all-purpose seasoning for shrimpI used Lawry's seasoning salt and Mrs. Dash garlic & herb.
2lbs.large shrimppeeled, deveined, tail-off
20oz.refrigerated three cheese tortelliI used Buitoni
1tbsp. olive or grapeseed oil
1/3cupdry white wine
8tbsp.unsalted butter
2tbsp.minced garlic
1tbsp.all-purpose flour
6oz.seafood or chicken stock
4oz.cream cheesesoftened
2cupsheavy cream
1tspdried basil
5oz.fresh baby spinach
1/4tsp.crush red pepper
1/2cupfreshly 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.