Creamy shrimp and spinach tortellini is seriously my new fav dinner option! Made this last night when friends came over and they couldn’t stop asking for the recipe. The combo of tender shrimp, cheese-filled tortellini and that creamy sauce with wilted spinach just hits different. Its got that restaurant quality but takes like half the effort. Stick around cuz I’m sharing all my secrets to make this creamy shrimp and spinach tortellini perfect every single time.
Why You’ll Totally Love This Creamy Shrimp and Spinach Tortellini
Ever struggle with making seafood pasta that doesn’t end up dry or overcooked? This creamy shrimp and spinach tortellini solves that prob completely.
First time I made this was for my mom’s birthday dinner. Was super nervous cuz she’s picky about seafood but she went back for seconds! That’s when I knew this recipe was a keeper.
What’s awesome is how flexible it is. No spinach? Use kale. Want it spicier? Add red pepper flakes. Need it dairy-free? I’ve got alternatives for that too.
The best part is you can have this impressive meal ready in under 30 mins which makes it perfect for busy weeknights when you still want something special.
What You’ll Need for the Best Creamy Shrimp and Spinach Tortellini
For the Shrimp:
- 1 pound large shrimp (peeled and deveined) – fresh works best but frozen is fine too, just thaw completely
- 2 tbsp olive oil – good quality makes a diff here but use what you got
- 3 cloves garlic (minced) – fresh is way better than pre-minced
- 1 tsp Italian seasoning – make your own blend or use store-bought
- Salt and pepper to taste – kosher salt has better flavor
For the Pasta:
- 16 oz cheese tortellini – refrigerated kind cooks faster but dried works too
- 4 cups fresh spinach – baby spinach doesn’t need chopping, regular spinach should be roughly chopped
- 1 tbsp butter – salted or unsalted both work
For the Creamy Sauce:
- 2 tbsp butter – helps create richness
- 3 cloves garlic (minced) – yes more garlic, trust me
- 2 tbsp all-purpose flour – this thickens the sauce
- 1 cup chicken broth – veggie broth works too
- 1 cup heavy cream – half and half can work but sauce won’t be as thick
- 1/2 cup parmesan cheese (grated) – fresh grated melts better than pre-grated
- 1 tsp lemon zest – brightens everything up
- Red pepper flakes (optional) – for a bit of heat
- Salt and black pepper to taste
For dairy-free version, use plant butter, veggie broth and coconut cream instead of heavy cream.
How to Make the Perfect Creamy Shrimp and Spinach Tortellini
Step 1: Prep the Shrimp
- Pat shrimp dry with paper towels (super important for good searing)
- In a bowl mix shrimp with olive oil, garlic, Italian seasoning, salt and pepper
- Let sit for 5-10 mins while you prep other ingredients
Step 2: Cook the Tortellini
- Bring large pot of salted water to boil (water should taste like the sea)
- Add tortellini and cook according to package instructions (usually 7-9 mins)
- Drain but save about 1/2 cup pasta water just in case sauce needs thinning later
Step 3: Cook the Shrimp
- Heat large skillet over medium-high heat
- Add seasoned shrimp in single layer (don’t crowd the pan, do batches if needed)
- Cook 2 mins per side until pink and slightly browned
- Remove shrimp and set aside on plate (they’ll finish cooking later)
Step 4: Make the Creamy Sauce
- In same skillet reduce heat to medium and add butter
- Add garlic and cook 30 seconds til fragrant but not brown
- Sprinkle flour over and whisk constantly for 1 min (this makes the roux)
- Slowly pour in chicken broth while whisking to prevent lumps
- Add heavy cream and keep whisking
- Let sauce simmer 3-4 mins til it starts to thicken
- Stir in parmesan cheese til melted and smooth
- Add lemon zest, salt, pepper and red pepper flakes if using
Step 5: Bring It All Together
- Add spinach to sauce and stir til just wilted (takes only 1-2 mins)
- Add cooked tortellini and stir gently to coat
- Return shrimp to skillet and toss everything together
- If sauce seems too thick add splash of reserved pasta water
- Let everything heat through for 1-2 mins
Ur creamy shrimp and spinach tortellini is ready! Serve immediately with extra parm on top if u want.
Awesome Variations of Creamy Shrimp and Spinach Tortellini
Cajun Style
Add 1 tbsp Cajun seasoning to the shrimp and 1 tsp to the sauce. Throw in some diced bell peppers and finish with chopped green onions. Goes great with our Spicy Firecracker Shrimp as an appetizer.
Lemon Garlic Version
Double the lemon zest, add 2 tbsp fresh lemon juice to the sauce, and use extra garlic. Finish with fresh chopped parsley. If you love this, you’ll also love our Lemon Garlic Shrimp Pasta.
Mushroom Lover’s
Add 8 oz sliced mushrooms and sauté them before making the sauce. Use the same pan for extra flavor. White wine (1/4 cup) would be amazing here too.
