Creamy Shrimp Tortellini with Spinach
A rich and creamy dish that combines shrimp, cheese tortellini, and fresh spinach, perfect for a quick weeknight dinner in just about 20 minutes.
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.
Notes
For a vegetarian version, replace shrimp with roasted mushrooms or chickpeas. Store leftovers in an airtight container for up to 3 days; sauce may thicken when chilled.