Creamy Lemon Shrimp Tortellini
A delightful dish with soft tortellini and juicy shrimp enveloped in a tangy lemon cream sauce, perfect for family dinners.
Ingredients
Pasta
- 9 ounces cheese tortellini Soft and cheesy pasta
Sauce
- 1 tablespoon butter Adds richness
- 1/4 cup finely minced onion Provides depth of flavor
- 3 cloves garlic, finely minced Infuses with aromatic warmth
- 1 1/2 cups chicken stock Savory base
- 1/2 cup heavy cream For a silky sauce
- 4 ounces cream cheese, cut into cubes Brings creaminess
Main Ingredients
- 1 lb shrimp The star protein
- 3 ounces baby spinach Balances the dish
- 1 each lemon, zest and juice Adds brightness
- sea salt and pepper, to taste Essential seasonings
Instructions
Preparation
- Put a large pot of salted water on high heat. Once boiling, add the tortellini and cook according to package directions for 6-8 minutes.
- Drain the tortellini and set aside.
Cooking the Sauce
- Melt butter in a large frying pan over medium heat.
- Add minced onion and garlic; stir until the onion turns transparent (about 3 minutes).
- Pour in chicken stock, heavy cream, and cream cheese. Simmer gently, stirring until cream cheese melts.
Completing the Dish
- Add shrimp to the pan and cook for about 2 minutes until they turn pink.
- Add baby spinach and let it wilt (about 1 minute).
- Combine the cooked tortellini with the sauce, adding lemon zest and juice, along with seasoning.
Notes
For a fresher taste, use homemade chicken stock. Add red pepper flakes for heat or substitute shrimp with grilled chicken or sautéed mushrooms for variations.