Creamy Shrimp and Spinach Tortellini is the cozy, restaurant-style pasta that brings cheese-filled tortellini and juicy shrimp together in a silky garlic cream sauce, finished with tender spinach for color and freshness in about 30 minutes.
Why You’ll Love This Creamy Shrimp and Spinach Tortellini
- Fast, one-pan flow after boiling the pasta—weeknight friendly without shortcuts on flavor
- Rich yet balanced sauce with garlic, gentle heat, and a clean, bright finish
- Pillowy tortellini plus succulent shrimp for a satisfying, protein-packed bowl
- Flexible ingredients and easy swaps if you’re out of something
- Scales up effortlessly for guests and holds beautifully for make-ahead components
- Elegant enough for date night, simple enough for Tuesday
What Is Creamy Shrimp and Spinach Tortellini?
Creamy Shrimp and Spinach Tortellini is a stovetop pasta built around three anchors: tender, cheese-stuffed tortellini; quick-seared shrimp; and a smooth, garlicky cream sauce that lightly coats each bite. Baby spinach wilts into the sauce for color and a fresh finish, while a touch of parmesan deepens the savory backbone. The result is a bowl that tastes indulgent but cooks with everyday technique: boil, sear, simmer, and toss.
Creamy Shrimp and Spinach Tortellini
Ingredients
Tortellini & Shrimp
- 20 oz cheese tortellini fresh or refrigerated
- 1 lb large raw shrimp peeled, deveined, tails removed
- 1 tsp fine salt divided
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 1 tbsp olive oil
Creamy Garlic Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic finely minced
- 0.5 tsp red pepper flakes optional, to taste
- 1 cup half-and-half or light cream
- 0.5 cup low-sodium chicken stock or vegetable stock
- 0.75 cup shredded mozzarella low-moisture
- 0.5 cup finely grated parmesan plus more for serving
- 3 cups baby spinach packed
- 1 tsp lemon zest
- 1–2 tsp lemon juice to taste
Finishing & Garnish
- 2 tbsp chopped fresh basil or parsley optional
- 0.75 cup reserved pasta water as needed
Instructions
- Step 1 – Boil the Tortellini: Cook tortellini in salted boiling water until tender. Reserve ¾ cup pasta water and drain.
- Step 2 – Sear the Shrimp: Pat shrimp dry. Season with salt, pepper, and garlic powder. Sear in olive oil 1½–2 minutes per side until just pink. Transfer to a plate.
- Step 3 – Start the Garlic Sauce: In the same skillet, melt butter over medium. Add garlic and red pepper flakes. Cook 30–45 seconds. Add stock and stir, then pour in half-and-half and bring to a gentle simmer.
- Step 4 – Melt Cheese: Add mozzarella gradually, stirring until melted. Add parmesan and whisk until glossy. Season with salt and pepper to taste. Use pasta water to adjust consistency.
- Step 5 – Add Spinach & Lemon: Stir in spinach until wilted. Add lemon zest and 1–2 tsp lemon juice to brighten. Taste and adjust.
- Step 6 – Combine: Return shrimp and tortellini to pan. Toss to coat. Use reserved pasta water as needed to achieve silky sauce texture.
- Step 7 – Garnish & Serve: Turn off heat. Sprinkle basil or parsley if using. Serve with extra parmesan and black pepper.
Notes
Ingredients for Creamy Shrimp and Spinach Tortellini
Tortellini & Shrimp
- 18–20 oz (510–570 g) fresh or refrigerated cheese tortellini
- 1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
- ¾–1 tsp fine salt, divided
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
Creamy Garlic Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, finely minced
- ½ tsp red pepper flakes (optional, to taste)
- 1 cup half-and-half or light cream (see notes)
- ½ cup low-sodium chicken or vegetable stock
- ¾ cup shredded low-moisture mozzarella (or similar mild melting cheese)
- ½ cup finely grated parmesan, plus more for serving
- 3 packed cups baby spinach
- 1 tsp lemon zest + 1–2 tsp lemon juice, to taste
- Extra black pepper, to taste
Finishing & Garnish
- 2 tbsp chopped fresh basil or parsley (optional)
- Extra parmesan for the table
- Reserved pasta water (about ½–¾ cup)
Ingredient Notes
- Tortellini: Fresh/refrigerated cooks in minutes. If using frozen, add a minute or two and test for doneness.
- Shrimp: Large shrimp stay juicy and are easy to cook evenly. If using smaller shrimp, reduce the sear by 30–60 seconds per side.
- Cream: Half-and-half gives a lighter sauce; light cream yields richer body. You can mix the two.
- Cheese: A small amount of mozzarella provides silk; parmesan delivers savory depth. Finely grated parmesan melts more smoothly.
