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Creamy Shrimp and Spinach Tortellini

A delightful and easy-to-make dish featuring tender shrimp and fresh spinach enveloped in creamy sauce with delicious tortellini.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Use fresh shrimp for best flavor.
  • 9 ounces fresh tortellini (cheese or spinach-filled) Follow package instructions for cooking time.
  • 2 cups fresh spinach Can be substituted with other greens.
  • 2 tablespoons olive oil Extra virgin olive oil recommended.
  • 3 cloves garlic, minced Adjust amount to taste.
  • 1 cup heavy cream Adjust quantity for lighter or richer sauce.
  • ½ cup grated Parmesan cheese Freshly grated for better flavor.
  • to taste Salt and pepper Add according to your preference.
  • for garnish Fresh parsley, chopped Adds a fresh touch to the dish.

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Season lightly with salt and pepper. Once cooked, remove the shrimp and set aside.
Making the Sauce
  1. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly. Let it simmer for a few minutes until it thickens slightly.
Combine and Serve
  1. Add the cooked tortellini and shrimp back into the skillet. Toss in the fresh spinach and Parmesan cheese. Stir gently until everything is well-coated in the creamy sauce and the spinach has wilted.
  2. Taste and adjust seasonings if necessary. Serve hot, garnished with chopped parsley for a fresh touch.

Notes

For a lighter dish, consider reducing the amount of heavy cream. Leftovers can be stored in an airtight container for up to 3 days. Avoid overheating when reheating.