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Shrimp Tortellini with Garlic Sauce

Shrimp Tortellini with Garlic Sauce
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Cheese tortellini in a creamy garlic sauce with shrimp and spinach – rich, flavorful, and ready in just 30 minutes.

Ingredients

Scale

All-purpose seasoning for shrimp (e.g., Lawry’s seasoning salt and Mrs. Dash garlic & herb)

2 lbs. large shrimp, peeled, deveined, tail-off

20 oz. refrigerated three cheese tortellini (e.g., Buitoni)

1 tbsp. olive or grapeseed oil

1/3 cup dry white wine

8 tbsp. unsalted butter

2 tbsp. minced garlic

1 tbsp. all-purpose flour

6 oz. seafood or chicken stock

4 oz. cream cheese, softened

2 cups heavy cream

1 tsp dried basil

5 oz. fresh baby spinach

1/4 tsp. crushed red pepper

1/2 cup freshly grated Parmesan

Instructions

1. Season shrimp with all-purpose seasoning.

2. In a large 12-inch skillet, heat 1 tbsp. olive or grapeseed oil over medium-high heat. In two batches, sear shrimp for 1–2 minutes per side. Remove and set aside. Add more oil and butter as needed between batches.

3. Reduce heat to medium-low. Deglaze skillet with wine. Add 6 tbsp. butter and minced garlic. Cook and stir for 3 minutes, or until garlic is fragrant. Add flour and stir until fully dissolved.

4. Stir in seafood or chicken stock. Add cream cheese and whisk or stir until mixture is smooth and creamy with no lumps.

5. Stir in heavy cream and dried basil. Reduce heat to low and simmer uncovered for 5–7 minutes, stirring frequently.

6. Cook pasta according to package instructions. Drain and set aside.

7. Add fresh spinach to sauce and stir until wilted.

8. Stir in red pepper flakes and Parmesan cheese until melted. Taste sauce and adjust salt if needed.

9. Add tortellini and shrimp to sauce. Stir to combine. Serve warm.

Notes

You can substitute seafood stock with chicken stock if needed.

Add more red pepper flakes for extra heat.

Use any brand of tortellini – fresh or refrigerated versions work best.

Nutrition

Find it online: https://glonfo.com/shrimp-tortellini-with-garlic-sauce/