- Spinach: Baby spinach wilts quickly and keeps its color. If using mature spinach, chop roughly and add 30 seconds earlier.
Ingredient Notes (Substitutions & Healthy Swaps)
- Tortellini alternatives: Use ravioli or short pasta (penne, shells). If using dry pasta, reserve at least 1 cup of starchy water.
- Protein swaps: Use chicken breast strips or extra-firm tofu cubes; sear until just cooked before building the sauce.
- Dairy adjustments: For extra richness, use more cream and a touch less stock. For lighter, use more stock and finish with an extra spoon of parmesan for flavor.
- Greens: Swap spinach for baby kale or arugula; add heartier greens 1–2 minutes earlier to soften.
- Gentle heat: Reduce or omit red pepper flakes. For a mild aromatic lift, add a pinch of black pepper instead.
- Gluten awareness: Choose gluten-free tortellini or a gluten-free short pasta and ensure labels on cheese/sauce meet your needs.
- Umami boosters: A few chopped sun-dried tomatoes (drained) bring a savory, gently sweet note that complements shrimp.
Step-by-Step Instructions
Step 1 — Boil the Tortellini
Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender (usually 2–4 minutes for fresh). Reserve ¾ cup pasta water, then drain. Toss with a teaspoon of olive oil if the pasta will wait more than a minute so it doesn’t clump.
Step 2 — Season and Sear the Shrimp
Pat shrimp dry. Season with ½ teaspoon salt, black pepper, and garlic powder. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add shrimp in a single layer and sear 1½–2 minutes per side until just pink and opaque. Transfer to a plate; tent lightly to keep warm.
Step 3 — Build the Creamy Garlic Base
Lower heat to medium. In the same skillet, melt butter and add minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant—do not brown. Pour in stock and scrape up any browned bits. Stir in half-and-half and bring to a gentle simmer.
Step 4 — Melt and Season the Sauce
Add mozzarella a handful at a time, whisking until smooth before adding more. Stir in parmesan until melted and the sauce turns glossy. Season with a pinch of salt and several grinds of black pepper. If the sauce seems thick, whisk in a splash of pasta water; if thin, simmer gently 1–2 minutes to reduce.
Step 5 — Wilt the Spinach and Brighten
Add the spinach and fold gently until just wilted and vibrant. Stir in lemon zest and 1 teaspoon lemon juice; taste and add another teaspoon if you want a brighter finish.
Step 6 — Toss Tortellini and Shrimp
Return the shrimp and any juices to the skillet. Add the tortellini and toss to coat, loosening with reserved pasta water a tablespoon at a time until the sauce clings in a silky layer. The finished consistency should lightly coat a spoon and trail back into the pan in ribbons.
Step 7 — Finish and Serve
Turn off the heat. Sprinkle chopped basil or parsley if using. Taste and adjust salt, pepper, and lemon. Ladle into warm bowls and shower with extra parmesan.
Step-by-Step Instructions
H3: Texture & Timing Cues You Can Trust
- Shrimp doneness: Pull as soon as they’re pink and just firm; overcooked shrimp turn rubbery fast.
- Sauce nappe: When you drag a spoon through, the line should hold briefly before closing.
- Spinach timing: Add toward the end—overcooked leaves dull and lose their fresh bite.
- Pasta water: This is your gloss and adjuster; add in small splashes, not big pours.
H3: Make-Ahead & Reheat Flow
- Make the sauce base up to 1 day ahead (through Step 4); rewarm gently, then add spinach, shrimp, and tortellini just before serving.
- Reheat leftovers over low heat with a splash of milk or pasta water, stirring until smooth. Avoid boiling; gentle heat preserves creaminess.
Pro Tips for Success
- Dry the shrimp thoroughly: Surface moisture blocks the golden sear and dilutes seasoning.
- Control the simmer: Cream sauces prefer gentle heat; a rolling boil risks separation.
- Add cheese gradually: Melting in stages prevents clumps and gives a satin finish.
- Season in layers: A pinch of salt when searing, another in the sauce, and a final taste at the end creates balanced depth.
- Lemon last: Citrus lifts richness. Add it after the sauce thickens so the brightness stays clear.
- Finish off heat: Once the sauce looks glossy, switching off prevents over-thickening as the pasta sits.
Flavor Variations
- Mushroom & Spinach Tortellini: Sauté 8 oz sliced mushrooms after the shrimp; remove, then build the sauce. Fold mushrooms back in with the spinach.
- Tomato-Basil Cream: Stir in ¼ cup small-diced sun-dried tomatoes with the garlic and finish with extra basil.
- Roasted Red Pepper Twist: Blend ½ cup roasted red peppers into the stock before adding; simmer and proceed—sweet, vivid color and flavor.
- Lemon-Pepper Bright: Increase lemon zest to 2 teaspoons and add extra cracked pepper for a lively bistro vibe.
