Shrimp Tortellini with Garlic Sauce Pressure Cooker Recipe
A creamy pasta dish with shrimp and spinach, made easily in the pressure cooker for a rich and quick meal.
Equipment
- 1 Pressure cooker For locking in broth depth
Ingredients
Main ingredients
- 2 lbs Large shrimp peeled, deveined, tail-off, season with Lawry’s and Mrs. Dash garlic herb seasoning
- 20 oz Refrigerated three cheese tortellini Buitoni or your favorite brand
- 1 tablespoon Olive or grapeseed oil to get that crisp heat
- ⅓ cup Dry white wine adds brightness to the sauce
- 8 tablespoon Unsalted butter for richness and silky texture
- 2 tablespoon Minced garlic because garlic sauce needs that punch
- 1 tablespoon All-purpose flour to thicken things up just right
- 6 oz Seafood or chicken stock to build broth depth
- 4 oz Cream cheese softened to melt into creamy goodness
- 2 cups Heavy cream to keep it luscious and dreamy
- 1 teaspoon Dried basil for fresh and spicy notes
- ¼ teaspoon Crushed red pepper for fresh and spicy notes
- 5 oz Fresh baby spinach adds a green pop and keeps things healthy
- ½ cup Freshly grated Parmesan to finish with that savory hit
Instructions
Instructions
- First, you gotta bring salted water to a boil in a big pot. Cook your tortellini 'til it’s al dente. That means still got a little bite but soft enough—drain and set aside.
- Next, heat your oil in a roomy skillet over medium heat. Toss in the shrimp seasoned up. Cook for about 3-4 minutes until they turn pink and look all opaque. Take 'em out, don’t overcook 'em!
- In the same skillet melt the butter at medium heat. Toss in your minced garlic and sauté for 1-2 minutes till it’s super fragrant and just starting to brown a little.
- Sprinkle the flour over that garlicky butter and stir it up for another minute. This step is gonna thicken your sauce real nice.
- Slowly pour in the white wine and the stock while stirring constantly. Keep doing that 'til your sauce thickens up, about 3-5 minutes. You’ll see it start to coat the back of a spoon.
- Turn heat down low and whisk in the softened cream cheese. Keep stirring till it’s all smooth and creamy, no lumps.
- Add your cooked tortellini and shrimp back to the skillet. Toss everything together and let it heat through—this is when those flavors really blend.
- Garnish with fresh baby spinach and Parmesan if you like. Serve right away for best tender pull and creamy mouthfeel.
Notes
Use frozen pre-cooked shrimp if you’re in a rush. Just toss them in at the end so they don’t get rubbery. Skip boiling tortellini separately by using your pressure cooker directly with added broth. Just adjust cooking time a bit for a one-pot meal. Swap white wine for a splash of lemon juice for a tangy kick if you ain’t got wine at home. Throw in your baby spinach last minute so it stays fresh and doesn’t get too wilted.