Creamed Spinach Tortellini and Shrimp

Ingredients (Serves 4)

• 1 lb cheese tortellini (fresh or refrigerated)

• 1 lb large shrimp, peeled & deveined

• 2 tbsp olive oil or butter

• 3 garlic cloves, minced

• 2 cups fresh spinach (roughly chopped)

• 1 cup heavy cream

• ½ cup chicken broth (or white wine for extra flavor)

• ½ cup grated Parmesan cheese

• ½ tsp Italian seasoning

• ¼ tsp red pepper flakes (optional, for a kick)

• Salt & black pepper, to taste

• Fresh parsley, for garnish

Instructions

1. Cook the tortellini:

   • Boil tortellini according to package directions until al dente.

   • Drain and set aside.

2. Sear the shrimp:

   • Season shrimp lightly with salt and pepper.

   • Heat olive oil/butter in a large skillet over medium-high heat.

   • Cook shrimp 2 minutes per side until pink and opaque. Remove and set aside.

3. Make the creamy spinach sauce:

   • In the same skillet, add garlic and sauté until fragrant.

   • Stir in chicken broth (or wine) to deglaze the pan.

   • Add heavy cream, Parmesan, Italian seasoning, and red pepper flakes.

   • Simmer 3–4 minutes until sauce thickens slightly.

   • Stir in spinach until wilted.

4. Combine everything:

   • Add cooked tortellini and shrimp to the skillet.

   • Toss until coated in the creamy spinach sauce.

5. Serve:

   • Garnish with fresh parsley and extra Parmesan.

   • Serve hot with garlic bread or a crisp side salad.