Shrimp Tortellini with Garlic Sauce
Delicious Shrimp Tortellini with Garlic Sauce features cheese tortellini in a creamy garlic sauce with shrimp and spinach.
Equipment
- large skillet
Ingredients
Shrimp and Sauce Ingredients
- 2 lbs large shrimp peeled, deveined, tail-off
- 20 oz refrigerated three cheese tortellini I used Buitoni
- 1 tablespoon olive or grapeseed oil
- ⅓ cup dry white wine
- 8 tablespoon unsalted butter
- 2 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 6 oz seafood or chicken stock
- 4 oz cream cheese softened
- 2 cups heavy cream
- 1 teaspoon dried basil
- 5 oz fresh baby spinach
- ¼ teaspoon crushed red pepper
- ½ cup freshly grated Parmesan
Instructions
Preparation Steps
- Season shrimp with all-purpose seasoning.
- In a large 12 inch skillet, heat 1 tbsp. olive or grapeseed oil over medium high heat. In two batches, sear shrimp for 1-2 minutes on each side. Remove and set aside. Add more oil and butter in between batches.
- Reduce heat to medium-low. Deglaze skillet with wine. Add 6 tbsp. of butter and minced garlic. Cook and stir for 3 minutes, or until garlic fragrant. Add flour and stir until fully dissolved.
- Stir or whisk in seafood or chicken stock. Add cream cheese, and whisk or stir until mixture is smooth and creamy with no lumps. Stir in heavy cream and dried basil. Reduce heat to low, and simmer uncovered for 5-7 minutes, stirring frequently.
- Cook pasta according package instructions. Drain and set aside.
- Add fresh spinach to sauce, and stir until spinach has wilted. Stir in red pepper flakes and parmesan cheese and stir until cheese is melted. Taste sauce, and add salt if you feel it needs it. Add tortellini and shrimp to sauce. Stir together. Serve warm.
Nutrition
Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg
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