LEMON GARLIC BUTTER SHRIMP AND SPINACH TORTELLINI
Ingredients:
1 lb shrimp, peeled and deveined
12 oz spinach and cheese tortellini
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 lemon (zested and juiced)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and black pepper to taste
Red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)
Directions:
1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and set aside.
2. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and red pepper flakes (if using).
Add shrimp to the skillet and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the Lemon Garlic Butter Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
Add chicken broth, lemon juice, and lemon zest. Stir and bring to a simmer for 2 minutes.
Stir in heavy cream, Parmesan cheese, and the remaining butter. Let the sauce simmer for another 3–4 minutes until creamy and slightly thickened.
4. Add Spinach and Tortellini:
Add the chopped spinach to the skillet and stir until wilted. Then add the cooked tortellini and toss everything together, ensuring the pasta is coated in the creamy sauce.
5. Combine Shrimp and Serve:
Return the cooked shrimp to the skillet and toss to combine with the pasta and sauce. Let it simmer together for 2–3 minutes to allow the flavors to meld.
6. Garnish and Serve:
Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy the zesty, garlicky, and creamy dish!
Cooking Time: 30 minutes | Servings: 4 | Calories: 700 per serving