Shrimp Tortellini with Garlic Sauce Recipe
Introduction
Savor a creamy and comforting Shrimp Tortellini with Garlic Sauce that combines tender shrimp, cheesy tortellini, and a rich, flavorful sauce. This dish is perfect for a weeknight dinner or a special occasion, impressing with minimal effort.
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
- Fresh baby spinach (5 oz)
- 1/2 cup freshly grated Parmesan cheese
- All-purpose seasoning (to taste)
- Minced garlic (amount as preferred)
- Crushed red pepper (to taste)
- Oil for searing shrimp
- Flour (quantity not specified, used to thicken sauce)
Instructions
- Step 1: Season the shrimp with all-purpose seasoning evenly on both sides.
- 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, then remove and set aside.
- Step 3: Lower the heat to medium-low. In the same skillet, deglaze with white wine, scraping up any browned bits. Add butter and minced garlic and cook until fragrant.
- Step 4: Stir in flour to create a roux, then gradually whisk in stock, cream cheese, and heavy cream. Simmer the sauce for 5-7 minutes until slightly thickened.
- Step 5: Meanwhile, cook the tortellini according to package instructions. Drain and set aside.
- Step 6: Add baby spinach to the sauce and cook until wilted. Stir in crushed red pepper and grated Parmesan cheese.
- Step 7: Gently combine the cooked tortellini and seared shrimp with the sauce. Serve immediately.
Tips & Variations
- Use fresh garlic for the best flavor, and adjust crushed red pepper to your heat preference.
- Substitute the seafood stock with chicken stock if preferred for a slightly different flavor.
- For a lighter version, replace heavy cream with half-and-half, keeping in mind the sauce may be less thick.
- Add sun-dried tomatoes or mushrooms for added texture and flavor variations.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the sauce from separating.
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. Thaw them completely and pat dry before seasoning and cooking to ensure proper searing.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, you can substitute with extra seafood or chicken stock, or a splash of lemon juice for acidity, though the flavor profile will differ slightly.
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Shrimp Tortellini with Garlic Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Shrimp Tortellini with Garlic Sauce is a rich and flavorful dish featuring succulent seared shrimp tossed with cheese-filled tortellini in a creamy garlic sauce with hints of white wine and Parmesan cheese. This easy skillet recipe combines fresh baby spinach for a touch of green and a spicy kick from crushed red pepper, making it a comforting and elegant meal perfect for any occasion.
Ingredients
Shrimp and Seasoning
- 2 lbs large shrimp, peeled and deveined
- All-purpose seasoning, to taste
Pasta
- 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
- 2 tbsp flour
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
Vegetables
- 5 oz fresh baby spinach
Instructions
- Season the shrimp: Pat the shrimp dry and season evenly with all-purpose seasoning to impart flavor before cooking.
- Sear the shrimp: Heat oil in a large skillet over medium-high heat. Add shrimp and sear until pink and opaque, about 1-2 minutes per side. Remove shrimp from skillet and set aside to avoid overcooking.
- Prepare the sauce base: Reduce skillet heat to medium-low. Add white wine to deglaze the pan, scraping up any browned bits. Then, add butter and minced garlic. Cook until the garlic is fragrant, about 1-2 minutes.
- Make the creamy sauce: Sprinkle flour over the butter and garlic mixture and stir to form a roux. Gradually whisk in the stock followed by heavy cream, stirring continuously. Simmer the sauce for 5-7 minutes until thickened and smooth.
- Cook the tortellini: Meanwhile, cook the tortellini according to package instructions until al dente. Drain and set aside.
- Add spinach and seasoning: Stir fresh baby spinach into the sauce, allowing it to wilt completely. Add crushed red pepper flakes and freshly grated Parmesan cheese, stirring until well combined.
- Combine and serve: Gently mix the cooked tortellini and seared shrimp into the sauce, ensuring everything is well coated. Serve immediately for best flavor and texture.
Notes
- Use seafood stock for a more pronounced flavor; chicken stock works well as a substitute.
- Adjust crushed red pepper flakes to your desired level of spiciness or omit if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a milk and cream mixture, though the sauce will be less rich.
- Ensure the shrimp is cooked just until pink to avoid toughness.
- Deglazing with white wine adds depth, but you can use chicken or vegetable broth if you prefer no alcohol.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Shrimp Tortellini, Garlic Sauce, Creamy Pasta, Italian Seafood Pasta, Easy Dinner, One Pan Meal
