Description
A delightful creamy pasta dish featuring shrimp and spinach wrapped in tortellini, perfect for a quick weeknight meal or special occasion.
Ingredients
Scale
- 12 ounces of tortellini (fresh or frozen, cheese or spinach-filled)
- 1 pound of shrimp (peeled and deveined, fresh or frozen)
- 2 cups of fresh spinach (washed and chopped)
- 3 cloves of garlic (minced)
- 1 cup of heavy cream (or half-and-half for a lighter option)
- 1 cup of chicken or vegetable broth
- ½ cup of grated Parmesan cheese (more for serving)
- 2 tablespoons of olive oil
- Salt and pepper (to taste)
- Optional: red pepper flakes for a kick
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, cooking them until they turn pink, about 3-4 minutes.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Lower the heat and add heavy cream, letting it simmer for another 2-3 minutes until the sauce thickens. Mix in the grated Parmesan cheese.
- Toss in the fresh spinach and cooked tortellini, stirring gently until the spinach wilts and the tortellini is coated with the sauce. Season with salt, pepper, and red pepper flakes.
- Remove from heat and serve hot, garnishing with extra Parmesan cheese and parsley.
Notes
For a healthier version, substitute heavy cream with low-fat milk or plant-based cream. For vegetarian, omit shrimp and use veggies like mushrooms or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg