Name: Creamy Shrimp Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 tablespoons butter; ½ cup finely chopped onion; 2 large garlic cloves, finely chopped; 2 tablespoons all-purpose flour; 2 cups chicken stock; ½ cup half-and-half or 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

Jump to Recipe· 4.8 from 18 reviews

If you’re in the mood for something soul-warming, a little bit fancy, and absolutely effortless to whip up, you have to try Creamy Shrimp Soup. Imagine plump, juicy shrimp bathing in a velvety broth infused with hints of garlic, Parmesan, and Italian spices, all finished with a pop of vibrant spinach. It’s restaurant-quality comfort in a bowl, beautifully balanced between richness and freshness, and the best part is, you’ll have it on the table in just 20 minutes. Trust me, this creamy delight is about to become the highlight of your weeknight dinner routine!

Creamy Shrimp Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Creamy Shrimp Soup comes from everyday ingredients, each bringing its own flair to the dish. Simple but essential, every component builds layers of flavor, texture, or color that make this soup truly memorable.

Butter: Adds rich flavor and creates the perfect base for sautéeing the aromatics.
Onion (½ cup, finely chopped): Provides savory sweetness and depth as the soup’s foundation.
Fresh garlic (2 large cloves, finely chopped): Infuses the soup with a gentle, aromatic punch that shrimp loves.
All-purpose flour (2 tablespoons): Just enough to thicken the broth and make it silky-smooth.
Chicken stock (2 cups, 33% reduced sodium): Delivers a savory backbone—use high-quality stock for the best results.
Half and half (½ cup, or whole milk): Brings that dreamy, creamy texture without making the soup too heavy.
Italian seasoning (1 teaspoon): A classic blend for easy, herby depth that feels a little bit special.
Salt (¼ to ½ teaspoon): Boosts overall flavor—adjust to taste based on your stock and personal preference.
Pepper powder (¼ teaspoon): Gives just the right amount of warmth and earthiness.
Red pepper flakes (⅛ teaspoon): Adds a subtle, gentle heat to balance the creamy richness.
Shrimp (¾ pound, peeled, deveined, patted dry): The star of the show—fresh or thawed shrimp both work beautifully.
Baby spinach (2 generous handfuls): Pops of green color and freshness that melt perfectly into the soup.
Grated Parmesan (¼ cup): The savory, cheesy finish that ties every spoonful together with just the right salty note.

How to Make Creamy Shrimp Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a medium pot over medium heat. Once it’s bubbly and fragrant, toss in your chopped onion and garlic. Sauté for about 3 minutes, stirring regularly, until everything smells irresistible and the onions are tender and translucent. This step sets up the aromatic base that makes the soup taste like you’ve been simmering it all day.

Step 2: Make the Roux

Sprinkle the flour over your buttery onion-garlic base. Stir constantly for 1 to 2 minutes—this helps to cook out any raw flour taste and paves the way for that signature silky texture in Creamy Shrimp Soup. The mixture should bubble and start to thicken ever so slightly, forming a light roux.

Step 3: Build the Broth

Gradually pour in the chicken stock and half and half (or milk) while stirring. Add the Italian seasoning, salt, pepper, and red pepper flakes. Keep stirring gently and bring the mixture to a gentle simmer. Let it hang out on the stove for about 3 to 4 minutes, just until it thickens up and the flavors have a minute to mingle.

Step 4: Cook the Shrimp and Spinach

Now, drop in the shrimp, baby spinach, and grated Parmesan. Stir well and keep an eye on your shrimp—they’ll only need 3 to 4 minutes to cook through and turn perfectly pink. The spinach will wilt beautifully and the Parmesan will melt in, making your soup irresistibly lush and creamy.

Step 5: Serve Hot

Ladle your Creamy Shrimp Soup into warm bowls and get ready to fall in love! Enjoy it right away while everything is rich, steamy, and bursting with flavor.

How to Serve Creamy Shrimp Soup

Garnishes

Nothing finishes off a hot bowl of Creamy Shrimp Soup quite like that final flourish. Try a sprinkle of freshly chopped parsley, a little extra Parmesan, or a squeeze of lemon juice right over the top. If you like a hint more heat, a pinch of extra red pepper flakes does wonders. These simple touches add color, freshness, and a personal stamp to every bowl.

Side Dishes

Pairing is part of the fun! A crusty loaf of bread (think: warm baguette or rustic sourdough) is perfect for dunking, while a crisp green salad brightens your meal and keeps it feel balanced. If you want to keep things low-key, some simple garlic croutons or a handful of oyster crackers are also delicious alongside this soup.

Creative Ways to Present

Impress your guests by serving Creamy Shrimp Soup in warmed mugs or petite cups for an appetizer course, or even ladle it over a scoop of jasmine rice for a cozy, main-course bowl. Another favorite? Serve the soup inside toasted bread bowls for a fun, hands-on dinner that makes even a quiet night at home feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Creamy Shrimp Soup, store it in an airtight container in the refrigerator. It will keep well for up to 2 days. The flavors continue to develop, so leftovers taste just as fantastic—maybe even better!—the next day. Don’t forget to cool the soup to room temperature before refrigerating.

Freezing

Cream-based soups can sometimes separate after freezing, but you can still freeze Creamy Shrimp Soup in a pinch. Pour cooled soup into freezer-safe containers, leaving a little space for expansion. When you’re ready to thaw, do so overnight in the fridge, then reheat gently while stirring well to bring everything back together.

Reheating

For best results, gently reheat the soup over low heat on the stovetop—avoid letting it boil, which can make dairy-based soups separate. Stir occasionally for the creamiest consistency. If using a microwave, heat in short bursts, stirring in between, until heated through. Add a splash of broth or milk if the soup seems a bit thick.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works wonderfully in Creamy Shrimp Soup. Just be sure to thaw them completely, pat them dry, and remove any excess moisture before adding them to the soup for the best texture.

How spicy is this soup?

The soup has a gentle warmth from red pepper flakes, but it’s not overwhelmingly spicy. If you love heat, feel free to add more, or skip the flakes altogether if serving to kids or those who prefer a milder flavor.

Can I substitute the half and half?

Yes, you can use whole milk for a lighter soup, or even heavy cream if you want something ultra-decadent. Just remember that using lower-fat milk will make the soup a little less rich and creamy, but still totally delicious.

What’s the best way to prep shrimp?

Peeled, deveined shrimp are perfect for Creamy Shrimp Soup. If you’re peeling them yourself, save the shells and simmer them in your stock for extra shrimp flavor! Patting the shrimp dry helps them cook quickly and evenly in the soup.

How can I make this dish gluten-free?

It’s easy! Substitute the all-purpose flour for a gluten-free blend or use cornstarch as a thickener. Everything else in the recipe is naturally gluten-free, so everyone can enjoy this hearty, creamy meal together.

Final Thoughts

One taste and you’ll see why Creamy Shrimp Soup is such a hit at my table—every spoonful is comforting, elegant, and seriously satisfying. This is just the sort of dish that makes an ordinary night feel like a celebration, and I can’t wait for you to share it with your favorite people. Grab a pot, pour a glass of wine, and get ready to dive in!