Creamy Lemon Shrimp Tortellini
A delightful dish that marries cheese tortellini with shrimp in a rich, creamy lemon sauce, perfect for a family dinner or elegant gatherings.
Servings 4 servings
Calories 480kcal
Ingredients
Pasta and Protein
- 9 ounces cheese tortellini Little pockets of dough filled with creamy, rich cheese.
- 1 lb shrimp, peeled and deveined Tender, juicy shrimp add protein and flavor.
Sauce Ingredients
- 1 tablespoon butter For a luxurious, silky finish.
- 1/4 cup finely minced onion Adds subtle sweetness and depth.
- 3 cloves garlic, finely minced Aromatic and flavorful.
- 1 1/2 cups chicken stock The base of the sauce.
- 1/2 cup heavy cream Brings creaminess to the dish.
- 4 ounces cream cheese, cut into cubes For an extra boost of creaminess.
- 3 ounces baby spinach Nutrient-packed green.
- 1 each lemon, zest and juice Brings bright, citrusy flavor.
- sea salt and pepper, to taste Essential seasoning.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions, about 6-8 minutes. Drain and set aside.
- In a large frying pan, melt the butter over medium heat. Add the minced onion and garlic, stirring for about 3 minutes until the onion turns transparent and fragrant.
Cooking the Sauce
- Pour in the chicken stock, heavy cream, and cubes of cream cheese. Stir gently and bring to a gentle simmer until the sauce is creamy and combined.
- Add the shrimp to the sauce and cook until they turn pink and opaque, which will take about 2 minutes.
- Incorporate the baby spinach into the pan and stir until it wilts, about 1 minute.
- Toss in the drained tortellini along with the lemon zest and juice, seasoning with sea salt and pepper to taste. Mix gently until everything is coated with the creamy sauce, then serve warm.
Notes
Tips: Use fresh high-quality shrimp and chicken stock for a richer flavor. Avoid overcooking the shrimp. Taste as you go and adjust seasoning as needed.