Description
Cheese-filled tortellini meets tender shrimp in a lemon garlic butter sauce with fresh spinach. A creamy, zesty, and comforting dish that comes together in just 30 minutes—perfect for busy weeknights or a special dinner.
Ingredients
1 (20 oz) package cheese tortellini (fresh or refrigerated)
2 tablespoons olive oil
1 lb large shrimp, peeled and deveined
Salt and black pepper, to taste
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth (or dry white wine)
Juice and zest of 1 lemon
2 cups fresh baby spinach
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Fresh parsley, for garnish
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook shrimp for 1–2 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant.
- Stir in chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes to reduce slightly.
- Add spinach and cook until wilted.
- Return shrimp and tortellini to the skillet. Toss to coat in the sauce.
- Sprinkle with Parmesan, add red pepper flakes if desired, and garnish with parsley. Serve warm.
Notes
Use white wine instead of chicken broth for deeper flavor.
Add a splash of heavy cream for extra creaminess.
Substitute spinach with kale or arugula if preferred.
For a vegetarian version, skip shrimp and use mushrooms or roasted red peppers.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 195mg