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One Pot Shrimp and Creamy Garlic Tortellini dish
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One Pot Shrimp and Creamy Garlic Tortellini

Creamy, garlicky, and studded with juicy shrimp, this One Pot Shrimp and Creamy Garlic Tortellini is comfort food at its finest.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot or Dutch Oven

Ingredients

Ingredients

  • 1 pound cheese tortellini fresh or frozen
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup yellow onion chopped (about 1 small onion)
  • 1/2 each red bell pepper diced
  • 1 package frozen spinach 10-ounce, thawed and squeezed dry
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 3 cups chicken broth low-sodium recommended
  • 1 cup heavy cream room temperature
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/4 cup fresh basil chopped
  • 1/2 each lemon juice of (about 1 tablespoon)
  • 1/4 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1/2 each lemon zest of

Instructions

  • In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
  • Add 4 cloves minced garlic and 1/2 cup chopped yellow onion. Cook, stirring, until fragrant and softened, about 3 minutes.
  • Add 1/2 red bell pepper (diced) and the thawed, squeezed-dry 10-ounce package of spinach. Cook for another 4–5 minutes, stirring occasionally, until the bell pepper softens slightly.
  • Season the vegetables with 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Stir to combine.
  • Add 1 pound large shrimp (peeled and deveined) to the pot. Cook for 3–4 minutes per side, until shrimp are pink and cooked through. Remove the shrimp from the pot and set aside.
  • Pour in 3 cups chicken broth and bring to a simmer.
  • Add 1 pound cheese tortellini to the simmering broth and cook according to package directions: typically 3–5 minutes for fresh tortellini or 7–9 minutes for frozen, until tender.
  • Stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, juice of 1/2 lemon, 1/4 cup chopped sun-dried tomatoes, and zest of 1/2 lemon. Mix well until the cheese melts and the sauce becomes creamy.
  • Return the cooked shrimp to the pot and stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed.
  • Serve hot, garnished with extra Parmesan and a sprinkle of chopped basil.

Notes

For a richer sauce, add a splash more heavy cream or a tablespoon of cream cheese.