Ingredients
Scale
- 1 package of cheese tortellini (9 oz)
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Start by seasoning the shrimp with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes.
- Meanwhile, cook the cheese tortellini in salted boiling water according to package instructions. Drain and set aside.
- Pour the heavy cream into the skillet with garlic and spinach. Bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked tortellini and sautéed shrimp into the skillet. Toss to coat well and cook for another minute to meld flavors. Serve immediately.
Notes
- Use fresh spinach for best flavor and nutrition.
- Adjust spice level with red pepper flakes to suit your taste.
- You can substitute shrimp with cooked chicken or tofu for variety.
- For gluten-free option, choose gluten-free tortellini.
- Reheat leftovers gently in a skillet, adding a splash of cream or milk to restore sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 210 mg