Ingredients
Scale
- 1 package of cheese tortellini (fresh or frozen)
- 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 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat a quality nonstick cookware set and sauté the shrimp in 1 tablespoon of olive oil, seasoning with salt, pepper, and red pepper flakes if desired. Cook until pink and opaque, about 3-4 minutes per side. Remove and set aside.
- In the same pan, add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach and sauté until wilted. Set aside.
- Cook the tortellini in salted boiling water according to package instructions, usually 2-3 minutes for fresh or 4-6 for frozen. Drain, reserving some pasta water.
- In the same pan, pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, butter, salt, and pepper. Add reserved pasta water if needed to thicken sauce.
- Fold in cooked tortellini, sautéed shrimp, and spinach. Toss to coat evenly and serve hot garnished with fresh parsley and additional Parmesan if desired.
Notes
- Use fresh or frozen tortellini depending on availability for the best texture.
- For an extra flavorful sauce, add a splash of cooking pasta water.
- Replace shrimp with cooked chicken or tofu for alternative proteins.
- Add chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg