Description
A warm bowl of creamy tortellini with succulent shrimp and vibrant spinach, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 12 ounces fresh or frozen tortellini
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
- Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Stir in the spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer.
- Add the cooked tortellini to the skillet and gently toss to combine.
- Stir in the Parmesan cheese until melted; season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
Make-ahead by cooking the tortellini and shrimp in advance. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 491
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 200mg