Ingredients:
9 ounces cheese tortellini
1 tablespoon butter
¼ cup finely minced onion
3 cloves garlic, finely minced
1 ½ cups chicken stock
½ cup heavy cream, (whipping cream)
4 ounces cream cheese, cut into cubes (can be light cream cheese)
1 lb shrimp
3 ounces baby spinach
Zest and juice from 1 lemon
Sea salt and pepper, to taste
Instructions:
Put a large pot of salted water on high heat. Bring the pot to a boil then add the tortellini and cook according to the package directions – usually 6-8 minutes.
Drain the water and set it aside.
(9 ounces cheese tortellini)
While the water is heating, make the sauce. Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
Add the chicken stock, heavy cream, and cream cheese and bring to a simmer. Stir until the cream cheese has melted into the sauce.
(1 tablespoon butter,¼ cup finely minced onion,3 cloves garlic,1 ½ cups chicken stock,½ cup heavy cream,4 ounces cream cheese)
Add the shrimp to the pan and let it cook for 2 minutes. Add the spinach and cook until it wilts, about 1 minute.
Add the cooked tortellini, lemon zest, and lemon juice and season to taste with salt and pepper.
(1 lb shrimp,3 ounces baby spinach,Zest and juice from 1 lemon,Sea salt and pepper)