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Creamy Shrimp and Spinach Tortellini

A creamy pasta dish that combines shrimp, fresh spinach, and tortellini in a rich, velvety sauce, all in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz tortellini Use your favorite type of tortellini
  • 1 lb shrimp, peeled and deveined Fresh or frozen works
  • 2 cups fresh spinach Baby spinach preferred for tenderness
  • 1 cup heavy cream Room temperature for smoother sauce
  • 1 cup grated parmesan cheese Save some for garnish
  • 2 cloves garlic, minced Fresh garlic yields the best flavor
  • 2 tablespoons olive oil For sautéing
  • to taste Salt and pepper Adjust seasoning to your preference

Method
 

Preparation
  1. Cook the tortellini according to package instructions, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add garlic and sauté until fragrant, about 1 minute.
Cooking
  1. Add shrimp and cook until pink, about 3-4 minutes.
  2. Stir in the spinach and cook until wilted, about 1-2 minutes.
  3. Pour in the heavy cream and bring to a simmer.
  4. Stir in the parmesan cheese until melted and mixed well.
  5. Add the cooked tortellini to the skillet, and toss to coat.
  6. Season with salt and pepper to taste.
Serving
  1. Serve hot in shallow bowls, topped with a sprinkle of extra parmesan and cracked black pepper.

Notes

Can be stored in the fridge for 2-3 days. Reheat with a splash of cream. For variations, consider adding lemon zest or red pepper flakes.