Creamy Shrimp and Spinach Tortellini is a delightful dish that brings together tender shrimp, fresh spinach, and cheesy tortellini in a rich, creamy sauce. The combination of flavors is smooth and comforting, with a nice balance between the sweetness of the shrimp and the earthiness of the spinach. It’s a meal that feels special but comes together quickly, perfect for any night of the week.
I love making this dish when I want something that feels fancy without the fuss. The creamy sauce is my favorite part because it coats every bite of tortellini and shrimp in just the right way. A little garlic and a hint of parmesan give it extra flavor, and you can easily add your favorite herbs to make it your own. It’s one of those recipes that always gets compliments when I bring it to the table.
My favorite way to serve this creamy shrimp and spinach tortellini is with a simple green salad or some crusty bread to soak up the sauce. It’s a real crowd-pleaser and perfect for cozy dinners or even casual gatherings. I find that it’s a dish that everyone appreciates, whether you’re a seafood lover or just looking for a tasty, filling pasta meal.
Key Ingredients & Substitutions
Tortellini: Fresh cheese tortellini adds rich flavor and a soft texture. You can swap it with frozen tortellini or use ravioli if you like. For a gluten-free option, try gluten-free tortellini.
Shrimp: Large shrimp work best for this dish, giving a nice bite and sweetness. If shrimp aren’t your favorite, scallops or chicken breast can be good substitutes.
Spinach: Fresh baby spinach wilts quickly and adds a mild, fresh taste. You can use frozen spinach, but squeeze out excess moisture before adding to avoid a watery sauce.
Sun-dried tomatoes: These give a slightly tangy, sweet depth to the sauce. If you don’t have these, roasted red peppers or cherry tomatoes work well too.
Heavy cream & Parmesan cheese: These make the sauce rich and creamy. For a lighter version, use half-and-half or a mix of milk and cream cheese. Parmesan can be replaced with Pecorino Romano or Asiago.
How Do You Get the Perfectly Creamy Sauce Without It Breaking?
The sauce’s creaminess is key and needs gentle heat to stay smooth. Here’s how I make sure it turns out velvety:
- After deglazing with broth or wine, lower the heat before adding cream to avoid boiling it quickly.
- Stir constantly while adding Parmesan to melt it evenly.
- Don’t let the sauce simmer hard after adding cream; a gentle bubble is enough.
- Adding the spinach last and cooking briefly keeps it fresh and prevents extra water from thinning the sauce.
Finally, toss the tortellini and shrimp gently so they stay coated but the sauce doesn’t get too thick or dry. These simple steps helped me get creamy, smooth results every time!
Equipment You’ll Need
- Large pot – for boiling the tortellini until al dente, so it’s perfectly tender and easy to toss into the sauce.
- Large skillet or sauté pan – gives you enough space to cook shrimp, sauté garlic and sun-dried tomatoes, and make the sauce all in one place.
- Wooden spoon or spatula – helps stir everything gently and mix the ingredients without scratching your pan.
- Measuring cups and spoons – for the cream, cheese, and liquids, to keep your proportions just right.
- Colander – for draining the tortellini efficiently and keeping it from sticking together.
Flavor Variations & Add-Ins
- Use cooked chicken or scallops instead of shrimp for different seafood flavors or a poultry option.
- Add a pinch of Italian herbs like basil, oregano, or thyme to boost the aromatics and make it more herbaceous.
- Stir in roasted red peppers or chopped artichoke hearts for extra veggie goodness and texture.
- Favorite cheeses like mozzarella or Pecorino Romano can replace or be added alongside Parmesan for extra cheesy flavor.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups fresh baby spinach leaves
- 3 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth or white wine
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend around 10 minutes cooking the tortellini and shrimp, then about 10 minutes making the creamy sauce and combining everything for a quick, delicious meal.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain the tortellini and set it aside.
2. Cook the Shrimp:
While the tortellini cooks, heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes if you like a little spice. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove them from the pan and set aside.
3. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil or butter. Sauté the minced garlic and chopped sun-dried tomatoes for 1-2 minutes until they smell amazing. Pour in the chicken broth or white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for 2 minutes to reduce slightly.
4. Add Cream and Cheese:
Lower the heat to medium-low. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir continuously for about 3-4 minutes until the cheese melts and the sauce thickens gently.
5. Add Spinach and Combine:
Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Then, add the cooked shrimp and tortellini back into the skillet. Gently toss everything together to coat the pasta and shrimp with the creamy sauce. Heat for another minute.
6. Season and Serve:
Taste and add more salt or pepper if needed. Serve your creamy shrimp and spinach tortellini right away, garnished with fresh parsley or basil if you like.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Thaw in the fridge overnight or place them in a sealed bag submerged in cold water for quicker thawing. Pat them dry to avoid extra moisture in the skillet.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, you can use half-and-half or a mixture of milk and cream cheese. Keep in mind the sauce might be less rich but still delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Recipe Vegetarian?
Absolutely! Skip the shrimp and add extra spinach, mushrooms, or sun-dried tomatoes for added flavor and texture. You can also toss in some toasted pine nuts or chickpeas for protein.