Creamy Shrimp and Spinach Tortellini

This is the kind of dish that makes everyone at the table go quiet after the first bite—until someone says, “Wait…you made this at home?”

I started making this recipe when I wanted a pasta dish that was filling, fast, and impressive without requiring an entire sink full of dishes. It’s now a go-to comfort meal in our house—perfect for cozy nights in, casual dinners with friends, or when I want something fancy-ish without the effort.

Why You’ll Love This Recipe

• One pan = minimal cleanup
• Cheesy tortellini + garlicky cream sauce = actual heaven
• Tender, juicy shrimp add protein and flavor
• Fresh spinach for a pop of green and extra nutrients
• Ready in about 30 minutes—yes, really!

Prep Time and Servings

Total Time: 30 minutes
Servings: 4
Calories per serving: ~470
Protein: 28g | Carbs: 38g | Fat: 22g

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined (medium or large)
• 3 cloves garlic, minced
• 2 cups fresh baby spinach
• 1 (9 oz) package refrigerated cheese tortellini
• 1 cup heavy cream
• ½ cup low-sodium chicken or vegetable broth
• ⅓ cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of red pepper flakes (optional, for heat)
• 1 tablespoon butter (optional, for added richness)
• Fresh parsley or basil, chopped for garnish

Step-by-Step Instructions

1. Cook the shrimp

In a large skillet, heat olive oil over medium-high heat. Season shrimp with a little salt and pepper, then add to the pan in a single layer.

Cook for 1–2 minutes per side, until pink and opaque. Remove from pan and set aside.

2. Sauté garlic and wilt spinach

In the same skillet, reduce heat to medium. Add a little more oil or butter if needed.

Add minced garlic and sauté for 30 seconds until fragrant. Toss in the spinach and cook until just wilted (about 1 minute). Remove from the pan and set aside with the shrimp.

3. Make the creamy sauce

Pour in the heavy cream and broth, scraping up any bits from the bottom of the pan. Stir in Parmesan cheese and a pinch of red pepper flakes (if using). Let simmer gently for 2–3 minutes until slightly thickened.

Taste and season with salt and pepper.

4. Cook the tortellini

Add the tortellini directly into the sauce. Cover and simmer for 3–5 minutes (or according to package directions) until the pasta is tender and the sauce has thickened slightly more.

Pro Tip: Stir occasionally so the tortellini doesn’t stick.

5. Combine everything

Add the cooked shrimp and spinach back to the skillet. Stir gently to coat everything in the creamy sauce.

Cook for 1–2 more minutes until everything is warmed through. Add a splash of broth or cream if the sauce gets too thick.

6. Garnish and serve

Sprinkle with extra Parmesan, freshly cracked black pepper, and chopped parsley or basil. Serve hot with warm bread or a simple green salad on the side.

How to Serve

This dish is rich and satisfying on its own, but pairs beautifully with:

• Garlic bread or a warm baguette
• Simple arugula or Caesar salad
• Roasted veggies like zucchini or asparagus
• A lemon wedge on the side to brighten it up

Tips for Success

1. Don’t overcook the shrimp – Pull them as soon as they’re opaque.
2. Use refrigerated or frozen tortellini – Fresh is faster, but frozen works too (just simmer a few minutes longer).
3. Adjust the sauce to your liking – Thicker? Add more Parmesan. Too thick? Loosen with a splash of broth or pasta water.
4. Season gradually – Cheese and broth can be salty, so taste before adding extra salt.
5. Make it your own – Add mushrooms, sun-dried tomatoes, or swap the spinach for kale.

Variations

• Spicy Cajun Shrimp Tortellini – Use Cajun seasoning and add bell peppers.
• Pesto Spinach Tortellini – Stir in 2 tablespoons of basil pesto at the end.
• Vegetarian Version – Skip the shrimp and add roasted mushrooms or peas.
• Creamy Lemon Version – Add lemon zest and a tablespoon of juice to the sauce for a fresh twist.
• Extra cheesy – Stir in mozzarella or cream cheese for extra creaminess.

Storage & Reheating

To Store:
Cool and store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat:
Warm gently in a skillet or microwave with a splash of cream or broth to loosen the sauce.

Not freezer-friendly due to the cream and tortellini texture after thawing.

FAQ

Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking.

Can I make this dairy-free?
You can use coconut cream and a dairy-free Parmesan alternative, though it will change the flavor.

What kind of tortellini is best?
Cheese tortellini is classic here, but spinach & ricotta or mushroom-filled tortellini also work great.

Can I use milk instead of cream?
You can, but the sauce will be thinner. For a richer texture with milk, add a spoonful of flour or cream cheese to help thicken it.

Conclusion

This Creamy Shrimp and Spinach Tortellini is the ultimate comfort food—decadent but easy, rich yet balanced with fresh greens and tender shrimp. It’s a crowd-pleaser, date-night winner, and weeknight hero all in one skillet.

Make it once, and I promise it’ll earn a regular spot in your dinner rotation. If you give it a try, tag me—I love seeing your pasta night creations!

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