9 ounces cheese tortellini
1 tablespoon of butter
¼ cup finely chopped onion
3 garlic cloves, finely chopped
1 ½ cups of chicken broth
½ cup heavy cream (whipping cream)
4 ounces cream cheese, cubed (can be light cream cheese)
1 pound of shrimp
3 ounces of baby spinach
Zest and juice of 1 lemon
Sea salt and pepper, to taste
Put a large pot of salted water over high heat. Bring the pan to a boil, then add the tortellini and cook according to package directions – usually 6-8 minutes.
Drain the water and set it aside.
(9 ounce cheese tortellini)
While the water is heating, prepare the sauce. Melt the butter in a large skillet over medium heat. Add onion and garlic and cook until onion is translucent, about 3 minutes.
Add the chicken broth, heavy cream and cream cheese and bring to a boil. Stir until the cream cheese is melted into the sauce.
(1 tablespoon butter, ¼ cup finely chopped onion, 3 cloves garlic, 1 ½ cups chicken broth, ½ cup heavy cream, 4 ounces cream cheese)
Add the shrimp to the skillet and cook for 2 minutes. Add spinach and cook until softened, about 1 minute.
Add cooked tortellini, lemon zest and lemon juice and season to taste with salt and pepper.
(1 pound shrimp, 3 ounces baby spinach, zest and juice of 1 lemon, sea salt and pepper)