Description
A cozy and flavorful dish featuring succulent shrimp and tender tortellini in a creamy garlic sauce.
Ingredients
Scale
- 2 lbs. large shrimp (peeled, deveined, tail-off)
- 20 oz. refrigerated three cheese tortellini
- 1 tbsp. olive or grapeseed oil
- 1/3 cup vegetable broth
- 8 tbsp. unsalted butter
- 2 tbsp. minced garlic
- 1 tbsp. all-purpose flour
- 6 oz. seafood or chicken stock
- 4 oz. cream cheese (softened)
- 2 cups heavy cream
- 1 tsp dried basil
- 5 oz. fresh baby spinach
- 1/4 tsp crushed red pepper
- 1/2 cup freshly grated Parmesan cheese
- All-purpose seasoning for shrimp
Instructions
- Season the shrimp generously with all-purpose seasoning.
- Heat olive or grapeseed oil in a large skillet over medium-high heat.
- Sear the shrimp in two batches for 1-2 minutes on each side, then remove and set aside.
- Deglaze the skillet with vegetable broth, scraping up bits from the pan.
- Add 6 tbsp. of butter and the minced garlic, stirring until fragrant (about 3 minutes).
- Sprinkle in the flour and stir until fully dissolved.
- Whisk in the seafood or chicken stock and add cream cheese until the mixture is smooth.
- Pour in the heavy cream and add dried basil. Let it simmer uncovered for 5-7 minutes.
- Cook the tortellini according to package instructions, then drain.
- Add fresh spinach to the sauce until wilted, then mix in crushed red pepper and Parmesan cheese.
- Fold in the cooked tortellini and shrimp and coat them in the sauce.
- Serve warm and enjoy!
Notes
Make the sauce in advance and reheat before serving. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 590
- Sugar: 3g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 150mg