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!
If you love this recipe, you should try my other soup recipes tomato egg drop soup, healthy spinach soup or the vegan tomato soup.
Why You'll Love This Italian Shrimp Soup
This is one of those cozy soup recipes I keep coming back to—the flavor is seriously 10/10. The secret is the simple roux, which gives the broth just the right amount of body, while half-and-half makes it wonderfully creamy without making the soup feel too heavy. Add the shrimp at the very end so they stay tender, and you have a creamy, comforting seafood dinner in just 20 minutes!
I love that everything comes together in one pot with simple ingredients, making this an easy weeknight meal when you want something cozy without spending hours in the kitchen. It tastes as if it took much longer than it actually did!
If you love easy seafood dinners, you’ll also want to try my other quick shrimp recipes!
★★★★★
"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 👍🏻)"
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This soup is a delicious twist on the creamy Tuscan shrimp recipe 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.
The Best Way to Cook Shrimp in Soup
Before we get to the ingredients, there’s one thing I always like to point out when making shrimp soup: don’t add the shrimp too early!
The soup base needs time to simmer and develop all that delicious flavor, but shrimp cook in just a few minutes. Add them toward the end, and they gently cook in the hot broth until tender instead of simmering away and turning tough or rubbery.
It’s a simple rule I always follow: Build the soup first, cook the shrimp last.
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.
How to make soup with shrimp?
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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Tips for Success
- How to thaw frozen shrimp: If you’re using frozen shrimp, place them in a bowl of cold or room-temperature water and let them sit for about 10 minutes, or until thawed. The exact time will depend on how many shrimp you’re thawing. Drain well and pat them dry with paper towels before adding them to the soup.
- Adjust the salt: I used 33% reduced-sodium chicken stock, so keep in mind that the amount of salt you need will depend on the stock you use. If you’re using unsalted or regular chicken stock, taste the soup and adjust the salt accordingly.
- Want a lighter soup? You can use whole milk instead of half-and-half. The soup will still be creamy, just a little lighter.
- Add the shrimp at the end: Shrimp cook quickly, so don’t add them too early. If they simmer in the soup for too long, they can turn tough and rubbery.
- How do you know when shrimp are cooked? They should turn pink and opaque and curl into a loose “C” shape. Once they reach that point, they’re ready!
Shrimp Soup FAQ'S
You can use fresh or frozen shrimp for this soup. I actually use frozen shrimp quite often because they’re convenient, easy to keep stocked in the freezer, and are usually frozen soon after processing. If using frozen shrimp, thaw them first, drain well, and pat them dry before adding them to the soup.
Should you use shrimp with or without tails? Both work, but I prefer shrimp with the tails on when making soup. The tails add extra flavor to the broth as the shrimp cook, and I find the tails are surprisingly easy to remove right in your bowl.
For soup, it’s much less of a hassle than it is with pasta or other dishes where you’re trying to get every bite with a fork. Just pick up the tail, gently pull it away, and keep eating!
The trick is adding the liquid slowly. Once your butter and flour are combined, whisk in the stock a little at a time rather than pouring it all in at once. Keep whisking as you add it, making sure each addition is fully incorporated before adding more.
A few simple tips help, too:
Cook the flour briefly with the butter to remove the raw flour taste.
Use medium heat so the roux doesn’t cook too quickly.
Whisk constantly as you add the stock.
Once the stock is smooth, stir in the half-and-half.
If your soup does develop a few lumps, don't panic—a vigorous whisk can often smooth them out.
You can, but flour is what gives this particular soup its creamy body and silky texture, so I recommend keeping it if you can.
If you need to skip the flour, you have a couple of easy options. A cornstarch slurry can thicken the soup, or you can use a gluten-free all-purpose flour if you want to keep the same roux-based method while making the soup gluten-free.
Just keep in mind that each option can give you a slightly different texture, so the soup may not be quite as creamy and velvety as the original.
Absolutely! Frozen shrimp work beautifully in soup, and they’re actually one of my favorite options because I can keep a bag in the freezer and have shrimp ready whenever I need them.
For the best texture, thaw the shrimp first, then drain and pat them dry with paper towels. I usually thaw them in cold or room-temperature water for about 10 minutes, depending on the quantity.
And an important tip: don’t add frozen shrimp directly to the soup. As they thaw, they release excess water, which can dilute the broth and leave you with a thinner, less flavorful soup. For the best texture and flavor, thaw the shrimp first, drain them well, and pat them dry before adding them to the soup.
