to the pot. Add the diced onion and cook for 3 to 4 minutes, until softened.
  • Add the garlic and red pepper flakes, if using. Cook for 30 seconds, stirring constantly.
  • Sprinkle the flour over the onion and garlic. Stir and cook for 1 minute.
  • Slowly pour in the chicken broth while whisking or stirring to keep the broth smooth. Add the Italian seasoning and bring to a gentle simmer.
  • Simmer for 3 to 4 minutes, until the broth begins to thicken slightly.
  • Lower the heat. Stir in the heavy cream and warm for 2 to 3 minutes without boiling.
  • Remove the pot from the heat. Add the grated Parmesan gradually, stirring after each addition until smooth.
  • Stir in the baby spinach until wilted. Add the lemon juice.
  • Return the shrimp and any juices from the plate to the soup. Warm gently for 1 to 2 minutes, without boiling.
  • Taste and adjust salt and black pepper. Garnish with parsley, extra Parmesan, red pepper flakes, and lemon wedges. Serve immediately.

Notes

  • Use raw shrimp: Raw shrimp provide the best tender texture. If using pre-cooked shrimp, add it only in the final minute to warm through.
  • Fresh Parmesan matters: Grate a block of Parmesan rather than using shelf-stable powdered Parmesan for a smoother, richer broth.
  • Do not boil dairy: Keep the soup at low heat after adding cream and Parmesan to prevent separation.
  • Make it gluten-free: Use a 1:1 gluten-free flour blend or thicken with a cornstarch slurry instead of flour.
  • Add pasta: Stir in 1½ cups cooked small pasta near the end for a more filling meal.
  • Use spinach carefully: Add it only at the end because it wilts very quickly.
  • Adjust thickness: Add extra broth for a thinner soup, or simmer the broth longer before adding cream for a thicker soup.