Sun-Dried Tomato & Basil
Mix in 1/3 cup chopped sun-dried tomatoes to the sauce and finish with fresh basil instead of parsley. The tomatoes add amazing umami flavor.
Seafood Deluxe
Add 1/2 pound bay scallops or chunks of firm white fish along with the shrimp. Use seafood stock instead of chicken broth for even more flavor.
FAQs About Creamy Shrimp and Spinach Tortellini
Can I make creamy shrimp and spinach tortellini ahead of time?
You can prep components ahead but best assembled right before eating. Cook shrimp and make sauce up to a day ahead, store separately in fridge. Cook pasta fresh, then reheat sauce, add spinach and combine everything just before serving. This keeps tortellini from getting soggy and prevents sauce from breaking.
How do I store and reheat leftover creamy shrimp and spinach tortellini?
Store leftovers in airtight container in fridge up to 2 days. Reheat gently on stove over medium-low heat with splash of cream or milk to revive sauce. Microwave works too but use 50% power in 30-second intervals, stirring between. Cream sauces can separate when reheated too quickly.
Can I use frozen spinach instead of fresh in this recipe?
Yes but drain frozen spinach super well first. Squeeze out ALL excess water (seriously, keep squeezing) then add to sauce. Use about 1/2 cup thawed frozen spinach to replace 4 cups fresh. Fresh gives better texture but frozen works in a pinch.
What can I substitute for heavy cream to make this lighter?
Half-and-half works okay but sauce will be thinner. For lighter version, try 1/2 cup heavy cream + 1/2 cup milk. For dairy-free, full-fat coconut milk or cashew cream works surprisingly well with seafood flavors. Whatever you use, don’t let it boil or sauce might curdle.
Is there a way to make this creamy shrimp and spinach tortellini gluten-free?
Absolutely! Use gluten-free tortellini (several brands available now) and substitute cornstarch for flour in sauce. Mix 1 tbsp cornstarch with 2 tbsp cold water, then add to broth after it’s hot. Always check all ingredients for hidden gluten, especially broths and seasonings.
What other vegetables can I add to this creamy shrimp and spinach tortellini?
Tons of options! Try: cherry tomatoes (add last min), diced bell peppers (sauté with garlic), asparagus tips (blanch first), peas (add frozen straight to sauce), or artichoke hearts (quartered). More veggies = more nutritious dinner.
What wine pairs best with creamy shrimp and spinach tortellini?
Crisp white wines work amazing. Try Pinot Grigio, unoaked Chardonnay, or Sauvignon Blanc. The acidity cuts through creamy sauce perfectly. If you prefer red, go with light Pinot Noir. Rose works great too especially in summer.
Final Thoughts on This Amazing Creamy Shrimp and Spinach Tortellini
Gotta say this creamy shrimp and spinach tortellini has become my go-to for both weeknight dinners and when impressing guests. Last month I served it at my sister’s birthday dinner and everyone kept saying they couldn’t believe it wasn’t from a restaurant.
What makes this recipe special is how it balances familiar comfort food vibes with something a bit more fancy. The creamy sauce is rich without being too heavy and the combo of tender shrimp and cheese tortellini just works.
I hope you make this recipe your own! Play with the seasonings, swap ingredients based on what’s in ur fridge, and don’t be afraid to experiment. Tag us if you make this creamy shrimp and spinach tortellini cuz I love seeing your versions!
Creamy Shrimp and Spinach Tortellini
Equipment
- Large Pot
- Large skillet
- Wooden spoon or spatula
- Strainer
- Measuring cups and spoons
- Microplane or zester
- Garlic press (optional)
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Pasta:
- 16 oz cheese tortellini
- 4 cups fresh spinach
- 1 tbsp butter
For the Creamy Sauce:
- 2 tbsp butter
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp lemon zest
- Red pepper flakes optional
- Salt and black pepper to taste
Dairy-Free Substitutions (optional):
- Plant-based butter
- Coconut cream
- Vegetable broth
Instructions
- Prep the Shrimp: Pat shrimp dry. In a bowl, mix with olive oil, garlic, Italian seasoning, salt, and pepper. Let sit 5–10 minutes.
- Cook the Tortellini: Boil salted water and cook tortellini per package instructions. Drain, reserving 1/2 cup of pasta water.
- Cook the Shrimp: Heat skillet over medium-high heat. Add shrimp in a single layer. Cook 2 minutes per side until pink and golden. Remove and set aside.
- Make the Cream Sauce: Lower heat to medium. In the same skillet, melt butter and sauté garlic for 30 seconds. Whisk in flour for 1 minute. Slowly add broth while whisking. Stir in cream and simmer 3–4 mins. Add parmesan, lemon zest, salt, pepper, and red pepper flakes.
- Finish the Dish: Stir in spinach until wilted. Add cooked tortellini and toss to coat. Return shrimp to pan and mix gently. Thin with pasta water if needed.
- Serve hot with extra parmesan if desired.