Yes, you can, but I prefer using raw shrimp for this soup. Raw shrimp gently poach in the broth as they cook, releasing their natural flavor and adding more depth to the soup while staying tender and juicy.
Cooked shrimp will work in a pinch, but the soup may not have quite as much shrimp flavor. If that’s what you have on hand, simply add them at the very end and heat them through for a minute or two. Since they’re already cooked, avoid simmering them for too long—they can quickly become tough and rubbery.
The key is simple: don’t overcook them! Shrimp cook much faster than the soup itself, so save them for the very end.
Let your soup base simmer and develop flavor first, then add the shrimp and gently cook until they’re pink, opaque, and curled into a loose “C” shape. This usually takes just a few minutes, depending on their size.
A simple rule to remember: build the soup first, cook the shrimp last. If shrimp curl tightly into an “O” and feel firm or rubbery, they’ve likely been cooked too long.
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, spinach and parmesan. Cook for 3 to 4 minutes or until the shrimp is cooked through and the spinach 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.
How To Turn Shrimp Soup Into A Meal?
This creamy Italian-style seafood soup is satisfying on its own, but it’s easy to turn it into a complete, hearty seafood dinner with a few simple additions.
Serve it with crusty bread: This is probably my favorite way to serve it. A warm slice of no-knead Dutch oven bread is perfect for soaking up that creamy broth. You could also try our easy air-fried garlic bread or a few slices of focaccia.
Serve it alongside pasta: Pair the soup with your favorite red-sauce pasta, such as ground chicken baked ziti or spicy chicken pasta. The bright tomato sauce adds a pop of color and acidity that balances the rich, creamy, Alfredo-style soup.
Add potatoes: Diced Yukon Gold potatoes make the soup even cozier and filling. Cook them until tender before adding the shrimp so everything finishes at the same time.
Add white beans: Cannellini or Great Northern beans are an easy way to add extra protein and make the soup more substantial.
Serve it with a simple salad: You really can’t go wrong with the classic soup-and-salad combination. A crisp green salad with a bright lemony vinaigrette adds freshness and acidity that cuts through the creamy broth.
My favorite combination? Shrimp soup, crusty bread, and a simple green salad. It’s cozy, filling, and still feels like an easy weeknight dinner.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Patrick@looneyforfood.com
Got of plane, first thing to do? Check this recipe out! Now I need to find some bread to soak up that sauce!
Maria Doss
Thank you Patrick:)
Kelly @ Kelly Lynns Sweets and Treats
Looks so warm and comforting Maria! I definitely agree that bread is a must for sopping up every delicious bit of this soup!!
Maria Doss
Thank you Kelly:)
Angie Shusterr
What a great easy recipe. Served it over fettuccine the first time.
Next time I used 2 pounds of shrimp, and we used up two baguetttes from Costco. Not a drip left in the pan. I can't eat spicy so I put powdered red pepper flakes( I put it through the food processor) on the table.
I thought ahead and had the recipe printed out for the guest. The only argument was the perfect
Wine to pair with it.
Thank you for the perfect recipe.
P.S. I used all half and half.
Francine
I made this recipe and it was so delicious. 1) I omitted the onions and used shallots; and 2) I reduced the italian spices to 1/2 teaspoon. Riesling wine was a perfect match for this recipe.be
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Rissa
Looks delicious, I think I will add gnocchi to mine
Maria Doss
Fabulous idea 🙂
Janice Renfro
What a great recipe. I'm going to try it. Can I use self rising flour since I don't have all purpose? Thanks for the recipe.
Maria Doss
Hi Janice, Self-raising flour contains baking powder, so it’s not the best substitute. While you could omit the flour altogether, keep in mind that the soup will be significantly thinner - Maria
Melissa
How many servings are there in this recipe?
Melissa
Oops, I just saw the servings.
Maria Doss
Great!
Anna
Looks yummy!! Can you tell me the servings, I can't seem to find that info. And how would you double the recipe? Thanks!!
Maria Doss
Thanks Anna for pointing it out. It is 2 servings (I have updated).
To double the recipe :
Heat 4 tablespoons olive oil into a pan. Cook about 1 pound or more shrimp in a single layer (may be in 2 batches) until cooked on both sides. Transfer shrimp into a seperate plate.
