Shrimp Tortellini with Garlic Sauce Recipe
Introduction
This Shrimp Tortellini with Garlic Sauce is a creamy, flavorful dish perfect for a comforting weeknight dinner. Tender shrimp and cheese-filled tortellini come together in a rich garlic-infused sauce with a touch of spinach for freshness.
Ingredients
- 2 lbs large shrimp (peeled, deveined)
- 20 oz refrigerated three cheese tortellini
- 8 tbsp unsalted butter
- 1/3 cup dry white wine
- 6 oz seafood or chicken stock
- 2 cups heavy cream
- 5 oz fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- All-purpose seasoning (to taste)
- Minced garlic (amount as preferred)
- Crushed red pepper (to taste)
- Flour (amount as needed to thicken sauce)
- Cooking oil (for searing shrimp)
Instructions
- Step 1: Season the shrimp with all-purpose seasoning.
- Step 2: Heat oil in a large skillet over medium-high heat. Sear the shrimp until pink and cooked through, about 1-2 minutes per side. Remove shrimp and set aside.
- Step 3: Reduce skillet heat to medium-low. Add white wine to deglaze the pan, scraping up any browned bits. Stir in butter and minced garlic, cooking until fragrant.
- Step 4: Sprinkle flour into the skillet and stir to combine. Gradually whisk in seafood or chicken stock and heavy cream, allowing the sauce to simmer and thicken for 5-7 minutes.
- Step 5: Meanwhile, cook the tortellini according to package instructions. Drain well.
- Step 6: Add fresh baby spinach to the sauce and cook until wilted. Stir in crushed red pepper and Parmesan cheese.
- Step 7: Gently combine the cooked tortellini and shrimp into the sauce until evenly coated. Serve immediately.
Tips & Variations
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Substitute cream cheese with mascarpone for a richer sauce texture.
- Add lemon zest or a squeeze of fresh lemon juice for brightness.
- For extra heat, increase the amount of crushed red pepper or add a pinch of cayenne.
- Swap spinach with kale or arugula if you prefer a more robust green.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or stock to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to avoid excess moisture.
What can I substitute for tortellini if I don’t have any?
You can substitute with other filled pasta like ravioli or use regular pasta shapes such as penne or farfalle for a different texture.
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Shrimp Tortellini with Garlic Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A rich and creamy Shrimp Tortellini with Garlic Sauce recipe featuring perfectly seared shrimp, tender cheese tortellini, fresh baby spinach, and a luscious garlic-infused white wine and cream sauce, finished with Parmesan cheese and a touch of crushed red pepper for subtle heat.
Ingredients
Scale
Shrimp and Tortellini
- 2 lbs large shrimp, peeled and deveined
- 20 oz refrigerated three cheese tortellini
Sauce
- 8 tbsp unsalted butter
- 1/3 cup dry white wine
- 6 oz seafood or chicken stock
- 2 cups heavy cream
- 4 cloves garlic, minced
- 2 tbsp all-purpose seasoning (for shrimp)
- 1 tbsp flour
- 5 oz fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes
- 2 tbsp olive oil (for searing shrimp)
Instructions
- Season the Shrimp: Sprinkle the 2 lbs of peeled and deveined shrimp evenly with all-purpose seasoning to enhance their flavor.
- Sear the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 1-2 minutes per side until the shrimp turn pink and are just cooked through. Remove shrimp from skillet and set aside.
- Prepare the Garlic Sauce: Reduce the heat to medium-low in the same skillet. Add 8 tablespoons of unsalted butter and minced garlic. Cook, stirring frequently, until the garlic becomes fragrant but not browned, about 1-2 minutes.
- Deglaze and Build Sauce: Pour in 1/3 cup dry white wine to deglaze the pan, scraping up any browned bits. Then sprinkle in 1 tablespoon flour and stir to combine, cooking for 1 minute to form a roux.
- Add Stock and Cream: Gradually whisk in 6 oz seafood or chicken stock followed by 2 cups heavy cream. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Cook Tortellini: While the sauce simmers, cook the 20 oz refrigerated three cheese tortellini according to the package instructions, usually boiling for 3-5 minutes until tender. Drain well.
- Wilt Spinach: Add 5 oz fresh baby spinach to the sauce and stir until the spinach wilts, about 2-3 minutes.
- Finish Sauce: Stir in 1/2 cup freshly grated Parmesan cheese and 1/4 teaspoon crushed red pepper flakes to the sauce, mixing well for balanced flavor and a hint of heat.
- Combine and Serve: Gently fold the cooked tortellini and seared shrimp into the sauce, ensuring everything is evenly coated and warmed through. Serve immediately warm.
Notes
- For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- The seafood or chicken stock can be substituted with vegetable broth for a lighter flavor.
- Adjust crushed red pepper flakes to taste depending on your preferred spice level.
- Be careful not to overcook shrimp to keep them tender and succulent.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Tortellini, Garlic Sauce, Creamy Pasta, Italian Dinner, Seafood Pasta
