Description
A delightful dish combining creamy sauce with tender shrimp and cheesy tortellini, topped with a bright lemon zing.
Ingredients
Scale
- 9 ounces cheese tortellini
- 1 tablespoon butter
- 1/4 cup finely minced onion
- 3 cloves garlic, finely minced
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 4 ounces cream cheese, cut into cubes
- 1 pound shrimp, peeled and deveined
- 3 ounces baby spinach
- Zest and juice from 1 lemon
- Sea salt and pepper, to taste
Instructions
- Begin by putting a large pot of salted water on high heat. Bring it to a boil, then add the tortellini. Cook according to the package directions, which is usually about 6–8 minutes. Once cooked, drain the water and set the tortellini aside.
- While you wait for the water to heat, melt the butter in a large frying pan over medium heat. Add the minced onion and garlic, cooking until the onion turns transparent and fragrant, about 3 minutes.
- Pour in the chicken stock, followed by the heavy cream and cream cheese. Bring the mixture to a gentle simmer, stirring until the cream cheese has completely melted into the sauce.
- Add the shrimp to the pan and allow it to cook for approximately 2 minutes, just until they turn pink and tender.
- Next, stir in the baby spinach and cook until it wilts, which should only take about 1 minute.
- Finally, add the cooked tortellini to the pan along with the lemon zest and juice. Toss everything together to ensure the tortellini is well coated. Season with sea salt and pepper to taste, and serve hot.
Notes
Garnish with freshly grated Parmesan cheese and pair with garlic bread or a light side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg