Creamy Shrimp and Spinach Tortellini is such a wonderful dish that brings together tender shrimp, fresh spinach, and cheesy tortellini all coated in a rich, creamy sauce. It’s the kind of meal that feels both fancy and comforting, with a nice mix of flavors and textures that make every bite satisfying.
I love making this dish when I want something that’s quick but still feels special. The shrimp cooks up fast, and the spinach adds a fresh pop of color and taste. What I really enjoy is stirring everything into the creamy sauce just before serving—that way, the tortellini soaks up all those lovely flavors, making it downright irresistible.
One of my favorite ways to eat this is with a sprinkle of parmesan on top and a slice of crusty bread on the side. It’s perfect for a cozy night in or when you want to impress friends without spending hours in the kitchen. This dish always gets compliments, and I find myself coming back to it again and again because it’s just so easy and delicious.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives the best flavor but frozen works well too. If you prefer, you can swap shrimp for cooked chicken or scallops for a different taste. Just cook them until tender but not rubbery.
Tortellini: Cheese tortellini adds creaminess and bite. You can replace it with other filled pastas like ravioli or even use plain pasta like penne if you want.
Spinach: Fresh spinach wilts quickly and adds a mild, fresh flavor. Frozen spinach works but squeeze out excess water before adding to avoid watering down the sauce.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk (for dairy-free) but the sauce will be less thick.
Parmesan Cheese: Adds a salty, nutty depth to the sauce. If you can’t find Parmesan, Pecorino Romano or Asiago are good substitutes.
How Do You Make a Creamy Sauce Without It Breaking?
Keeping the cream sauce smooth and creamy is the trickiest part. Here’s how I do it:
- Lower the heat before adding heavy cream so it doesn’t boil rapidly—that can cause the cream to separate.
- Stir the cream into the pan slowly and let it simmer gently to thicken rather than boiling.
- Add cheese last and stir well so it melts evenly into the sauce.
- If you add acidic ingredients like wine or broth, add them first and reduce before the cream to balance flavors and help prevent curdling.
Equipment You’ll Need
- Large pot – perfect for boiling the tortellini without crowding.
- Large skillet or sauté pan – great for cooking shrimp and making the creamy sauce all in one spot.
- Wooden spoon or silicone spatula – helps you stir the sauce gently without scratching your pan.
- Colander – easy to drain the pasta quickly and keep everything moving.
- Measuring cups and spoons – to get your ingredients just right for a balanced flavor.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or sausage if you prefer a different protein that’s still hearty.
- Add sun-dried tomatoes for a sweet and tangy twist that brightens up the creamy sauce.
- Stir in fresh basil or thyme for a herbal note that warms the dish.
- Mix in mushrooms or roasted red peppers for extra texture and flavor.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) fresh or frozen cheese tortellini
- 1 lb (450 g) raw shrimp, peeled and deveined
- 4 cups fresh spinach leaves
For The Sauce and Flavor:
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth or white wine (optional, for deglazing)
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 25 minutes total. Plan for 10 minutes to prep and cook the shrimp and veggies, around 7-10 minutes to boil the tortellini, and a few minutes to make the creamy sauce and put it all together. Quick, tasty, and perfect for busy days!
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Add the tortellini and cook according to the package directions until al dente (usually around 3-5 minutes). Drain the pasta and set it aside while you prepare the sauce and shrimp.
2. Sauté the Shrimp:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt, black pepper, and half of the red pepper flakes. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
3. Make the Sauce and Prepare Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and minced garlic. Cook for about 3-4 minutes or until the onion becomes soft and fragrant.
Optional: Pour in the chicken broth or white wine to deglaze the pan. Scrape up any tasty browned bits stuck to the bottom and let it simmer for 2 minutes so the liquid reduces slightly.
Turn the heat to medium and slowly stir in the heavy cream. Let it gently simmer for 3-4 minutes until it thickens a bit.
Add the grated Parmesan cheese and stir until it melts into the sauce completely.
4. Combine Everything:
Stir in the fresh spinach and cook for about 2 minutes until wilted and tender. Return the cooked shrimp to the skillet, then add the drained tortellini. Carefully toss everything together so the pasta, shrimp, and spinach get nicely coated in the creamy sauce.
5. Final Touches and Serving:
Taste the dish, then add extra salt, pepper, or red pepper flakes if you want a little more spice. Serve hot, garnished with fresh parsley and more Parmesan if you like. Enjoy your delicious creamy shrimp and spinach tortellini!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water for about 15-20 minutes. Pat them dry before sautéing to prevent extra moisture.
Can I Substitute Spinach with Another Vegetable?
Absolutely! Kale, Swiss chard, or arugula are great alternatives. Just adjust cooking times accordingly—heartier greens like kale may need a little longer to wilt.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Is It Possible to Make This Dish Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a plant-based cream, and use a dairy-free Parmesan alternative or nutritional yeast to keep the cheesy flavor.
