Creamy Lemon Shrimp Tortellini
A delightful dish that combines succulent shrimp with rich cream and zesty lemon over tender cheese-filled tortellini, perfect for busy weeknights or special occasions.
Ingredients
Main ingredients
- 9 ounces cheese tortellini
- 1 tablespoon butter
- 1/4 cup finely minced onion
- 3 cloves garlic, finely minced
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 4 ounces cream cheese, cut into cubes
- 1 pound shrimp, peeled and deveined
- 3 ounces baby spinach
- 1 unit Zest and juice from 1 lemon
- Sea salt and pepper, to taste
Instructions
Preparation
- Boil salted water in a large pot, and cook 9 ounces of cheese tortellini as per package instructions. Drain and set aside.
- In a large frying pan, melt 1 tablespoon of butter over medium heat.
- Add 1/4 cup of finely minced onion and 3 cloves of finely minced garlic to the pan; cook until the onion is transparent, about 3 minutes.
- Pour in 1 1/2 cups of chicken stock, 1/2 cup heavy cream, and 4 ounces of cubed cream cheese. Bring this mixture to a simmer, stirring until the cheese has melted into the sauce.
- Toss in 1 pound of peeled and deveined shrimp; cook for about 2 minutes.
- Add 3 ounces of baby spinach and cook until just wilted, around 1 minute.
- Finally, combine the cooked tortellini with the sauce, then add the zest and juice from 1 lemon, and season with sea salt and pepper to taste.
Notes
Consider adding red pepper flakes for a spicy kick or a sprinkle of fresh parsley or chives for added freshness. For a lighter dish, swap heavy cream for half-and-half or plant-based cream, and consider using grilled chicken or seasonal vegetables as variations.