Tortellini with Scampi and Spinach

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 packs tortellini (filling your choice), fresh
20 large scampi, peeled
1 packet spinach leaves
2 cups cream, alternatively 1 bottle Rama Cremefine to boil
2 cloves garlic, finely chopped
1 teaspoon flour, to thicken
some fondor

Instructions

Cook the tortellini in boiling salted water for about 8 minutes. Then pour off and keep warm.
Fry the scampi in a little fat for about 5 minutes. Add the spinach and simmer for another 5 minutes while adding the cream. Add the garlic.
Finally, carefully stir in the tortellini.
Arrange on large pasta plates and serve immediately.
Tip: Leftovers taste good the next day, but they can also be frozen.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.