Ingredients
Scale
- 12 oz refrigerated tortellini (preferably cheese or spinach-filled)
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley, lemon wedges
Instructions
- Start by gathering all ingredients. Peel and devein the shrimp if needed, and chop the spinach finely. Having everything ready ensures a smooth cooking process.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, add 1 tbsp of butter and remaining olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2 minutes.
- Pour the heavy cream into the skillet, stirring to combine with the garlic and spinach. Bring to a gentle simmer, then add grated Parmesan cheese and stir until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked shrimp and tortellini to the sauce. Toss gently to coat everything evenly. Warm through for 2-3 minutes, allowing flavors to meld.
- Serve immediately with a sprinkle of chopped parsley and lemon wedges on the side. This Velvety Shrimp & Spinach Tortellini makes a perfect main course for any pasta night.
Notes
- Use fresh ingredients for maximum flavor.
- Adjust the cream and cheese to make the sauce more or less rich according to your preference.
- For added flavor, incorporate a splash of white wine during the sauce preparation.
- To make it dairy-free or vegan, substitute the heavy cream with coconut milk or cashew cream, and use plant-based cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian options adaptable, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 180 mg