Description
A creamy and elegant pasta dish featuring tender shrimp, fresh spinach, and cheesy tortellini, ready in about 20–25 minutes.
Ingredients
- 12 ounces tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach, packed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving about 1/4 cup pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Pat the shrimp dry and add them to the skillet in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate to avoid overcooking.
- Add the minced garlic to the skillet and sauté 30–60 seconds until fragrant; don’t let it burn.
- Toss in the fresh spinach and cook until just wilted, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan until the sauce is smooth and slightly thickened. If it’s too thick, add a splash of reserved pasta water to loosen.
- Return the shrimp to the skillet and fold in the drained tortellini. Warm everything together for 1–2 minutes.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with extra Parmesan and a crack of black pepper.
Notes
For a lighter sauce, use half-and-half plus a teaspoon of cornstarch to thicken. Swap tortellini for gnocchi or ravioli if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian