Creamed Spinach Tortellini Ingredients -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 tea…
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
- 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 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.
- Add in all of the other ingredients except the tortellini and stir occasionally to combine well and to prevent from sticking.
- 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
- Toss the shrimp together with the olive oil, salt, and Old Bay.
- Get a skillet hot and then sauté the shrimp on both sides until they’re cooked through. Serve immediately.