Ingredients
Scale
- 1 lb (450g) fresh or frozen tortellini (cheese or spinach filling)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh lemon juice (optional)
- Chopped parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Cook the tortellini in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In the same skillet, add another tablespoon of olive oil if needed, sauté the minced garlic until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly. Add Parmesan cheese and cook for 3-4 minutes until the sauce slightly thickens.
- Add the cooked tortellini and chopped spinach to the skillet, stirring until the spinach wilts. Return the cooked shrimp to the skillet, add lemon juice if using, and cook for another 2 minutes until heated through.
Notes
- Use fresh shrimp for optimal flavor and texture.
- Don’t overcook the tortellini to maintain its tender texture.
- Adjust garlic and Parmesan levels to suit your taste.
- Add red pepper flakes for a spicy kick.
- For dairy-free, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free (optional), Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg