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This creamy spinach tortellini with blackened shrimp has become my signature dish for both casual family dinners and impressive date nights. The combination of tender cheese-filled pasta, velvety spinach cream sauce, and spicy blackened shrimp creates a restaurant-quality meal that comes together in under 30 minutes.
I first created this recipe when trying to combine my husband's love for spicy Cajun food with my children's pasta obsession. What emerged was this family favorite that makes everyone happy and leaves zero leftovers.
Ingredients
- Fresh cheese tortellini: Provides the perfect pillowy texture and saves cooking time compared to dried varieties
- Shrimp: Should be large 16-20 count for the best presentation and texture when blackened
- Cajun seasoning: Brings the heat but you can adjust amount based on your spice preference
- Heavy cream: Creates the luxurious sauce base that clings perfectly to the tortellini
- Fresh spinach: Adds color, nutrition, and a subtle earthiness that balances the rich cream
- Parmesan cheese: Brings umami depth and helps thicken the sauce naturally
- Garlic cloves: Must be freshly minced for the most aromatic flavor foundation
Step-by-Step Instructions
- Prepare the pasta:
- Cook tortellini according to package directions until they float to the surface and are tender but still have a slight chew. Be careful not to overcook as they'll continue cooking slightly when added to the hot sauce. Fresh tortellini typically takes only 3-4 minutes.
- Blacken the shrimp:
- Pat shrimp completely dry with paper towels before seasoning for proper blackening. Coat evenly with Cajun seasoning pressing gently to adhere. Heat oil until shimmering before adding shrimp one by one without crowding the pan. Look for a deep golden crust before flipping about 2 minutes per side.
- Create the sauce base:
- After removing shrimp use the same skillet to retain all those flavorful browned bits. Add butter and swirl until foaming subsides then add garlic cooking just until fragrant about 45 seconds. Pour cream in slowly while scraping the bottom of the pan to incorporate the blackened bits.
- Incorporate the greens and cheese:
- Add spinach in batches allowing each handful to wilt slightly before adding more. The spinach will cook down dramatically. Reduce heat to low before stirring in Parmesan to prevent the cheese from clumping or the sauce from breaking.
- Combine and serve:
- Gently fold tortellini into the sauce allowing each piece to get evenly coated. Return shrimp to the pan or arrange on top for presentation. Serve immediately while the sauce is still silky and the shrimp maintains its perfect texture.
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The first time I served this dish was for my mother-in-law who claimed she disliked seafood. After hesitantly trying one bite she ended up asking for seconds and now requests this dish whenever she visits. The blackening technique creates such a flavorful crust on the shrimp that it converts even the most reluctant seafood eaters.
Make Ahead Options
This dish is best enjoyed fresh but you can prepare components separately to streamline dinner service. Blacken the shrimp up to 4 hours ahead and refrigerate. The cream sauce can be made and held separately then gently reheated before adding the pasta. Cook tortellini just until underdone if planning to reheat the entire assembled dish.
Perfect Pairings
A simple arugula salad with lemon vinaigrette provides the perfect acidic counterpoint to the rich creaminess of this dish. For wine pairing, a crisp Pinot Grigio or unoaked Chardonnay complements the seafood while cutting through the cream. During summer months this dish is wonderful served with grilled asparagus or zucchini for extra vegetables.
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Customization Ideas
This versatile recipe framework adapts beautifully to what you have on hand. Swap tortellini for ravioli or even regular fettuccine in a pinch. Replace spinach with kale or arugula for different flavor profiles. The protein can easily switch to blackened chicken butterflied and pounded thin or even seared scallops for special occasions.
Frequently Asked Questions
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works perfectly fine. Just make sure to thaw them completely and pat them dry before seasoning and cooking.
- → What type of tortellini should I use?
Fresh or refrigerated cheese tortellini is recommended for the best texture, but you can also use dried tortellini if preferred.
- → How do I adjust the spice level?
Use less Cajun or blackened seasoning for a milder flavor, or try a sweet paprika blend for a gentler spice. For more heat, add cayenne pepper.
- → Can I substitute the spinach with other greens?
Yes, you can use baby kale, arugula, or even Swiss chard as alternatives to spinach. Just adjust the cooking time based on the green's texture.
- → Can this dish be made ahead of time?
It’s best served fresh, but you can prepare the sauce, shrimp, and tortellini separately in advance. Reheat and combine just before serving for optimal flavor.
- → What can I serve with this dish?
Pair it with garlic bread, a fresh green salad, or roasted vegetables for a complete and balanced meal.