Creamy Shrimp and Spinach Tortellini
Creamy Shrimp and Spinach Tortellini is a deliciously rich and comforting pasta dish that combines tender shrimp, fresh spinach, and soft cheese-filled tortellini all coated in a smooth cream sauce.…
Tip: save now, cook later.Creamy Shrimp and Spinach Tortellini is a deliciously rich and comforting pasta dish that combines tender shrimp, fresh spinach, and soft cheese-filled tortellini all coated in a smooth cream sauce. The flavors come together beautifully, making it a satisfying meal that feels special but is actually quite simple to make.
I love making this dish when I want something that tastes fancy but comes together quickly. The shrimp adds a nice touch of seafood without being overpowering, and the spinach gives it a fresh pop of color and nutrition. It’s one of those meals that feels like a treat but is also perfect for any weeknight dinner.
My favorite way to serve this is with a sprinkle of parmesan cheese on top and a side of crusty bread to soak up all the creamy sauce. It’s a great dish to share with family or friends because it’s both comforting and a little bit fancy. Every time I make it, I can’t wait to sit down and enjoy the rich, creamy flavors mixed with the tender pasta and shrimp.
Key Ingredients & Substitutions
Tortellini: Fresh cheese tortellini is soft and flavorful, but you can swap in frozen or dried tortellini if fresh isn’t available. Cheese-filled or spinach-filled versions work equally well.
Shrimp: Raw shrimp gives the best texture and fresh seafood flavor. Use peeled and deveined shrimp for ease. If you prefer, cooked shrimp can be added later just to heat through.
Spinach: Fresh spinach wilts nicely into the creamy sauce. You can substitute baby kale or Swiss chard if you like a stronger green taste.
Sun-dried Tomatoes: These add a tangy sweetness and depth. Oil-packed tomatoes provide great flavor, but dry-packed works if rehydrated briefly in warm water.
Heavy Cream & Parmesan: These create the rich, creamy sauce. For a lighter option, substitute half-and-half or a mix of milk and cream cheese, but the sauce may be less thick.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks fast and can get rubbery if warmed too long. Here’s how to get it just right:
- Heat the oil in the skillet on medium-high.
- Season the shrimp and add them in a single layer.
- Cook about 2-3 minutes per side until the shrimp turn pink and opaque.
- Remove shrimp promptly and set aside to avoid overcooking.
- Return shrimp to the sauce only at the end to warm through gently.
This method keeps shrimp tender and juicy while blending their flavor perfectly with the creamy sauce.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you need plenty of water so the pasta cooks evenly.
- Large skillet or sauté pan – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring without scratching your skillet.
- Colander – to drain the tortellini easily once cooked.
- Measuring cups and spoons – to keep your seasoning and cream amounts just right.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a milder, comforting protein that soaks up the sauce well.
- Add mushrooms alongside the garlic for an earthy flavor that pairs nicely with creamy sauces.
- Use kale instead of spinach for a heartier green with a bit more bite and nutrients.
- Mix in some crushed red pepper flakes or smoked paprika for a little spice and extra depth.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 1 pound (450g) fresh cheese tortellini
- 1 pound (450g) raw shrimp, peeled and deveined
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed is best)
- 4 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional for heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15 minutes to cook, so you can have a creamy, delicious meal ready in about 25 minutes. It’s quick enough for a weeknight dinner but special enough for guests.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Add the fresh tortellini and cook according to the package directions until al dente, usually about 3 to 5 minutes. Drain the pasta and set it aside.
2. Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
3. Make the Sauce:
In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant. Lower the heat to medium, then pour in the heavy cream. Bring it to a gentle simmer.
4. Finish the Sauce and Combine:
Stir in grated Parmesan cheese and continue cooking until the sauce thickens slightly, about 2 to 3 minutes. Add fresh spinach and cook until just wilted.
5. Combine Everything:
Return the cooked shrimp and tortellini to the skillet. Toss gently to coat everything in the creamy sauce. Season with salt, freshly ground black pepper, and red pepper flakes, if using. Heat through until hot.
6. Serve:
Plate your creamy shrimp and spinach tortellini immediately. Sprinkle extra Parmesan cheese and freshly ground black pepper on top. Enjoy with crusty bread to soak up any leftover sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw it completely in the refrigerator overnight or under cold running water before cooking to ensure even cooking and avoid excess moisture in the skillet.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the tortellini and shrimp separately, then combine with the sauce when reheating. Store everything in airtight containers in the fridge for up to 2 days, and gently reheat on the stove over low heat.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave to avoid curdling the cream sauce. Add a splash of cream or milk if the sauce thickens too much.
Can I Substitute the Spinach?
Yes! Kale, Swiss chard, or baby arugula work well as alternatives. Just add them at the same step and cook until wilted. Keep in mind kale may take a minute or two longer to soften.
