Ingredients
Scale
- 1 pound of cheese tortellini (fresh or frozen)
- 1 pound of large shrimp, peeled and deveined
- 2 cups of fresh spinach, chopped
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Optional garnish: fresh basil or parsley
Instructions
- Start by preparing all ingredients. Peel and devein the shrimp if not already done, chop the spinach, and mince the garlic.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp, sprinkle with salt, pepper, and Italian seasoning. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Add minced garlic to the same pan, cook for 1 minute until fragrant. Pour in heavy cream, stir constantly, and bring to a gentle simmer for 2-3 minutes until slightly thickened. Stir in Parmesan until melted and smooth.
- Meanwhile, cook tortellini in salted boiling water according to package instructions. Drain and add to the skillet with the sauce. Toss gently to coat.
- Add chopped spinach, cook for 1-2 minutes until wilted. Return shrimp to the pan, mix thoroughly. Adjust salt and pepper, then serve immediately garnished with herbs if desired.
Notes
- Use fresh or high-quality frozen tortellini for optimal flavor.
- Cook shrimp until tender and pink—avoid overcooking.
- For a healthier version, substitute heavy cream with half-and-half or Greek yogurt.
- Squeeze fresh lemon juice before serving for added brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian option: swap shrimp for mushrooms
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg