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
