Ingredients
Scale
- 1 package (9 oz) of fresh or frozen tortellini (cheese or spinach-filled)
- 1 lb large 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
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- 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.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt, pepper, and Italian seasoning. Sauté for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and stir to combine. Lower heat to medium and add grated Parmesan cheese, stirring until the sauce thickens. Season with salt and pepper as needed.
- Add chopped spinach to the sauce and cook until wilted, about 2 minutes. Return shrimp to skillet, stirring gently.
- Add cooked tortellini to the skillet and toss to coat in the creamy sauce. Garnish with chopped basil or parsley. Serve immediately.
Notes
- Use fresh tortellini for the best texture; frozen works well if properly cooked.
- Ensure shrimp are evenly cooked; avoid overcooking to prevent toughness.
- For a healthier twist, substitute heavy cream with half-and-half or plant-based alternatives.
- Adding fresh spinach enhances nutrients and provides vibrant color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Simmering
- Cuisine: Italian
- Diet: Does not contain gluten if gluten-free tortellini is used
Nutrition
- Serving Size: 1 plate (about 1 1/2 cups)
- Calories: 510 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 210 mg