Pin it
My go-to dish when I want to wow anyone is this velvety spinach tortellini topped with spicy blackened shrimp. It brings together soft cheese-stuffed pasta, a smooth spinach sauce, and zesty shrimp for a meal that tastes like you spent hours in a fancy kitchen - but it's ready in just 30 minutes!
I came up with this dinner when trying to please both my husband (who can't get enough spicy Cajun food) and my kids (who'd eat pasta for every meal if allowed). The result? A family favorite that leaves everyone fighting for the last bite with never any leftovers.
Ingredients
- Fresh cheese tortellini: Gives you that soft, pillowy bite and cooks up way faster than the dried kind
- Shrimp: Go for large 16-20 count ones for the best look and texture when they're blackened
- Cajun seasoning: Adds the kick but you can use more or less depending on how much heat you want
- Heavy cream: Makes that rich sauce that sticks perfectly to every bite of tortellini
- Fresh spinach: Brings bright color, nutrients, and a light earthy taste that cuts through the richness
- Parmesan cheese: Adds that savory depth and naturally thickens your sauce
- Garlic cloves: Always mince them fresh for the best punch of flavor
Step-by-Step Instructions
- Get the pasta going:
- Boil tortellini following the package info until they pop up to the top and feel tender with a tiny bit of chew left. Don't let them go too long since they'll cook a bit more in the hot sauce later. Fresh ones usually need just 3-4 minutes.
- Cook those shrimp:
- Make sure to dry your shrimp completely with paper towels before adding seasoning. Cover them evenly with Cajun spice, pressing lightly so it sticks. Get your oil hot and shimmery, then place each shrimp in without crowding. Look for a nice dark crust before flipping - about 2 minutes each side.
- Start your sauce:
- Take out the shrimp but keep all those tasty bits in the pan. Drop in butter and let it melt completely, then toss in garlic and cook just until you can smell it, around 45 seconds. Pour your cream in slowly while scraping the pan bottom to mix in all those flavor bits.
- Add the veggies and cheese:
- Put spinach in gradually, letting each batch wilt down a bit before adding more. You'll be surprised how much it shrinks! Turn the heat low before you mix in the Parmesan so it doesn't clump up or make your sauce separate.
- Put it all together:
- Carefully mix the tortellini into your sauce until each piece gets coated. You can mix the shrimp back in or arrange them on top to make it look fancy. Eat it right away while everything's still warm and the sauce is smooth.
Pin it
I remember the first time I made this for my mother-in-law who always said she hated seafood. After one reluctant bite, she not only asked for seconds but now wants this dish every time she visits us. The blackening gives the shrimp such amazing flavor that even people who don't usually like seafood end up loving it.
Make Ahead Options
While this tastes best fresh off the stove, you can prep parts ahead to make dinner faster. You can blacken the shrimp up to 4 hours early and keep them in the fridge. Make the cream sauce separately and warm it up gently before adding pasta. If you're planning to reheat the whole dish later, cook the tortellini slightly less than normal.
Perfect Pairings
Serve this with a simple arugula salad dressed with lemon juice for a nice tangy contrast to the creamy pasta. For drinks, go with a light Pinot Grigio or Chardonnay that won't overpower the seafood but will cut through the richness. In summer, I love adding some grilled asparagus or zucchini on the side for extra veggies.
Pin it
Customization Ideas
This dish is super flexible and works with whatever you've got in your kitchen. No tortellini? Try ravioli or plain fettuccine instead. Out of spinach? Kale or arugula work great too. You can swap the shrimp for thin-pounded chicken with the same blackening treatment, or go fancy with seared scallops for special occasions.
Frequently Asked Questions
- → Can frozen shrimp be used instead of fresh ones?
Absolutely! Frozen shrimp is fine to use. Just make sure they're fully thawed and dried off before you season and cook them.
- → Which type of tortellini is best for this?
Go with fresh or refrigerated cheese tortellini for a soft, rich texture. If dried is all you’ve got, that'll work too.
- → How can I make it less spicy?
Cut back on the Cajun seasoning if you want it milder. A sweet paprika mix works nicely for a gentle kick. Craving more spice? Add some cayenne.
- → Can I swap spinach for other greens?
Sure thing! Try baby kale, arugula, or Swiss chard instead. Just tweak the cooking time based on how tender the greens are.
- → Can I prep this dish ahead?
It’s tastiest fresh, but you can prep parts separately. Cook the shrimp, sauce, and pasta ahead, then warm them up and combine when ready to serve.
- → What’s a good side for this dish?
Think garlic bread, a crisp green salad, or roasted veggies for a satisfying, complete meal.