Description
A comforting and flavorful dish featuring cheese tortellini, shrimp, and a rich garlic cream sauce, with fresh spinach and a touch of Parmesan cheese.
Ingredients
- 1 lb. cheese tortellini
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
- Stir in the grated Parmesan cheese until melted and the sauce becomes smooth.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Return the cooked shrimp and tortellini to the skillet. Toss everything together to coat evenly with the sauce.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- For a spicy kick, add red pepper flakes to the sauce.
- Frozen shrimp can be used, but make sure they are thawed and patted dry before cooking.
- To make it dairy-free, use coconut cream and dairy-free Parmesan cheese.
- For a vegetarian version, omit the shrimp and add extra vegetables like mushrooms, bell peppers, or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
