This Creamy Shrimp Soup rivals those from your favorite Italian restaurant. Ready in just 20 minutes, it’s rich, luscious, and incredibly easy to prepare. Your family will be begging for seconds!
This creamy shrimp soup is one of the best Italian seafood soups you'll ever try! It is quick and easy to make in one pot, creamy, cozy and comforting.
This soup is a delicious twist on the shrimp with sun-dried tomato cream sauce I shared years ago. Like the Tuscan chicken soup that features tender chicken, this shrimp soup features rich, creamy Alfredo sauce. It’s utterly delicious and pairs perfectly with a slice of crusty bread.
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Why you'll love it?
- Knock your sock off taste
- One pot seafood soup
- Ready in 20 minutes
- Protein and vegetables cooked together
- Use milk to make it lighter
Reader Feedbacks
"Amazing, next time I'm gonna double the recipe! I seasoned my gulf prawns with lemon pepper and sautéed my onions in a herb garlic compound butter"
"Holy bananas, this recipe is amazing. It combines all of my favorite things (spinach, seafood & heavy cream 😬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen 👍🏻)"
"Doubled it. Delicious!"
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Shrimp - For the best results in shrimp recipes, I recommend using raw, peeled shrimp. If you're using frozen shrimp, be sure to thaw them thoroughly before adding them to the creamy shrimp soup.
- Spinach - Use baby spinach leaves, which are tender and cook in just 2 to 3 minutes.
- Stock - In most soup recipes, I use 33% reduced-sodium chicken stock. If you’re using no-sodium or regular-sodium stock, be sure to adjust the salt accordingly.
- Half and half - Half and half is a blend of equal parts heavy cream and milk. For a lighter option, you can substitute whole milk instead of using half and half to make a lighter creamy shrimp soup.
- All purpose flour - The main thickening agent for creating a roux in any Alfredo sauce is flour.
- Parmesan - Use freshly grated parmesan or pre-shredded cheese. Avoid using the pre-grated cheese in the green jars.
Pro tip: If you'd like to use frozen shrimp, make sure to thaw them first and pat dry before adding into the creamy shrimp soup.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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💡 How long to cook shrimp in soup? Prawns cook quickly, and one common mistake is overcooking them. Medium-sized prawns typically take 2 to 3 minutes to cook, while larger ones need 4 to 5 minutes. They’re done when they curl into a "C" shape and turn pink. Keep a close eye on them, as they can go from juicy to rubbery in just a few minutes.
Recipe tips
- To defrost frozen shrimp – Place them in a bowl of cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of prawns). Drain and pat dry with paper towels.
- Chicken stock - I used 33% chicken stock. if you are using no sodium or regular salt, then adjust salt accordingly.
- Use whole milk instead of half-and-half to make lighter tuscan creamy shrimp soup.
More shrimp recipes
Creamy Shrimp Soup
Ingredients
- 2 tablespoons butter
- ½ cup finely chopped onion
- 2 large garlic cloves finely chopped
- 2 tablespoons all purpose flour
- 2 cups chicken stock I used 33% reduced sodium
- ½ cup half and half or use whole milk
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon salt
- ¼ teaspoon pepper powder
- ⅛ teaspoon red pepper flakes
- ¾ pound shrimp peeled, deveined and patted dry
- 2 handfuls baby spinach
- ¼ cup grated parmesan
Instructions
- Melt butter in a medium pot, placed over medium heat. Add the chopped onion and garlic, and saute for about 3 minutes.
- Add the flour and cook stirring constantly for 1 to 2 minutes.
- Add the stock, half-and-half, Italian seasoning, salt, pepper and red pepper flakes.
- Cook, stirring occasionally, until the mixture reaches a gentle simmer. Continue cooking for 3 to 4 minutes, or until the soup has thickened slightly.
- Stir in the shrimp, spianch and parmesan. Cook for 3 to 4 minutes or until the shrimp is cooked through and the spianch is wilted. Serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Laura C
Wow! Delicious Lenten meal. Had some crusty sourdough with it. I used half chicken broth and half clam juice. Love the seasoning in this. Just a hint of heat but very tolerable. This is one I will definitely repeat! Thank you.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
BRENDA WITHERSPOON
Awesome❤️❤️❤️made it back to back
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Lance
Really a great soup. But instead of chicken stock, I used Lobster base, from Better Than Bouillon brand.