Oh my goodness, you guys, this Shrimp and Spinach Alfredo Tortellini is my go-to when I want something fancy but don’t have hours to spend in the kitchen. I’ve been making creamy pasta dishes for years, and this one? Absolute gold. The way those cheese-filled tortellini soak up the rich Alfredo sauce, while the shrimp adds that perfect pop of sweetness – it’s restaurant quality in under 30 minutes. My family goes wild for it, and I love how the fresh spinach makes me feel slightly virtuous about indulging in all that creamy goodness. Trust me, once you try this combo, you’ll be making it on repeat!
Why You’ll Love This Shrimp and Spinach Alfredo Tortellini
Listen, I know we’re all busy, but this dish? It’s like a warm hug in a bowl that somehow comes together in no time. Here’s why it’s become my weeknight hero:
Quick and Easy Weeknight Dinner
Twenty-five minutes start to finish, that’s faster than pizza delivery! The steps are so simple: cook pasta, sauté shrimp, and make sauce. Even on my most exhausted nights, I can pull this together while half-watching TV. The tortellini does half the work for you; those little cheese pockets are little gifts from the pasta gods.
Creamy and Flavorful Comfort Food
The Alfredo sauce coats every bite with its velvety richness, but here’s the magic: the spinach keeps it from feeling too heavy. And those sweet, plump shrimp? They cut through the creaminess perfectly. It’s that rare dish that feels indulgent yet balanced, like the best Italian restaurant made a house call to your kitchen.
Ingredients for Shrimp and Spinach Alfredo Tortellini
Okay, let’s talk ingredients, because the right ones make all the difference here. I’ve made this enough times to know exactly what works best:
- 1 lb shrimp, peeled and deveined: Get the medium size (31/40 count). Trust me, they’re perfect for this, big enough to enjoy but small enough to distribute well.
- 2 cups fresh spinach (not frozen): Frozen gets watery, but fresh wilts down to silky perfection. Pack it in!
- 1 package (9 oz) cheese tortellini: That refrigerated kind in the pasta aisle. The three-cheese blend is my favorite.
- 1 cup heavy cream: No skimping here, this is what makes the sauce luxe.
- 1 cup packed grated Parmesan: Freshly grated melts so much better than the pre-shredded stuff. It’s worth the elbow grease.
- 2 cloves garlic, minced: More if you’re feeling feisty! I sometimes do 3.
- 2 tbsp butter: Unsalted, so we control the salt.
- 1 tbsp olive oil: For getting those shrimp perfectly golden.
- 1/2 tsp salt, or to taste: Start with this, then adjust after combining.
- 1/4 tsp black pepper: Freshly cracked if you’ve got it.
See? Nothing crazy, but each one plays a special role in creating that perfect bite. Now let’s make some magic!
How to Make Shrimp and Spinach Alfredo Tortellini
Alright, let’s get cooking! I promise this comes together like a dream once you get the rhythm down. Here’s exactly how I make it, step by delicious step:
Cook the Tortellini
First things first, get that water boiling! Follow the package directions exactly, usually about 7-9 minutes in salted boiling water. Here’s my trick: set a timer for 1 minute less than the package says, then taste test. You want them al dente because they’ll keep cooking a bit in the sauce later. Drain them (don’t rinse!) and toss with just a drizzle of olive oil to prevent sticking while you work on the rest.
Sauté the Shrimp
Heat your olive oil in a large skillet over medium heat. Watch it carefully, you want it shimmering but not smoking. Add those beautiful shrimp in a single layer (no crowding!) and let them cook undisturbed for 2 minutes until the bottoms turn pink. Flip them and give them another minute or two until they’re just opaque. Scoop them out immediately; they’ll finish cooking later, and nobody likes rubbery shrimp!
Prepare the Alfredo Sauce
In that same glorious skillet (all those shrimp flavors are gold!), melt your butter over medium-low heat. Add the garlic and let it sizzle until fragrant, about 30 seconds is perfect. Toss in all that fresh spinach and stir until it wilts down, about 2 minutes. Now pour in the heavy cream and let it simmer gently for 3 minutes to thicken slightly. Reduce the heat to low and gradually stir in the Parmesan until it’s velvety smooth. Oh, that smell!
Combine and Serve
Now the magic happens! Gently fold in the cooked tortellini and shrimp. I use a rubber spatula and sort of “scoop and turn” to coat everything without breaking those delicate pasta pockets. Taste and adjust seasoning; sometimes I add an extra pinch of salt or a crack of pepper. Serve immediately while it’s piping hot, maybe with an extra sprinkle of Parmesan because… why not?
