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Creamed Spinach Tortellini

Creamed Spinach Tortellini

Quite honestly, don’t we all need many more weeknight meals? OR, don’t we just need food IN GENERAL that just cooks up quickly? I know I could use some. So, let’s just hop to it. This recipe is so dope because it’s quick and it involves two of my faves – pasta & creamed spinach. Welcome to your new obsession…well, until the next recipe anyway!

Creamed Spinach Tortellini

Creamed Spinach Tortellini
-1 pound of stuffed tortellini, cooked & drained (use your fave)
-3 tablespoons of butter
-2 tablespoons of flour
-1 1/2 cups of half & half
-1/2 teaspoon of salt
-1/2 teaspoon of roasted garlic powder
-1/2 teaspoon of fresh ground black pepper
-1/4 teaspoon of nutmeg
-1 cup of parmesan cheese
-4 ounces of room temperature cream cheese
-1/2 cup of smoked gouda cheese
-16 ounces of frozen spinach, thawed and drained
-a pinch of red pepper flakes

1. 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.
2. Then, add in the half and half and stir well to combine. It’s a good idea to make sure the heat is on high at this point and as soon as it starts to thicken, lower the heat back to medium.
3. Add in all of the other ingredients except the tortellini and stir occasionally to combine well and to prevent from sticking.
4. Once the sauce is thick, toss in the pasta and serve.

For the shrimp!

-1 pound jumbo shrimp, cleaned

-1 tablespoon of Old Bay Seasoning

-1/2 teaspoon of salt

-1 1/2 tablespoons of olive oil

1. Toss the shrimp together with the olive oil, salt, and Old Bay.

2. Get a skillet hot and then sauté the shrimp on both sides until they’re cooked through. Serve immediately.

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