Tortellini with Shrimp and Veggies – spicy shrimp smothered in a creamy Mozzarella cheese sauce with sun-dried tomatoes and spinach! SO GOOD!
I used refrigerated cheese-filled tortellini and large raw shrimp. This was one of the best pasta dinners I ever made! It looked really pretty and colorful, the shrimp and the veggies tasted great with a creamy sauce and cheesy tortellini.
1/4 cup sun-dried tomatoes, julliened or chopped, drained of oil
1 tablespoon olive oil
3 garlic cloves, minced
3 ounces fresh baby spinach (half the bag)
1 and 1/3 cups half and half
1/4 teaspoon salt
1/8 teaspoon paprika
1/2 cup mozzarella cheese, shredded
6 fresh basil leaves, chopped
8 oz fresh baby spinach
2 cups uncooked tortellini (10 oz)
grated parmesan cheese, to serve
Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
Add sun-dried tomatoes, drained mostly of oil + 1 more tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.
To the same skillet (with sun-dried tomatoes), add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt, on simmer, be patient. Add chopped fresh basil and mix. Add fresh spinach to the same skillet, on top of the sauce, cover the pan with the lid, remove from heat. Spinach should wilt while you cook the tortellini.
Cook tortellini according to package instructions. Drain, rinse.
Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.