Tips for Perfect Shrimp and Spinach Alfredo Tortellini
After making this dish more times than I can count, I’ve picked up some foolproof tricks that take it from good to “Oh wow!” every single time:
Freshly grate your Parmesan: That pre-shredded stuff has anti-caking agents that make it clumpy. A block of real Parmigiano-Reggiano melts into the sauce like a dream.
Don’t crowd the shrimp: Cook them in batches if needed. You want that beautiful sear, not a steamed shrimp pile that turns rubbery.
Save some pasta water: Before draining the tortellini, keep about 1/4 cup of the starchy water. It’s magic for thinning the sauce if it gets too thick.
Undercook the pasta slightly: Those tortellini will keep cooking in the hot sauce, so take them out a minute early for perfect texture.
Ingredient Substitutions and Variations
Listen, I know we don’t always have exactly what a recipe calls for, that’s why I’ve tested all sorts of swaps for this dish! Here are my favorite ways to mix it up:
Spinach alternatives: Kale works beautifully (just remove the tough stems first). Arugula adds a nice peppery kick, though it wilts faster. Even Swiss chard makes a great stand-in.
Lighter cream options: Half-and-half works in a pinch, though the sauce won’t be quite as rich. For a dairy-free version, I’ve had success with full-fat coconut milk; just add an extra pinch of salt.
Pasta swaps: Gluten-free cheese tortellini is easy to find these days. No tortellini? Cheese ravioli or even plain cheese-filled shells work great in a pinch.
The beauty of this recipe? It’s forgiving. Make it your own!
Serving Suggestions for Shrimp and Spinach Alfredo Tortellini
Oh, let me tell you how I love to serve this beauty! A crusty garlic bread is mandatory at our house, perfect for soaking up every last drop of that creamy sauce. If I’m feeling fancy, I’ll throw together a simple arugula salad with lemon vinaigrette to balance the richness. Sometimes both, because why choose? If you are looking for more great recipes, check out Family Tastes for inspiration.
Storing and Reheating Shrimp and Spinach Alfredo Tortellini
Okay, let’s talk leftovers, because this dish is just as dreamy the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat with a splash of cream to bring the sauce back to life. Microwave works in a pinch, but stir often to keep that creamy texture just right.
Shrimp and Spinach Alfredo Tortellini Nutrition Information
Now, I’m no nutritionist, but here’s what I can tell you about this dish: it’s a beautiful balance of protein from the shrimp, calcium from all that cheesy goodness, and nutrients from the fresh spinach. Keep in mind that exact nutrition facts will vary depending on your specific ingredients and brand choices. It’s definitely a richer dish (hello, heavy cream!), but I like to think the spinach makes it practically health food. Everything in moderation, right? If you are looking for other creamy garlic shrimp alfredo pasta recipes, we have plenty!
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw them completely overnight in the fridge or under cold running water. Pat them super dry with paper towels before cooking; that extra moisture is the enemy of good searing. I actually keep a bag in my freezer just for this recipe!
How do I prevent the sauce from curdling?
Two secrets: keep the heat low when adding cheese, and always use freshly grated Parmesan. The anti-caking agents in pre-shredded cheese can make sauces grainy. Also, never let the sauce boil hard after adding the dairy; a gentle simmer is key.
Can I make this ahead?
The sauce and shrimp can be prepped separately, but combine everything just before serving. Creamy pasta is always best fresh! If you must store leftovers, add a splash of cream when reheating to revive the sauce.
What if my sauce gets too thick?
No panic! That reserved pasta water is your best friend. Add it a tablespoon at a time until you reach that perfect silky consistency. Regular warm water works too in a pinch.
If you enjoy this style of quick dinner, you might also like our shrimp and spinach ricotta pasta.
Rate This Shrimp and Spinach Alfredo Tortellini Recipe
Did this dish make your taste buds dance? I’d love to hear how it turned out for you! Drop a star rating below and tell me about your experience in the comments, your feedback makes my day! For more quick seafood meals, check out this garlic butter shrimp pasta recipe.
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Decadent Shrimp and Spinach Alfredo Tortellini in 25 Minutes
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful dish that combines shrimp, spinach, and cheese tortellini in a rich Alfredo sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 package (9 oz) cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
- Add spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- Add cooked tortellini and shrimp to the skillet. Stir to coat with the sauce. Season with salt and pepper.
- Serve warm and enjoy.
Notes
- Use fresh spinach for the best texture.
- Adjust seasoning to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg