Ingredients
Scale
- 1 pound fresh or frozen cheese or spinach-filled tortellini
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped or whole
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by gathering all your ingredients. Thaw the shrimp if frozen, and chop the spinach if desired. Prepare your pasta and have your seasonings within reach to streamline the cooking process.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then sauté the minced garlic for about 30 seconds until fragrant. This step enhances the savory flavor of your creamy sauce.
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside.
- Return the skillet with garlic to medium heat. Pour in the heavy cream and stir. Add the grated Parmesan cheese and Italian seasoning. Mix until the cheese melts and the sauce starts to thicken. Season with salt and pepper to taste.
- Stir the spinach into the sauce, letting it wilt. Return the cooked shrimp to the skillet, mixing gently to combine all flavors. Heat everything through for 2-3 minutes.
- Add the cooked tortellini into the skillet, stirring so it’s coated evenly with the creamy sauce. Cook for another 1-2 minutes to marry the flavors.
- Garnish with chopped parsley and additional Parmesan if desired. Serve immediately for a warm, flavorful meal that feels truly decadent.
Notes
- Store leftovers of this decadent shrimp tortellini in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm in a skillet over low heat or microwave until heated through; add a splash of milk if the sauce thickens.
- Serve with a crisp green salad or garlic bread for a complete meal.
- For a dairy-free variation of this shrimp and spinach tortellini dish, substitute coconut cream for heavy cream and use dairy-free cheese.
- Add cherry tomatoes or red pepper flakes for extra flavor in your creamy shrimp tortellini recipe.
- Frozen shrimp works well—just thaw thoroughly before cooking.
- Substitute heavy cream with half-and-half or milk thickened with cornstarch for a lighter version of the spinach tortellini recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg