Description
A quick and elegant dish featuring plump shrimp and cheese tortellini in a rich garlic cream sauce with fresh baby spinach.
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 dry white wine
- 8 tbsp unsalted butter, divided
- 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 flakes
- 1/2 cup freshly grated Parmesan cheese
- All-purpose seasoning for shrimp
Instructions
- Season shrimp with all-purpose seasoning.
- Heat 1 tbsp olive or grapeseed oil in a large skillet over medium-high heat.
- Sear shrimp in two batches for 1–2 minutes per side. Remove and set aside.
- Lower heat to medium-low. Deglaze skillet with white wine.
- Add 6 tbsp butter and garlic; cook for 3 minutes until fragrant.
- Stir in flour until dissolved.
- Gradually whisk in seafood or chicken stock.
- Add cream cheese and stir until smooth.
- Stir in heavy cream and basil; simmer uncovered for 5–7 minutes.
- Cook tortellini according to package instructions; drain.
- Add spinach to sauce, stirring until wilted.
- Mix in red pepper flakes and Parmesan until melted.
- Add shrimp and tortellini to sauce, tossing to coat.
- Serve warm.
Notes
- Do not overcook the shrimp.
- Cook garlic gently to avoid bitterness.
- Use room-temperature cream cheese for smooth sauce.
- Reserve pasta water to adjust sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: ~640 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A