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Creamy Tortellini with Shrimp and Veggies

Tortellini with Shrimp and Veggies - a delicious Summer recipe!  Cheese tortellini and jumbo shrimp are tossed in a creamy, spicy Mozzarella cheese sauce with sun-dried tomatoes and spinach! 
Course Main Course
Cuisine Mediterranean
Keyword shrimp and veggies, shrimp tortellini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 401kcal
Author Julia

Ingredients

Instructions

  • 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, ¼ 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.
  • When serving, top with grated Parmesan cheese.

Nutrition

Calories: 401kcal | Carbohydrates: 27g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 238mg | Sodium: 1176mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3935IU | Vitamin C: 16.5mg | Calcium: 375mg | Iron: 4.4mg