Creamy Shrimp and Spinach Tortellini is a delicious and comforting dish that brings together tender shrimp, fresh spinach, and cheesy tortellini in a rich, creamy sauce. It’s a perfect mix of flavors and textures, with the soft pasta and wilted spinach balancing the mild, juicy shrimp. This dish feels fancy enough for guests but is easy enough for a weeknight dinner.
I love making this recipe when I want something quick yet impressive. One of my favorite tips is to use a good quality cheese tortellini because it really makes a difference in the creaminess and flavor of the whole meal. Also, if you like a little extra kick, a pinch of red pepper flakes adds just the right touch without being too spicy.
When I serve this, I usually pair it with a simple green salad or some crusty bread to soak up the sauce. It’s one of those meals that comforts you and fills you up perfectly. Plus, it always gets compliments, so it’s a fun dish to share with family or friends around the table on any night of the week.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works fine here. If you want a lighter option, you can swap shrimp for cooked chicken or even mushrooms for a vegetarian twist.
Tortellini: Cheese tortellini gives creaminess and flavor. You could use ravioli or any filled pasta if tortellini isn’t available.
Spinach: Fresh spinach is best for texture and taste, but baby kale or Swiss chard can be good alternatives.
Sun-Dried Tomatoes: These add a tangy, slightly sweet depth. If you don’t have any, roasted red peppers or a splash of tomato paste can work too.
Heavy Cream: Heavy cream makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut milk (for dairy-free), though the sauce will be less thick.
Parmesan Cheese: Parmesan adds savory, nutty flavor. If you’re avoiding dairy, nutritional yeast is a decent substitute but the taste will differ slightly.
How Can I Make the Sauce Creamy Without It Breaking?
To keep the sauce creamy and smooth, avoid boiling after adding cream. Follow these steps:
- After adding cream, reduce heat to low or medium-low.
- Stir often and let the sauce gently simmer to thicken (3-4 minutes).
- Add the cheese gradually and stir until melted fully.
- If your sauce looks like it’s separating, turn off the heat and whisk vigorously—it usually comes back together.
Patience helps! Low heat and gentle stirring prevent curdling while giving you a silky sauce.
Equipment You’ll Need
- Large pot – to boil the tortellini quickly and easily without crowding.
- Large skillet or sauté pan – perfect for cooking shrimp and making the creamy sauce in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Colander – to drain the tortellini without losing any pasta in the sink.
- Grater – for fresh Parmesan to give the sauce richer flavor and smooth texture.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or Italian sausage when you want a meatier dish.
- Add mushrooms or artichoke hearts for extra texture and earthiness.
- Stir in sun-dried tomato pesto instead of chopped sun-dried tomatoes for a stronger tomato flavor.
- Mix in fresh basil or parsley at the end for a bright, herbal finish that lifts the creaminess.
Creamy Shrimp and Spinach Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) fresh cheese tortellini
- 1 lb (450 g) raw shrimp, peeled and deveined
- 3 cups fresh spinach leaves
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
Sauce and Seasoning:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and around 20 minutes of cooking, making it a quick and easy dish to prepare on a busy day.
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 package instructions until al dente. Once cooked, drain the tortellini and set it aside.
2. Cook the Shrimp:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, sprinkle with salt and pepper, and sauté for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and keep them aside.
3. Make the Sauce:
Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1-2 minutes until you can smell the garlic and tomatoes.
Pour in the heavy cream and bring the sauce to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes if you like a little heat. Let the sauce thicken slightly, simmering for about 3-4 minutes and stirring occasionally.
4. Add Spinach and Combine:
Stir fresh spinach into the sauce and cook until it wilts, about 2 minutes. Then add the cooked shrimp and tortellini back into the skillet. Gently toss everything together so it’s well coated and heated through. Taste and add salt and pepper if needed.
5. Serve and Garnish:
Remove the skillet from heat. Sprinkle extra Parmesan cheese and fresh parsley or basil on top if you like. Serve warm, and enjoy your creamy shrimp and spinach tortellini alongside crusty bread or a fresh green salad.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or place the sealed package in cold water for quicker thawing. Pat the shrimp dry before cooking to avoid excess moisture.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the shrimp in advance, storing them separately in airtight containers in the fridge for up to 2 days. When ready, reheat gently and toss with freshly cooked tortellini for the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally and adding a splash of cream or water if the sauce thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, use half-and-half, coconut milk, or cashew cream. Keep in mind the sauce may be less rich and creamy, so adjust seasoning and thickness as needed.
