Ingredients
Scale
- 1 pound tortellini (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shrimp and season with paprika, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes.
- Pour heavy cream into the skillet with the spinach and garlic. Stir well, then add Parmesan cheese and stir until melted and smooth. Season with additional salt and pepper if needed.
- Cook tortellini according to package instructions. Drain and add to the skillet with the creamy sauce. Toss to coat evenly.
- Return the cooked shrimp to the skillet and gently mix everything. Let simmer for 2 minutes to meld flavors. Garnish with chopped fresh basil or parsley, then serve hot.
Notes
- Use high-quality fresh tortellini for the best texture.
- Opt for large, plump shrimp for maximum flavor.
- For a richer sauce, substitute half-and-half for heavy cream.
- Prepare the sauce and cooked tortellini separately for easy make-ahead meals; combine before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg