Ingredients
Scale
- all-purpose seasoning for shrimp I used Lawry’s seasoning salt and Mrs. Dash garlic & herb.
- 2 lbs. large shrimp peeled, deveined, tail-off
- 20 oz. refrigerated three cheese tortelli I used Buitoni
- 1 tbsp. olive or grapeseed oil
- 1/3 cup dry white wine
- 8 tbsp. unsalted butter
- 2 tbsp. minced garlic
- 1 tbsp. all-purpose flour
- 6 oz. seafood or chicken stock
- 4 oz. cream cheese softened
- 2 cups heavy cream
- 1 tsp dried basil
- 5 oz. fresh baby spinach
- 1/4 tsp. crush red pepper
- 1/2 cup freshly grated Parmesan
Instructions
- Season the shrimp: First, season your shrimp with all-purpose seasoning. I love using a combo of Lawry’s seasoning salt and Mrs. Dash garlic & herb. It gives the shrimp so much flavor. Don’t be shy—this is what makes each bite pop!
- Sear the shrimp: Heat your oil in the skillet over medium-high heat. Cook the shrimp in batches for about 1-2 minutes per side, just until they’re pink and slightly golden. You want to avoid overcrowding the pan, so the shrimp get that nice sear. Set them aside on a plate.
- Make the sauce: Here’s where things get interesting. Lower the heat, deglaze the pan with your white wine (scraping up all those yummy browned bits from the shrimp), and then toss in the butter and garlic. Let the garlic cook for a few minutes until fragrant. Stir in the flour and cook for a minute to get rid of that raw flour taste.
- Whisk in stock and cream cheese: Add your seafood or chicken stock, whisking constantly until smooth. Then, whisk in the cream cheese—it may look lumpy at first, but keep whisking! You’ll end up with a creamy base for the sauce.
- Finish the sauce: Slowly stir in the heavy cream and dried basil, and let everything simmer on low heat. The sauce will thicken up slightly and get super luxurious. Keep an eye on it and stir often so it doesn’t stick.
- Cook the tortellini: While your sauce simmers, cook the tortellini according to the package instructions. Drain and set aside.
- Add the spinach: Stir the fresh spinach into the sauce and let it wilt down. This only takes a minute or two.
- Bring it all together: Toss the cooked tortellini and shrimp back into the skillet, giving everything a good stir. Sprinkle in the Parmesan cheese and crushed red pepper, and stir until the cheese melts into the sauce. Taste and adjust the seasoning as needed.
Notes
Serving up a showstopper
When it comes to presentation, I like to serve this dish in wide, shallow bowls so you can see all the components—shrimp, tortellini, and those flecks of spinach peeking through. A sprinkle of fresh parsley or basil on top adds a lovely pop of color. If you want to get fancy, add a lemon wedge on the side for a bit of acidity that cuts through the richness of the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner