🍝 Tortellini with Cream, Spinach & Shrimp

Why You’ll Love This Tortellini with Cream, Spinach & Shrimp

🦐 Fast & easy weeknight dinner — ready in about 25 minutes from start to finish.
🧀 Creamy, indulgent sauce that coats every bite of tortellini, but balanced with spinach and shrimp for protein and freshness.
🍃 One‑pan-ish convenience — minimal cleanup, ideal for busy evenings.
🍽️ Family‑friendly & versatile — you can adjust shrimp amount, skip spinach for picky eaters, or add veggies for extra nutrition.

This recipe draws inspiration from well-loved versions like Shrimp Tortellini with Garlic Sauce. yelskitchen.com+1

1 package (about 9–12 oz / ~250–340 g) cheese tortellini (fresh or refrigerated)
1 lb (≈ 450 g) shrimp, peeled, deveined, tail-off or on — depending on preference
2 tablespoons olive oil (or a mix of olive oil + butter)
2–3 tablespoons unsalted butter (for sauce)
3–4 cloves garlic, minced
1 cup heavy cream (or half‑and‑half for lighter version)
½ cup chicken or seafood broth (optional — helps loosen sauce if needed)
2–3 cups baby spinach (or regular spinach, roughly chopped)
½ – 1 cup freshly grated Parmesan cheese (or more to taste)
Pinch of red pepper flakes (optional, for a mild kick)
Salt & freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley, lemon wedges