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Creamy Garlic Shrimp Tortellini
SimplySeafood

Creamy Garlic Shrimp Tortellini

This creamy garlic shrimp tortellini combines seared shrimp, cheesy tortellini, and wilted spinach in a rich garlic Parmesan cream sauce. It is a restaurant-quality seafood pasta dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled, deveined, and patted dry
  • 20 oz cheese tortellini, refrigerated or frozen
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 2 cup fresh spinach
  • 1.5 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • large skillet
  • large pot
  • Colander
  • Wooden spoon

Method
 

  1. Cook the tortellini according to the package directions until tender. Drain and set aside without rinsing.
  2. Pat the shrimp completely dry and season with paprika, garlic powder, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside.
  4. In the same skillet, melt the butter. Add the garlic and cook for 30 seconds, until fragrant.
  5. Add the spinach and cook until wilted, about 1 minute. Pour in the chicken broth and heavy cream, then bring to a gentle simmer.
  6. Stir in the Parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
  7. Add the cooked tortellini and shrimp back to the skillet. Toss gently until everything is coated in the creamy garlic sauce.
  8. Sprinkle with fresh parsley and extra black pepper if desired. Serve hot.

Notes

Pat the shrimp very dry before searing so they brown instead of steaming.
Remove the shrimp from the heat while slightly underdone because they will finish cooking in the sauce.
Grate the Parmesan fresh for the smoothest sauce.
Loosen leftover sauce with a splash of warm broth or cream when reheating.
This recipe is not recommended for freezing.