Description

A comforting and creamy pasta dish featuring tender tortellini enveloped in a rich sauce with fresh shrimp and spinach, perfect for busy weeknight dinners.

Ingredients

Scale

12 oz tortellini (fresh or frozen)
1 lb shrimp, peeled and deveined
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Red pepper flakes (optional)

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Instructions

Cook the tortellini according to package instructions; drain and set aside.
In a large skillet, heat olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes if desired. Cook until the shrimp turns pink, about 3-4 minutes.
Stir in the chopped spinach and cook, stirring frequently, until it wilts, about 2 minutes.
Pour in the heavy cream and bring the mixture to a gentle simmer. Whisk in the Parmesan cheese until it’s melted and the sauce is beautifully creamy.
Add the cooked tortellini to the skillet, tossing gently to combine all the ingredients. Heat through for another minute.
Serve warm, garnished with additional cheese if you’d like, and enjoy the delightful aromas at your table!

Notes

You can prepare the creamy sauce ahead of time and keep it in the fridge for up to 2 days. Reheat gently on the stovetop before adding the cooked tortellini. Leftover tortellini can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 3g
Protein: 25g
Cholesterol: 180mg