Creamy Shrimp and Spinach Tortellini
Creamy Shrimp and Spinach Tortellini is a simple, comforting dish that combines tender shrimp, cheesy tortellini, and vibrant spinach all smothered in a rich, creamy sauce. It’s the perfect mix…
Tip: save now, cook later.Creamy Shrimp and Spinach Tortellini is a simple, comforting dish that combines tender shrimp, cheesy tortellini, and vibrant spinach all smothered in a rich, creamy sauce. It’s the perfect mix of seafood and pasta, with each bite offering a little burst of flavor and a creamy, dreamy texture.
I love making this dish on a weeknight when I want something special but don’t want to spend hours in the kitchen. The shrimp cooks quickly, and the tortellini adds a cheesy, satisfying touch that makes this meal feel like a treat without the fuss. Plus, the spinach not only adds a pop of green but also adds a fresh, healthy bite that balances out the creaminess.
My favorite way to enjoy this is right from the pan with a sprinkle of fresh Parmesan on top and a side of crusty bread to soak up the sauce. It’s one of those meals that feels fancy but is honestly pretty easy to throw together, and everyone I’ve shared it with ends up asking for seconds!
Key Ingredients & Substitutions
Shrimp: Shrimp cooks fast and adds a mild seafood flavor. If you prefer, you can swap shrimp for cooked chicken or even sliced mushrooms for a vegetarian option.
Tortellini: Cheese tortellini is creamy and cheesy, making this dish rich. If unavailable, try ravioli or any stuffed pasta you like.
Spinach: Fresh spinach wilts quickly and adds freshness. You can use baby kale or Swiss chard if you want a slightly different texture.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, use half-and-half or coconut milk, but the sauce won’t be as thick.
Parmesan Cheese: Parmesan is key for that salty, nutty boost. If you don’t have it, Pecorino Romano or Asiago can work well.
How Do I Get a Thick, Creamy Sauce Without It Splitting?
A rich sauce makes this dish comforting but can break if overheated. Here’s how to keep it smooth:
- Keep heat on medium-low once cream is added to avoid boiling.
- Stir gently and often so the cheese melts evenly without clumping.
- Add cheese gradually, allowing it to incorporate fully before adding more.
- If sauce gets too thick, loosen with a splash of pasta water or broth.
Following these tips will give you a creamy, velvety sauce that coats the tortellini and shrimp perfectly!
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Pot for boiling tortellini – a medium pot with plenty of water keeps pasta from sticking.
- Slotted spoon – helps you lift cooked tortellini out of the water without extra liquid.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Measuring cups and spoons – for accurate cream, broth, and seasoning measurements.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or Italian sausage for a different protein twist.
- Add sun-dried tomatoes for a tangy, slightly sweet flavor boost.
- Stir in mushrooms or peas for added texture and mild earthiness.
- Use a pinch of smoked paprika or Italian seasoning to deepen the flavor of the sauce.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 cups fresh spinach leaves
For the Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth or dry white wine
- ¼ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or additional Parmesan for garnish (optional)
How Much Time Will You Need?
This Creamy Shrimp and Spinach Tortellini dish takes about 25-30 minutes total. You’ll spend around 10 minutes preparing and cooking the shrimp and tortellini, and another 15 minutes making the creamy sauce and combining all the ingredients.
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling the tortellini according to package directions until it’s al dente. Drain well and set it aside while you prepare the rest.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them about 2 minutes on each side until they’re pink and firm. Remove from the skillet and set aside.
3. Make the Sauce and Add Vegetables:
In the same skillet, sauté the chopped onion until it’s translucent (about 2 minutes). Add the minced garlic and cook another 30 seconds until fragrant. Pour in the chicken broth or white wine and scrape the bottom to lift any tasty bits. Let it reduce by half, which takes about 3-4 minutes.
4. Add Cream and Cheese:
Lower the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 4-5 minutes until it thickens a bit.
5. Add Spinach, Shrimp, and Tortellini:
Stir fresh spinach into the sauce and cook for 1-2 minutes until wilted. Return the cooked shrimp and tortellini to the skillet. Toss everything gently so it’s all coated nicely in the creamy sauce.
6. Final Seasoning and Serve:
Add crushed red pepper flakes if you like a little kick, and adjust salt and pepper to your taste. Serve right away, garnished with extra Parmesan cheese or fresh parsley. Enjoy with crusty bread or a light salad for a complete meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or soak sealed shrimp in cold water for 15-20 minutes. Pat dry before cooking to avoid excess moisture.
Can I Make This Recipe Ahead of Time?
You can prepare the sauce and cook the shrimp in advance, then refrigerate separately for up to 2 days. When ready to serve, gently reheat the sauce on the stove, add the shrimp and tortellini, and toss until warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the sauce creamy— avoid overheating to prevent curdling.
Can I Substitute the Cheese Tortellini?
Absolutely! Ravioli, tortellini with meat filling, or any stuffed pasta will work nicely with this sauce. Just adjust cooking time according to the package instructions.