Creamy Shrimp Tortellini with Spinach
This Creamy Shrimp Tortellini with Spinach combines juicy seared shrimp, tender three-cheese tortellini, and a luscious garlic parmesan cream sauce with fresh baby spinach. Rich, flavorful, and perfect for both busy weeknights and elegant at-home dinners, it’s comfort food with a coastal twist.
Ingredients
- 2 lbs. large shrimp peeled, deveined, tail-off
- All-purpose seasoning Lawry’s + Mrs. Dash garlic & herb
- 20 oz. refrigerated three-cheese tortellini
- 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 cheese
Instructions
- Season shrimp with seasoning mix.
- Heat oil in skillet, sear shrimp 1–2 minutes per side in batches. Set aside.
- Deglaze skillet with wine. Add butter, garlic; cook 2–3 minutes. Stir in flour.
- Add stock, cream cheese, cream, and basil. Simmer 5–7 minutes.
- Cook tortellini as per package; drain.
- Add spinach to sauce; stir until wilted. Add red pepper and parmesan.
- Return shrimp and tortellini to skillet. Stir and serve warm.
- See full steps with tips & photos → https://mischacrossing.com/creamy-shrimp-tortellini-with-spinach/
Notes
- This dish is best served fresh, but leftovers reheat well with a splash of cream or broth.
- If using frozen shrimp, be sure to thaw and pat dry before cooking.