Description
A comforting one-pot meal featuring pillowy tortellini in a creamy sauce with tender shrimp and vibrant spinach, perfect for busy weeknights.
Ingredients
Scale
- 12 oz cheese-filled tortellini
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, about 3-5 minutes until they float. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Add shrimp and cook for 3-4 minutes until pink.
- Stir in fresh spinach and allow it to wilt. Lower the heat and pour in heavy cream, stirring until it simmers. Mix in Parmesan cheese until melted and combined.
- Toss cooked tortellini in the creamy sauce, season with salt and pepper, and serve warm.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy alternative. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg
Keywords: shrimp, tortellini, creamy sauce, spinach, quick dinner