Creamy Garlic Shrimp Tortellini
This Creamy Garlic Shrimp Tortellini is a quick, indulgent Italian-inspired dinner with tender shrimp, cheesy tortellini, and a luscious Parmesan cream sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 oz cheese tortellini fresh or frozen
- 1 lb shrimp peeled and deveined, medium or large size
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes for fresh or frozen tortellini. Stir occasionally to prevent sticking. Once tender, drain and set aside, reserving about ½ cup of the pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels, then season lightly with salt, pepper, and half a teaspoon of Italian seasoning. Add shrimp to the skillet in a single layer and cook for 2 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in 1 cup heavy cream and stir to combine, scraping up any browned bits from the shrimp for extra flavor. Let the cream simmer gently for 2 to 3 minutes until it slightly thickens.
- Sprinkle in 1 cup grated Parmesan cheese and the remaining Italian seasoning. Stir continuously until the cheese melts and the sauce is creamy and smooth. Toss in the fresh spinach and cook just until wilted, about 1 minute.
- Return the cooked shrimp to the skillet along with the drained tortellini. Gently toss everything together to coat evenly in the creamy garlic sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- Don’t overcook the shrimp to keep them tender and juicy.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Use fresh spinach for best texture; thaw and drain frozen spinach if substituting.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Store leftovers in the refrigerator for up to 3 days, reheat gently on the stove.