Step 1: Prep and sear the shrimp

Start by seasoning your shrimp generously with all-purpose seasoning. I like using a blend of Lawry’s seasoning salt and Mrs. Dash’s garlic and herb for an extra punch of flavor. Heat some olive oil in your skillet over medium-high heat. Add the shrimp in batches (don’t overcrowd the pan!), searing each side for about 1-2 minutes until they’re pink and slightly caramelized. Remove the shrimp and set them aside while you work on the sauce. (Pro tip: Don’t overcook the shrimp—keep them plump and juicy by not cooking them for too long.)

Step 2: Make the garlic butter sauce

Turn the heat down to medium-low and deglaze the skillet with white wine, scraping up all those tasty bits left from searing the shrimp. Now, melt 6 tablespoons of butter into the pan along with the minced garlic. Let the garlic cook for about 3 minutes until it’s fragrant—your kitchen will smell amazing at this point! Stir in the flour, ensuring it’s fully dissolved to avoid any lumps.

Step 3: Add the creaminess

Gradually whisk in the seafood or chicken stock. Add the cream cheese next and whisk until the sauce is smooth and creamy. If you see any lumps, just keep whisking! Now, pour in the heavy cream and sprinkle in the dried basil. Lower the heat and let the sauce simmer uncovered for 5-7 minutes, stirring occasionally, until it thickens slightly.

Step 4: Cook the tortellini

While the sauce simmers, cook your tortellini according to the package instructions. Once cooked, drain and set aside. (Quick tip: Save a little bit of the pasta water in case you need to thin out your sauce later.)

Step 5: Combine and serve

Add fresh spinach to the sauce, stirring until it wilts. Toss in the crushed red pepper and Parmesan cheese, stirring until the cheese melts into the sauce. Taste the sauce at this point—you may want to add a pinch of salt or extra pepper. Now, fold the shrimp and cooked tortellini into the sauce, stirring gently to coat everything evenly.

Step 6: Plate and enjoy!

Transfer the shrimp tortellini to a serving dish, sprinkle with extra Parmesan or red pepper flakes for garnish, and serve warm.