Heat 4 tablespoons butter in the same pan. Saute 1 cup chopped onion, 4 minced garlic and 1/2 teaspoon red pepper flakes until onions are translucent. Stir in 2 tablepoons all purpose flour and cook for 30 seconds until raw smell of flour is gone.
Now add 2 cans chciken stock, 1 cup heavy cream, 1/2 cup milk, 2 teaspoons Italian seasoning, 1/2 cup parmesan, 4 handful baby spinach and salt (1-1 1/2 teaspoons). Let it come to a boil and cook until spinach is wilted. Stir in shrimp along with accumulated juices. Serve hot with crusty bread.
Hope it helps:)
Ryan
What is pepper powder? Finely ground black pepper? Chili powder? If chili powder what type?
Maria Doss
Ground black peppercorns, hope it clarifies:)
Kimmy Jo
Nutritional information please
Maria Doss
I'm so sorry that I don't have nutritional information updated on my site right now. But, I'm seriously working on this and will get all recipes nutritional information going forward. Extremely sorry about this:)
Janet
I made this recipe and froze it in individual containers for work lunches. I added some diced celery, mushrooms, and extra spinach to bulk it up some. It is delicious and filling.It froze and reheated in the microwave well.(Yes, I know people say that you cannot freeze cream soups. It is not true.) I will definitely be making it again.
Maria Doss
Hi Janet, What a fabulous meal prep idea!! Thank you for sharing all the details. So glad you liked it:) - Maria
Monika
Just tried your recipe tonight - it was truly delicious!Thank you 🙂
Maria Doss
So glad that you loved it 🙂
Lisa Ryan
This soup is delicious! It is Keto friendly using all heavy cream instead of milk. Also added some sauteed mushrooms. Husband loved it! Will definitely make again.
Maria Doss
Yay!! Glad you liked it hun:)
Janice
Great recipe! I made it for a luncheon yesterday; guests loved it. One guest who is not a soup lover said he could eat a quart of it. I added chopped celery and scallops and omitted the red pepper flakes. Recipe is on my list of favorite soups.
Maria Doss
That’s so great to hear! Wishing you a very happy new year - Maria ♡
Sharbari
Hi, I'm in India. Tried this on Saturday as part of an all-Italian lunch menu and it turned out really well! Thanks 🙂
I'd like to make a light zuppa pesce version some time too, for those meals when the soup is to be followed up with a heavy mains. Any ideas?
Maria Doss
Thank you Sharbari, glad you liked it:) I have not tried Zuppa pesce, hence cannot assist you. But, this https://www.allrecipes.com/recipe/230551/zuppa-di-pesce-fra-di-avolo/ seems to be good and has 4.9 star reviews. Hope it helps:)
Jessie
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 shrimp 👍🏻). Thank you!!
Diana
I just made this soup and it is amazing. I did do some changes though. Instead of chicken broth I used shrimp broth and I used only 1/2 of the pepper flakes and added about two tablespoons of turbinado sugar. I’m going to make this soup for the rest of my life. Thank you so much ❤️
Lily Byrne
I made this soup tonight. It was amazing!! Definitely a keeper recipe!!
Tracy
Love this recipe! The only thing I did different was add a good pinch of fresh ground nutmeg along with the shrimp - nutmeg always amps up the flavor of cream sauces & creamed spinach.
Sierra Pilch
AMAZING I made this last night and it was absolutely delicious creamy flavorful I ate it over a bed of lemon and herb rice and it was just magnificent! Going to add crab and scallops to it next time
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Varun
I made this shrimp soup last week and then again yesterday due to popular demand! My family devoured it.
Brenda Devereaux
can you use frozen shrimp?
Maria Doss
Hi Brenda, You can definitely use frozen shrimp, but I recommend defrosting it and patting it dry before adding it to the soup. Using frozen shrimp straight from the freezer could release excess moisture, potentially diluting the soup - Maria
Barbara
WOW! This soup was so easy and unbelievably delicious! I used frozen shrimp with no issues. I also substituted Old Bay seasoning for the Italian (for no other reason than I couldn't find the Italian!) Great recipe!!!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Ezme
Me and my family loved this although we had to triple the amount to make some for us all to enjoy at least two bowls. Over all a really good recipe
Maria Doss
That’s so great to hear, so glad you loved it and appreciate the feedback - Maria