Creamy Shrimp and Spinach Tortellini
Creamy Shrimp and Spinach Tortellini is a dish that brings together tender shrimp, cheesy tortellini, and fresh spinach all wrapped up in a rich, creamy sauce. The combination is both…
By Emily
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Reading time: 6 min
Creamy Shrimp and Spinach Tortellini is a dish that brings together tender shrimp, cheesy tortellini, and fresh spinach all wrapped up in a rich, creamy sauce. The combination is both comforting and a little fancy, but surprisingly easy to make. The shrimp add a nice bite, while the spinach blends in perfectly to give it a little green freshness. It’s the kind of meal that feels special but comes together quickly, perfect for weeknights or casual dinners.
I love making this recipe when I want something that feels like a treat without too much fuss. One tip I’ve learned is to cook the shrimp just until they’re pink and firm so they stay juicy and don’t get rubbery. The creamy sauce is the best part—it clings to every piece of pasta and shrimp, making every bite full of flavor. I usually use a bit of garlic and parmesan to boost the taste and keep things simple.
When I serve this, I like to add a sprinkle of extra parmesan on top and a little crusty bread on the side to soak up the sauce. It’s a meal that everyone seems to enjoy, and it quickly became one of my go-to dinner ideas. If you love a creamy pasta that’s packed with flavor but still light thanks to the spinach and shrimp, this one’s for you!
Key Ingredients & Substitutions
- Shrimp
- Medium shrimp works great here. Look for peeled and deveined for convenience. If unavailable, scallops or cooked chicken can be good swaps. Keep shrimp juicy by not overcooking.
- Tortellini
- Cheese tortellini adds creaminess and texture. Fresh or refrigerated is best to avoid drying out. You can substitute with ravioli or even gnocchi if you want a different feel.
- Spinach
- Fresh spinach adds a nice color and mild flavor. Frozen spinach works too; just thaw and drain well to avoid watery sauce.
- Cream & Parmesan
- Heavy cream makes the sauce rich and smooth. For a lighter option use half-and-half or milk but expect a thinner sauce. Parmesan is key for cheesy depth; Pecorino Romano can be used instead.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook fast, so watch closely to keep them tender:
- Start with a hot skillet and a little oil.
- Cook shrimp for 2-3 minutes per side until they turn pink and curl slightly.
- Avoid cooking longer or at too high heat to keep shrimp juicy and not rubbery.
- Remove promptly from heat and add back at the end to warm through with the sauce.
Using this method gives you plump, flavorful shrimp every time in your creamy tortellini dish.
Equipment You’ll Need
- Large pot – to boil the tortellini until tender without sticking together.
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching the pan.
- Colander – for draining the cooked tortellini quickly and easily.
- Measuring cups and spoons – to get your cream, broth, and seasoning just right.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a milder, but still protein-packed version.
- Add sun-dried tomatoes for a tangy twist that brightens up the creamy sauce.
- Mix in mushrooms or roasted red peppers to add earthiness and color.
- Use spinach and kale together for extra greens and a slightly stronger flavor.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 pound (450g) cheese tortellini (fresh or refrigerated)
- 1 pound (450g) medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or dried parsley flakes for garnish
How Much Time Will You Need?
This tasty recipe takes about 25 minutes total. Spend 10 minutes boiling and draining the tortellini, 8 to 10 minutes cooking the shrimp, and about 5 minutes making the creamy sauce. It’s a quick dinner option that’s ready in no time!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente (usually around 3-5 minutes). Drain well and set aside.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and half of the Italian seasoning. Cook the shrimp for 2-3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Sauce and Add Spinach:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the chopped spinach and cook until wilted, about 2-3 minutes. Pour in the chicken broth, heavy cream, and the remaining Italian seasoning, along with the crushed red pepper flakes if using. Stir and bring to a gentle simmer.
4. Finish the Sauce and Toss:
Stir the Parmesan cheese into the sauce until melted and slightly thickened, about 3-4 minutes. Season with salt and pepper as needed. Add the cooked tortellini and shrimp back into the skillet. Gently toss everything together to coat in the creamy sauce and warm through, about 2 minutes.
5. Serve and Garnish:
Remove the skillet from heat. Garnish with fresh or dried parsley and extra Parmesan if you like. Serve your creamy shrimp and spinach tortellini warm and enjoy!
Creamy Shrimp and Spinach Tortellini — FAQ
Answers on frozen shrimp, lighter cream swaps, storage, and spinach alternatives.
Can I Use Frozen Shrimp for This Recipe?
Yes—thaw completely (overnight in the fridge or in a sealed bag under cold water), then pat dry so the pan sauce doesn’t get watery. Cook just until pink and opaque to keep shrimp tender.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely. Use half-and-half or whole milk; the sauce will be lighter. To thicken, whisk 1–2 tsp cornstarch with 1 Tbsp cold water, stir into the simmering sauce, and cook 30–60 seconds. A little extra Parmesan also helps it emulsify.
How Should I Store Leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat (stovetop or microwave) and add a splash of milk or broth to loosen if needed—avoid boiling so the sauce stays creamy.
Can I Make This Recipe Without Spinach?
Sure—omit it or swap in baby kale, arugula, or Swiss chard. Sauté greens just until wilted before adding the cream; sturdier greens may need 1–2 extra minutes.