Tortellini Shrimp and Vegetables with Spinach Basil Sauce
Indulge in the perfect harmony of flavors with this Tortellini Shrimp and Vegetables with Spinach Basil Sauce recipe, a quick yet elegant meal that's ready in just 35 minutes. Tender cheese-filled tortellini pairs beautifully with succulent shrimp, sautéed zucchini, and juicy cherry tomatoes, all brought together by a decadent spinach and basil-infused cream sauce. The freshness of the spinach and basil perfectly balances the richness of the Parmesan-laden sauce, while a hint of garlic and optional red pepper flakes add depth and a touch of spice. Ideal for weeknight dinners or special occasions, this dish is as visually stunning as it is delicious. Serve it with a sprinkle of extra Parmesan and fresh basil for a vibrant, restaurant-quality finish that will have your family and guests raving.
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Recipe Information
Ingredients
- 12 oz Cheese tortellini
- 1 lb Raw shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 medium Zucchini (sliced into half-moons)
- 1.5 cups Cherry tomatoes (halved)
- 2 cups Baby spinach (washed)
- 0.5 cup Basil leaves (chopped)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 8 cups Water for boiling pasta
Instructions
Bring 8 cups of water to a boil in a large pot. Add a pinch of salt and cook the tortellini according to the package instructions. Drain and set aside.
While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini slices and sauté for 3-4 minutes until tender. Stir in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
Reduce the heat to low and add the baby spinach and chopped basil to the skillet. Cook for 1-2 minutes until the spinach wilts.
Stir in the heavy cream and grated Parmesan cheese. Add the salt, black pepper, and crushed red pepper flakes (if using). Cook the sauce for 2-3 minutes, stirring frequently, until it thickens slightly.
Return the cooked shrimp to the skillet, followed by the cooked tortellini. Gently toss everything together until well combined and heated through.
Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1301 mg | 434% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 13.3 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2209 mg | 170% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2938 mg | 63% | |
*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.
