Description
A quick and comforting pasta dish featuring tender shrimp, cheesy tortellini, and a creamy spinach sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 18-20 oz Refrigerated cheese tortellini (Use your favorite brand.)
- 1 lb Raw shrimp, peeled and deveined (Medium or large shrimp.)
- 3-4 handfuls Fresh baby spinach (Add more if desired.)
Sauce and Seasoning
- 2 tbsp Butter (Divided.)
- 1 tbsp Olive oil
- 3-5 cloves Garlic, minced
- 3/4 cup Chicken broth
- 3/4-1 cup Heavy cream (Adjust for desired creaminess.)
- 1/2 cup Parmesan cheese, grated (Plus more for serving.)
- 1 tsp Italian seasoning
- 1 pinch Red pepper flakes (optional)
- to taste Salt and black pepper
- 1 Lemon (optional squeeze at the end) (Adds brightness.)
Instructions
Preparation
- Pat the shrimp dry, season with salt, pepper, and Italian seasoning.
- Heat a skillet over medium high heat with olive oil and 1 tablespoon butter.
- Add shrimp in a single layer and cook for 1-2 minutes per side until just pink. Remove shrimp to a plate.
Building the Sauce
- Lower heat to medium, add the remaining butter and garlic.
- Stir for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any bits from the bottom of the pan.
Cooking the Tortellini
- Add the tortellini and heavy cream, stir to combine.
- Bring to a gentle simmer and cook for 4-7 minutes, stirring occasionally.
Final Assembly
- Once the tortellini is tender, add spinach a handful at a time, stirring in Parmesan and optional red pepper flakes.
- If the sauce looks too thick, add a splash of broth or water.
- Add shrimp back to the pan, warm through for 1-2 minutes.
- Taste and adjust seasoning, adding a squeeze of lemon if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of liquid to avoid a dry sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian