Ingredients
1 lb shrimp, peeled and deveined
12 oz spinach & cheese tortellini
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 cup fresh spinach
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
½ cup chicken broth or pasta water
¼ cup grated Parmesan cheese
Salt & black pepper, to taste
Red pepper flakes (optional)
Fresh parsley (optional, for garnish)
Instructions
Cook tortellini
Boil in salted water according to package directions. Reserve ½ cup pasta water, then drain.
Cook shrimp
Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Season shrimp with salt and pepper, then cook 2–3 minutes per side until pink. Remove and set aside.
Make the sauce
In the same skillet, add remaining butter and garlic. Sauté 30 seconds until fragrant.
Stir in lemon zest, lemon juice, and broth (or pasta water).
Combine
Add cooked tortellini and spinach. Toss until spinach wilts.
Return shrimp to the pan and gently mix.
Finish
Sprinkle in Parmesan, adjust seasoning, and add red pepper flakes if using.
Serve
Garnish with parsley and extra Parmesan if desired.
✨ Tip: Add a splash of cream for a richer sauce, or swap spinach for kale if you like more texture.