When I saw the picture of this dish on Pinterest, I knew what I needed to do with the shrimp and the spinach tortellini I had sitting in my fridge. I didn't quite follow the original recipe since I had some fresh spinach and some beautiful Gruyere that I needed to find a home for, but I think it still turned out beautifully. The seasoned shrimp are the perfect foil for the creamy sauce and tender pasta.
Creamed Spinach Tortellini with Shrimp
Adapted from Darius Cooks
1 (8.8-ounce) package spinach and cheese stuffed tortellini
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups half-and-half
3 teaspoons Badia complete seasoning, divided use
1½ teaspoon roasted garlic powder, divided use
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1½ teaspoon roasted garlic powder, divided use
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
Pinch red pepper flakes
1 cup grated Gruyere cheese
1 cup grated Gruyere cheese
2 tablespoons Parmesan
2 tablespoons Pecorino Romano
Kosher salt, to taste
8 ounces fresh baby spinach or 1 (10-ounce) package frozen chopped spinach, cooked and well drained
1 pound large shrimp, peeled and deveined, tail left on if desired
1 pound large shrimp, peeled and deveined, tail left on if desired
1 tablespoon Old Bay seasoning
Olive oil, for frying the shrimp
Cook the tortellini according to the package directions, drain, and set aside.
In a saucepan, over medium heat, melt the butter. When the butter is melted, whisk in the flour and cook for about 90 seconds until the flour taste has cooked out. Then, add in the half-and-half and whisk well to combine. Add 1 teaspoon of the Badia seasoning, ½ teaspoon of the garlic powder, the black pepper, nutmeg, and red pepper flakes. When the sauce has thickened, add the cheeses and check the seasoning for any additional salt that might be needed. Fold in the spinach and stir until the fresh leaves have wilted, or if using frozen, until well distributed. Fold in the cooked tortellini and keep warm while preparing the shrimp.
In a saucepan, over medium heat, melt the butter. When the butter is melted, whisk in the flour and cook for about 90 seconds until the flour taste has cooked out. Then, add in the half-and-half and whisk well to combine. Add 1 teaspoon of the Badia seasoning, ½ teaspoon of the garlic powder, the black pepper, nutmeg, and red pepper flakes. When the sauce has thickened, add the cheeses and check the seasoning for any additional salt that might be needed. Fold in the spinach and stir until the fresh leaves have wilted, or if using frozen, until well distributed. Fold in the cooked tortellini and keep warm while preparing the shrimp.
Toss the shrimp together with the Old Bay, the remaining 2 teaspoons of Badia seasoning, and the remaining 1 teaspoon of garlic powder. Get a skillet hot, add in the olive oil, and then sauté the shrimp on both sides until they’re cooked through. Serve immediately on top of the pasta.
Makes 4 servings
No comments:
Post a Comment