Description
A creamy, comforting dish made with tortellini, shrimp, and fresh spinach, all in a silky Parmesan sauce, ready in under 30 minutes.
Ingredients
- 12 ounces tortellini (fresh, refrigerated, or frozen)
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp to a plate.
- Add minced garlic to the skillet and sauté for about 30–60 seconds until fragrant.
- Add fresh spinach and cook until wilted, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan until melted and the sauce is smooth. If too thick, add reserved pasta water as needed.
- Return cooked shrimp to the skillet and fold in tortellini. Warm together for 1–2 minutes. Season with salt and pepper to taste.
- Serve immediately, garnished with extra grated Parmesan and black pepper.
Notes
For a lighter version, substitute half-and-half for heavy cream. Reserve pasta water to thicken or thin the sauce as needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian