Creamed Spinach Tortellini and Shrimp

If you’re craving something creamy, cheesy, and full of flavor, this Creamed Spinach Tortellini and Shrimp recipe is a must-make! Plump cheese-filled tortellini are tossed in a rich spinach cream sauce and paired with juicy shrimp for a quick and satisfying weeknight dinner or an elegant weekend indulgence.

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Why You’ll Love This Recipe
One-Pan Wonder – Everything comes together in one skillet for easy cleanup.
Comfort Food Perfection – Creamy, cheesy, and packed with cozy flavors.
Fast & Flavorful – Ready in under 30 minutes.
Restaurant-Quality – Impress guests or treat yourself with this stunning dish.
Kid-Friendly – Cheese tortellini and mild shrimp make it a family favorite.

Ingredients You’ll Need

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 clove garlic, minced

For the Tortellini and Creamed Spinach Sauce:

• 1 tbsp butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups baby spinach (roughly chopped)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ tsp nutmeg (optional, for a warm undertone)
• Salt and black pepper to taste
• 1 (9 oz) package refrigerated cheese tortellini
• ¼ cup reserved pasta water (if needed to thin sauce)

For Garnish & Serving:

• Extra Parmesan for topping
• Crushed red pepper flakes (optional)
• Fresh basil or parsley, chopped
• Garlic bread or warm crusty bread
• Lemon wedges (for squeezing over shrimp)

Tools You’ll Need

• Large skillet
• Medium pot for boiling tortellini
• Tongs or spatula
• Measuring cups and spoons
• Colander

Step-by-Step Instructions

Step 1: Boil the Tortellini
Bring a medium pot of salted water to a boil.
Add the tortellini and cook according to package instructions (usually 3–5 minutes).
Drain and reserve ¼ cup of pasta water in case the sauce needs thinning later. Set aside.

Step 2: Season and Sear the Shrimp
Pat the shrimp dry with paper towels.
In a bowl, toss with olive oil, salt, pepper, smoked paprika, and minced garlic.
Heat a large skillet over medium-high heat.
Add the shrimp and cook for 1–2 minutes per side until pink and slightly golden.
Remove from the skillet and set aside on a plate.

Step 3: Sauté Aromatics
In the same skillet, melt 1 tbsp butter over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Wilt the Spinach
Stir in the chopped spinach and cook for 1–2 minutes until wilted.
Add a pinch of salt and black pepper to taste.

Step 5: Make the Cream Sauce
Pour in the heavy cream and stir in the Parmesan cheese.
Add a pinch of nutmeg if using.
Simmer for 3–5 minutes over low heat, stirring frequently until the sauce thickens slightly.
If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.

Step 6: Add Tortellini and Shrimp
Gently fold in the cooked tortellini, coating them in the creamy spinach sauce.
Return the shrimp to the skillet and stir to combine.
Cook everything together for 1–2 minutes until heated through.
Taste and adjust seasoning if needed.

Step 7: Garnish and Serve
Sprinkle with extra Parmesan and red pepper flakes if desired.
Top with fresh basil or parsley for a pop of freshness.
Serve hot with garlic bread or crusty bread and lemon wedges on the side.

Tips for Perfect Creamed Spinach Tortellini and Shrimp
Don’t Overcook the Shrimp – They only need a couple of minutes; overcooked shrimp become rubbery.
Fresh Spinach is Best – Baby spinach wilts quickly and blends smoothly into the sauce.
Use Good Parmesan – Freshly grated Parmesan melts better and tastes richer.
Balance the Cream – If it’s too rich, a squeeze of lemon brightens up the flavor.
Tortellini Timing – Cook them just until tender to prevent falling apart in the sauce.

Serving Suggestions
Garlic Bread – Perfect for soaking up every bit of that luscious sauce.
Simple Green Salad – A crisp salad with a lemon vinaigrette balances the richness.
Steamed Asparagus – Adds a fresh, light contrast.
Chilled Sparkling Water with Lemon – Refreshing and cleansing between bites.

How to Store & Reheat

Storing:
Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.

Freezing:
Not recommended for this dish as the cream sauce may separate when reheated from frozen.

Reheating:
Stovetop: Warm gently in a skillet over low heat, adding a splash of cream or milk to refresh the sauce.
Microwave: Heat in 30-second intervals, stirring between each until warmed through.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before seasoning and cooking.

2. What type of tortellini works best?
Cheese tortellini pairs beautifully, but you can also try spinach and ricotta or mushroom-filled varieties.

3. Can I make it lighter?
Swap heavy cream for half-and-half or whole milk, and reduce the Parmesan slightly. The result will be a lighter but still creamy dish.

4. Can I add more veggies?
Absolutely! Mushrooms, cherry tomatoes, or peas make great additions.

5. What if I don’t have fresh spinach?
Frozen spinach works too—just thaw and squeeze out excess liquid before using.

Final Thoughts
Creamed Spinach Tortellini and Shrimp is the kind of meal that feels fancy but is easy enough for any night of the week. It’s a cozy, creamy, and satisfying dish with the perfect blend of cheesy pasta, tender shrimp, and a rich spinach-infused sauce. Serve it up with warm bread and a squeeze of lemon, and you’ve got yourself a dinner worth repeating!

Try it once, and it’ll become a regular on your table. Don’t forget to leave a review and share your version on Pinterest—I’d love to see how it turned out!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 30g | Fat: 22g | Fiber: 3g | Sodium: 610mg

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