Creamy shrimp, pillowy cheese tortellini, and bright wilted spinach all come together in about 20 minutes for a dinner that feels indulgent but is honestly simple. This recipe is one of those weeknight winners — fast enough for busy evenings, impressive enough for guests, and flexible when you need to swap ingredients. Read on for a clear, practical walkthrough and chef tips to make it shine every time.
Why you’ll love this dish
This pasta strikes a great balance: rich, silky sauce from heavy cream and Parmesan; tender, sweet shrimp; and a pop of green from fresh spinach. It’s quick to prepare, uses just one skillet for most of the work, and hits those comfort-food cravings without taking all evening.
“An easy, restaurant-worthy weeknight dinner — creamy without being heavy, and the shrimp cooks in minutes.” — home cook review
Reasons to try it:
- Fast: Tortellini only takes minutes; shrimp cooks in 3–4 minutes.
- Weeknight-friendly: Minimal prep and one main pan.
- Crowd pleasing: Kid-approved cheese tortellini plus grown-up flavors.
- Versatile: Easy to swap proteins or make lighter/vegetarian.
If you enjoy rich, creamy pasta dishes, you might also like this take on creamy gnocchi with spinach and feta, which uses a similar approach to greens and cheese.
How this recipe comes together
A quick overview before you start so the kitchen flows smoothly:
- Boil the tortellini to package doneness, drain, and reserve briefly.
- Sauté garlic in olive oil to perfume the pan.
- Add shrimp and cook just until opaque — this prevents toughness.
- Toss in spinach and let it wilt.
- Turn the heat low and stir in heavy cream and Parmesan to make a silky sauce.
- Return the tortellini to the skillet, toss to coat, and season.
This order keeps the shrimp tender and ensures the cheese melts into a smooth sauce, not clumped.
What you’ll need
- 9 oz cheese tortellini (fresh or refrigerated works best; frozen is fine if extra time is allowed)
- 1 lb shrimp, peeled and deveined (16–20 count is ideal)
- 2 cups fresh spinach, loosely packed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated melts best)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Notes and substitutions:
- Swap heavy cream for half-and-half + 1 tsp cornstarch for a slightly lighter sauce (whisk cornstarch into the cold half-and-half first).
- Use baby spinach for quick wilting; kale will need a few extra minutes and a splash of water.
- For a vegetarian version, replace shrimp with roasted mushrooms or chickpeas.
- Pantry pairing idea: a soothing bowl like Grandma’s chicken soup is a good starter on colder nights when you want extra comfort.
How to prepare it
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant; don’t let it brown.
- Add the shrimp in a single layer. Cook about 1.5–2 minutes per side, until pink and opaque. Shrimp are done at 145°F internal temperature. Remove from pan briefly if they begin to overcook.
- Stir the fresh spinach into the skillet and cook 1–2 minutes until wilted. If the pan is dry, add a tablespoon of water to help the greens steam.
- Reduce heat to low. Pour in the heavy cream and add the grated Parmesan, stirring until the cheese melts and the sauce becomes creamy. If the sauce is too thin, simmer gently for 1–2 minutes to thicken.
- Return the cooked tortellini to the skillet and toss to coat evenly in the sauce. Heat through for 30–60 seconds.
- Taste and season with salt and freshly cracked black pepper. Serve immediately.
If you like richer techniques used in creamy skillet dishes, you might appreciate the approach in this creamy pork chops over dirty rice recipe for managing pan sauce consistency.
Best ways to enjoy it
- Plating: Twirl tortellini into shallow bowls, spoon sauce and shrimp on top, and finish with extra grated Parmesan and a few grinds of cracked black pepper.
- Garnishes: Lemon zest or a squeeze of lemon brightens the creaminess. Red pepper flakes add a pleasant heat.
- Side dishes: Crisp green salad, roasted asparagus, or garlic bread are classic companions.
