Shrimp Tortellini Pasta Toss
Get ready to savor the vibrant flavors of this Shrimp Tortellini Pasta Toss, a quick and delicious meal perfect for busy weeknights or elegant dinners. Featuring plump, tender shrimp seared to perfection, pillowy cheese tortellini, and a medley of fresh ingredients like juicy cherry tomatoes and baby spinach, this recipe is a celebration of simple yet bold Italian-inspired cuisine. A luscious garlic butter sauce infused with lemon juice and Parmesan cheese ties everything together, while a sprinkle of red pepper flakes adds optional heat. Ready in just 30 minutes, this one-pan masterpiece is easy to prepare and packed with flavor. Garnished with fresh parsley and served piping hot, it’s a satisfying dish that's sure to impress.
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Recipe Information
Ingredients
- 12 ounces cheese tortellini
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 0.5 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Reserve 1/2 cup of pasta water, then drain the tortellini and set aside.
While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Lower the heat and stir in the baby spinach. Cook for 1-2 minutes until the spinach wilts.
Return the cooked shrimp to the skillet and toss to combine. Add the cooked tortellini, reserved pasta water, remaining butter, grated Parmesan cheese, and lemon juice. Stir everything together until the sauce coats the pasta and shrimp evenly.
If desired, sprinkle in red pepper flakes for a hint of spice. Taste and adjust seasoning with additional salt and black pepper as needed.
Remove from heat and garnish with chopped fresh parsley.
Serve immediately with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
