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Creamy Shrimp and Spinach Tortellini.

Creamy Shrimp and Spinach Tortellini

The Crispy Chef
This creamy shrimp and spinach tortellini recipe is a fast, restaurant-quality dinner made with tender shrimp, cheesy tortellini, fresh spinach, and a dreamy garlic parmesan cream sauce. Ready in under 30 minutes, it's perfect for both weeknights and impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4
Calories 610 kcal

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.

Notes

Frozen shrimp works fine—just thaw and pat dry.
Can be made dairy-free using coconut cream and plant-based butter.
For gluten-free version, use gluten-free tortellini and cornstarch instead of flour.
Add-ins like mushrooms, sun-dried tomatoes, or extra veggies are great variations.

Nutrition

Calories: 610kcalCarbohydrates: 42gProtein: 35gFat: 35g
Keyword creamy shrimp tortellini
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