- Wine pairing: A crisp Pinot Grigio or unoaked Chardonnay complements the cream and shrimp.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Sauce can thicken when chilled; loosen with a splash of milk or cream when reheating.
- Freezing: Not ideal due to the cream — quality drops. If you must, freeze portions in airtight containers for up to 1 month; thaw overnight in the fridge and reheat gently.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of water, milk, or cream to loosen the sauce. Microwave in short bursts, stirring between intervals.
Food safety tip: Shrimp is perishable — don’t leave prepared shrimp dishes at room temperature for more than 2 hours.
Pro chef tips
- Don’t overcook shrimp: It goes from tender to rubbery fast; remove it from heat as soon as it’s opaque.
- Use freshly grated Parmesan: Pre-grated often contains anti-caking agents that hinder melting.
- Reserve a small cup of pasta water: A splash helps the sauce cling if it gets too thick.
- Finish with acid: A squeeze of lemon or a drizzle of good olive oil just before serving lifts the flavors.
- Make it more decadent: Stir in a tablespoon of butter off heat for added silkiness.
Creative twists
- Spicy tomato cream: Add 1/2 cup crushed tomatoes and a pinch of red pepper flakes for a rosa-style sauce.
- Garlic herb shrimp: Marinate shrimp briefly in olive oil, lemon, and chopped herbs before cooking.
- Gluten-free: Use gluten-free tortellini or swap for gluten-free gnocchi.
- Lighter version: Substitute half-and-half for heavy cream and reduce cheese slightly; add a teaspoon of cornstarch if you need body.
- Seafood mix: Swap half the shrimp for scallops or chunks of cooked salmon.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight or under cold running water, pat dry, and proceed. Make sure they’re thawed to cook evenly.
Q: My sauce split — what happened?
A: High heat can cause cream sauces to separate. Reduce the heat and whisk in a little warm cream or a splash of pasta water to bring it back together.
Q: How long will leftovers last?
A: Refrigerated in an airtight container, up to 3 days. Reheat gently to avoid overcooking the shrimp.
Q: Can I make this ahead?
A: You can cook the components separately (tortellini and shrimp) and combine just before serving. Avoid mixing and chilling the fully sauced dish to preserve texture.
Q: How do I make this dairy-free?
A: Use a dairy-free cream (like canned coconut cream for a tropical twist) and a vegan Parmesan alternative. Flavor will shift, so add extra lemon and herbs.
Conclusion
For more inspiration that pairs creamy pasta and seafood flavors, see this version at Creamed Spinach Tortellini with Seasoned Shrimp – 4 Sons ‘R’ Us and another variation at Shrimp & Spinach Tortellini – Diary of A Recipe Collector.
Creamy Shrimp Tortellini with Spinach
Ingredients
Main Ingredients
- 9 oz cheese tortellini (fresh or refrigerated) Frozen is okay if extra cooking time is allowed.
- 1 lb shrimp, peeled and deveined (16–20 count)
- 2 cups fresh spinach, loosely packed Baby spinach is preferred for quick wilting.
- 1 cup heavy cream Can substitute with half-and-half + cornstarch for a lighter sauce.
- 1 cup grated Parmesan cheese Freshly grated melts best.
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant; don’t let it brown.
Cooking
- Add the shrimp in a single layer. Cook for about 1.5–2 minutes per side, until pink and opaque. Remove from the pan briefly if they begin to overcook.
- Stir the fresh spinach into the skillet and cook for 1–2 minutes until wilted. If the pan is dry, add a tablespoon of water to help the greens steam.
- Reduce heat to low. Pour in the heavy cream and add the grated Parmesan, stirring until the cheese melts and the sauce becomes creamy. If the sauce is too thin, simmer gently for 1–2 minutes to thicken.
- Return the cooked tortellini to the skillet and toss to coat evenly in the sauce. Heat through for 30–60 seconds.
Serving
- Taste and season with salt and freshly cracked black pepper. Serve immediately.