- Herb Garden: Add ½ teaspoon dried Italian herbs with the stock; finish with parsley and chives.
Serving Suggestions
- Green partner: Roasted asparagus, steamed green beans, or a simple arugula salad with lemon vinaigrette.
- Bread for swiping: Warm ciabatta or soft rolls to mop up sauce.
- Lighter plate: Serve with a crunchy chopped salad (romaine, cucumbers, tomatoes) to contrast the creamy pasta.
- Bowl bar: For casual dinners, set out lemon wedges, chili flakes, and extra parmesan so everyone finishes to taste.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm gently over low heat with a splash of milk, stock, or pasta water, stirring until smooth. Avoid boiling.
- Freeze: Creamy pasta changes texture when frozen; it’s best fresh. If you must, freeze the sauce without spinach or shrimp. Reheat gently, then add freshly cooked shrimp and spinach with the hot tortellini.
Nutrition Facts (Per Serving)
Approximate values for 1 of 6 servings.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~520 | ~33 g | ~48 g | ~22 g | ~3 g | ~720 mg |
FAQ About Creamy Shrimp and Spinach Tortellini
Does the sauce really get creamy without feeling heavy?
Yes. Using half-and-half (or a light cream) plus a modest amount of mozzarella for body and parmesan for depth creates a sauce that’s silky but not cloying. The lemon and spinach balance richness, and a splash of pasta water gives professional gloss without extra fat.
Why did my sauce split or turn grainy?
Cream sauces can break if boiled hard or if cheese is added too quickly. Keep the heat at a gentle simmer, melt cheese in small handfuls, and stir constantly. If the sauce looks shaky, whisk in a tablespoon of warm milk or pasta water off heat to bring it back together.
Can I use frozen shrimp?
Absolutely. Thaw in the refrigerator, then pat very dry before seasoning. Excess moisture prevents good searing and can thin the sauce. If the shrimp release extra liquid, let it simmer off before adding the dairy.
What’s the best way to keep leftovers creamy?
Reheat low and slow with a splash of milk, stock, or pasta water, stirring until smooth. If the sauce thickens too much, thin gradually; if it loosens, simmer 30–60 seconds to tighten. Avoid microwaving on high—short, low-power bursts work better.
Which tortellini filling works best?
Cheese-filled tortellini are classic here because they echo the sauce’s creaminess without overpowering the shrimp. Spinach-and-cheese varieties also work nicely. Heavier fillings can compete with the delicate seafood flavor.
Can I add vegetables beyond spinach?
Definitely. Peas, sautéed zucchini coins, or roasted cherry tomatoes fold in beautifully. Add tender vegetables at the end (like peas), and sturdier ones earlier (like zucchini), so textures stay distinct.
How can I make the dish lighter?
Use more stock and less cream, swap part of the cheese for extra parmesan (which packs flavor in smaller amounts), and increase the spinach to four cups. Lemon adds lift, so keep that splash for brightness.
Do I need to devein shrimp?
If not already deveined, yes—it improves texture and presentation. Make a shallow cut along the back, remove the vein, rinse gently, and pat very dry before seasoning.
What if I only have dried tortellini?
It works—just budget extra time to cook. Reserve 1 cup of the starchy cooking water; you’ll likely need more to emulsify the sauce and coat the pasta evenly.
Can I make this without red pepper flakes?
Yes. Skip them and lean on black pepper and lemon zest for fragrance. You’ll keep a gentle warmth without heat.
TastyInspo Notes
- Zest first, then juice: Citrus oils from the zest perfume the whole pan without thinning the sauce.
- Spoon test: The sauce should lightly coat the back of a spoon and hold a clean line when you swipe a finger through.
- Shrimp sequencing: Cook shrimp first for fond (flavorful browned bits), which enriches the sauce when you add stock.
- Pasta-water power: Add by tablespoons; stop as soon as the sauce loosens and turns glossy. Too much, and it thins the flavor.
- Heat control: If the sauce boils, take the pan off the burner for 30 seconds, then return to low heat.
- Greens stay green: Add spinach near the end so it wilts but keeps its bright color.
- Extra-savory finish: A final pinch of parmesan and black pepper at the table wakes up any leftovers.
Final Thoughts
Creamy Shrimp and Spinach Tortellini captures the spirit of a special-occasion pasta with none of the stress. The workflow is calm—boil the tortellini, sear the shrimp, build a silky sauce, then fold everything together—and the payoff is a bowl that’s rich, bright, and satisfying. With simple ingredients, gentle heat, and a few technique cues (cheese in stages, lemon at the end, pasta water for gloss), you’ll deliver a reliable, restaurant-style dinner that invites seconds. Keep it in your weeknight rotation and dress it up for company; either way, it’s a keeper.
