Shrimp and Veggie Tortellini with Creamy Mozzarella Sauce

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season shrimp with 1/4 teaspoon salt and red pepper flakes, then cook for 3 minutes or until pink. Flip once during cooking to ensure even cooking. Remove shrimp from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil, sun-dried tomatoes, and minced garlic. Cook for 1 minute, stirring occasionally.

Add half and half, 1/4 teaspoon salt, and paprika to the skillet with sun-dried tomatoes. Bring to a boil, then reduce heat to low and stir in mozzarella cheese. Cook on low heat, stirring occasionally, until cheese has melted and the sauce is smooth.

Stir the chopped fresh basil into the sauce.

Add baby spinach to the sauce and cook briefly, stirring occasionally, until wilted. Remove skillet from heat.

Meanwhile, cook tortellini according to package instructions. Drain and rinse under hot water when finished.

Add cooked tortellini and shrimp to the sauce, stir to coat, and warm everything over medium-low heat. Taste, and adjust salt if needed.

Serve the tortellini and shrimp, garnished with grated parmesan cheese.