Description
A comforting pasta dish featuring shrimp and three cheese tortellini in a rich garlic-infused cream sauce.
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
- 1 tbsp. olive or grapeseed oil
- 1/3 cup vegetable broth
- 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
- Season the shrimp with all-purpose seasoning.
- Heat 1 tbsp. of olive oil in a large skillet over medium-high heat.
- Sear the shrimp in two batches for 1-2 minutes on each side. Remove and set aside.
- Deglaze the skillet with vegetable broth, then reduce heat to medium-low.
- Add 6 tbsp. of butter and minced garlic, cooking until fragrant (about 3 minutes).
- Stir in flour until fully dissolved.
- Whisk in the seafood or chicken stock followed by cream cheese until smooth and creamy.
- Pour in the heavy cream and add dried basil; let simmer uncovered for 5-7 minutes.
- Cook the tortellini according to package instructions; drain and set aside.
- Stir fresh baby spinach into the sauce until wilted, add crushed red pepper and Parmesan cheese.
- Add the cooked tortellini and shrimp, mixing gently to combine. Serve warm.
Notes
You can customize with vegetables or swap shrimp for chicken. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg