Shrimp Tortellini with Garlic Sauce
Cheese tortellini in a creamy garlic sauce with shrimp and spinach
Ingredients
- all-purpose seasoning for shrimp I used Lawry's seasoning salt and Mrs. Dash garlic & herb.
- 2 lbs. large shrimp peeled, deveined, tail-off
- 20 oz. refrigerated three cheese tortelli I used Buitoni
- 1 tbsp. olive or grapeseed oil
- 1/3 cup dry white wine
- 8 tbsp. unsalted butter
- 2 tbsp. minced garlic
- 1 tbsp. all-purpose flour
- 6 oz. seafood or chicken stock
- 4 oz. cream cheese softened
- 2 cups heavy cream
- 1 tsp dried basil
- 5 oz. fresh baby spinach
- 1/4 tsp. crush red pepper
- 1/2 cup freshly grated Parmesan
Instructions
- Season shrimp with all-purpose seasoning.
- In a large 12 inch skillet, heat 1 tbsp. olive or grapeseed oil over medium high heat. In two batches, sear shrimp for 1-2 minutes on each side. Remove and set aside. Add more oil and butter in between batches.
- Reduce heat to medium-low. Deglaze skillet with wine. Add 6 tbsp. of butter and minced garlic. Cook and stir for 3 minutes, or until garlic fragrant. Add flour and stir until fully dissolved.
- Stir or whisk in seafood or chicken stock. Add cream cheese, and whisk or stir until mixture is smooth and creamy with no lumps. Stir in heavy cream and dried basil. Reduce heat to low, and simmer uncovered for 5- 7 minutes, stirring frequently.
- Cook pasta according package instructions. Drain and set aside.
- Add fresh spinach to sauce, and stir until spinach has welted. Stir in red pepper flakes and parmesan cheese and stir until cheese is melted. Taste sauce, and add salt if you feel it needs it. Add tortellini and shrimp to sauce. Stir together. Serve warm.
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