There’s something deeply comforting about a bowl of creamy pasta on a busy evening—and this creamy shrimp tortellini with spinach hits all the right notes.
From the tender shrimp and pillowy cheese tortellini to the rich garlic-parmesan cream sauce, this dish feels indulgent, yet it’s surprisingly easy to make.
It’s my go-to recipe when I want to impress with minimal effort.
Why I Love This Recipe
It’s restaurant-quality comfort food made in one skillet.
Packed with juicy shrimp, three-cheese tortellini, and fresh spinach for a balanced bite.
The garlic cream sauce is silky, flavorful, and ready in minutes.
Perfect for weeknights but special enough for guests.
What You’ll Need (Ingredient Highlights)
Large shrimp – peeled, deveined, and tail-off for quick cooking.
Three-cheese tortellini – refrigerated pasta brings quick comfort.
Cream cheese & heavy cream – the base of that luscious sauce.
Garlic and butter – for rich, fragrant flavor.
White wine – adds brightness to the sauce (optional but delicious).
Parmesan & spinach – melted cheese and wilted greens tie everything together.
All-purpose seasoning – adds bold, savory flavor to the shrimp.
Pro Tips Before You Start
Pat the shrimp dry before seasoning to help them sear properly.
Don’t skip the flour—it helps thicken the sauce.
Use freshly grated parmesan for the best melt and flavor.
Simmer the sauce gently to avoid breaking the cream.
How to Make Creamy Shrimp Tortellini with Spinach
Step 1. Season & Sear the Shrimp
Season shrimp with all-purpose seasoning.
Heat oil in a large skillet over medium-high heat.
Sear the shrimp in two batches, about 1–2 minutes per side. Remove and set aside.
Step 2. Deglaze & Build the Sauce
Lower heat to medium-low.
Deglaze the skillet with white wine.
Add butter and minced garlic.
Cook for 2–3 minutes until fragrant. Stir in flour until smooth.
Step 3. Make It Creamy
Whisk in seafood or chicken stock, then add softened cream cheese. Stir until fully melted.
Pour in heavy cream and dried basil.
Simmer uncovered for 5–7 minutes, stirring often.
Step 4. Cook the Pasta
Boil tortellini according to package instructions.
Drain and set aside.
Step 5. Finish the Sauce
Add fresh spinach to the sauce and stir until wilted.
Add crushed red pepper and parmesan.
Stir until the cheese is fully melted.
Taste and adjust seasoning if needed.
Step 6. Combine & Serve
Add tortellini and shrimp to the sauce.
Toss everything together and serve warm.
What to Serve It With
Crusty garlic bread or focaccia.
A fresh arugula or Caesar salad.
Roasted vegetables like asparagus or zucchini.
Variations / Substitutions
Use chicken instead of shrimp for a poultry twist.
Swap tortellini with ravioli or penne.
Make it spicy with extra crushed red pepper or a dash of cayenne.
Omit wine and use broth for an alcohol-free version.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
Not recommended for freezing, as the dairy sauce may separate.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Is there a non-dairy option?
You can try coconut cream, but it will alter the flavor.
Can I make it ahead of time?
You can prep the sauce and shrimp ahead. Cook pasta just before serving.
What if I don’t have white wine?
Use extra broth with a splash of lemon juice for brightness.
Can I use dried tortellini?
Yes, just cook it according to the package until tender.
How do I make the sauce thicker?
Add a bit more cream cheese or simmer longer to reduce.
Can I add other veggies?
Absolutely! Mushrooms or sun-dried tomatoes work well.
Final Thoughts
This creamy shrimp tortellini with spinach has become one of my favorite comfort dishes—it’s elegant, indulgent, and loaded with flavor.
Whether you’re cooking for guests or just treating yourself, it’s a sure way to bring smiles to the table.
