Shrimp Tortellini with Garlic Cream Sauce Recipe
Introduction
Savor the delightful combination of tender shrimp and cheesy tortellini in a rich garlic cream sauce. This Shrimp Tortellini with Garlic Sauce is a perfect weeknight dinner that feels indulgent yet comes together quickly.
Ingredients
- 2 lbs large shrimp (peeled, deveined)
- 20 oz refrigerated three cheese tortellini
- 8 tbsp unsalted butter
- 1/3 cup dry white wine
- 6 oz seafood or chicken stock
- 2 cups heavy cream
- 5 oz fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- All-purpose seasoning (to taste)
- Minced garlic (quantity as preferred)
- Crushed red pepper (optional, to taste)
- Oil for searing shrimp
- Flour (amount sufficient to thicken sauce)
Instructions
- Step 1: Season the shrimp with all-purpose seasoning. Heat oil in a large skillet over medium-high heat and sear the shrimp until pink, about 1–2 minutes per side. Remove shrimp from the skillet and set aside.
- Step 2: Lower the heat to medium-low in the same skillet. Deglaze with dry white wine, then add butter and minced garlic. Cook until the garlic is fragrant, about 1–2 minutes.
- Step 3: Stir in flour to create a roux. Gradually whisk in the seafood or chicken stock, cream cheese, and heavy cream. Let the sauce simmer gently for 5–7 minutes until it thickens slightly.
- Step 4: Meanwhile, cook the tortellini according to package instructions. Drain well.
- Step 5: Add fresh baby spinach to the sauce and cook until wilted. Stir in crushed red pepper if using, and then mix in the freshly grated Parmesan cheese.
- Step 6: Gently combine the cooked tortellini and seared shrimp with the sauce. Heat through briefly, then serve warm.
Tips & Variations
- For extra depth, use seafood stock instead of chicken stock.
- Add a squeeze of fresh lemon juice before serving to brighten the flavors.
- Substitute baby kale for spinach for a heartier green texture.
- Omit crushed red pepper for a milder dish, or increase for more heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or stock if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw them fully and pat dry before seasoning and cooking to ensure they sear properly.
What can I substitute if I don’t have white wine?
You can replace white wine with additional chicken or seafood stock combined with a splash of lemon juice for acidity.
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Shrimp Tortellini with Garlic Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
A luscious Italian-inspired main dish combining tender seared shrimp and cheesy three-cheese tortellini, all enveloped in a rich garlic cream sauce with fresh spinach and Parmesan. Perfect for a comforting yet elegant weeknight meal.
Ingredients
Scale
Seafood
- 2 lbs large shrimp (peeled, deveined)
Pasta
- 20 oz refrigerated three cheese tortellini
Sauce
- 8 tbsp unsalted butter
- 1/3 cup dry white wine
- 6 oz seafood or chicken stock
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Fresh baby spinach (5 oz)
- Minced garlic (amount typically 2-3 cloves)
- All-purpose seasoning (to taste)
- Cooked crushed red pepper (to taste)
- Flour (amount typically 1-2 tbsp, for thickening)
- Oil for searing shrimp (e.g., olive oil, about 1-2 tbsp)
Instructions
- Season the shrimp: Thoroughly season the peeled and deveined shrimp with all-purpose seasoning, ensuring an even coating for maximum flavor.
- Sear the shrimp: Heat oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear each side until they turn pink and opaque, approximately 1-2 minutes per side. Remove shrimp from skillet and set aside to prevent overcooking.
- Prepare the sauce base: Lower the heat to medium-low. In the same skillet, deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the seared shrimp for added depth. Add butter and minced garlic, cooking gently until the garlic releases its fragrant aroma without browning.
- Thicken the sauce: Sprinkle flour into the skillet and stir well to form a roux. Gradually whisk in the seafood or chicken stock along with the cream cheese and heavy cream, stirring constantly. Allow the sauce to simmer for 5-7 minutes to thicken and meld the flavors.
- Cook the tortellini: Meanwhile, cook the refrigerated three cheese tortellini according to package instructions until al dente. Drain thoroughly to avoid excess water diluting the sauce.
- Incorporate spinach and seasonings: Add fresh baby spinach to the simmering sauce and stir until wilted. Mix in crushed red pepper flakes for a mild heat level, and then fold in freshly grated Parmesan cheese to enrich the sauce’s creaminess.
- Combine all components: Gently toss the cooked tortellini and seared shrimp into the sauce. Stir carefully to coat everything evenly without breaking the delicate pasta and shrimp.
- Serve: Immediately plate the shrimp tortellini hot, garnishing as desired with extra Parmesan or fresh herbs for an elegant presentation.
Notes
- Use fresh shrimp for best flavor; frozen shrimp can be used but thaw completely before cooking.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Ensure not to overcook the shrimp during searing to keep them tender and juicy.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative, though the sauce will be less rich.
- Deglazing the pan with wine lifts the fond and enhances the sauce’s depth, so don’t skip this step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp tortellini, garlic cream sauce, Italian pasta, seafood pasta, creamy shrimp recipe
