Are you in search of an easy and delicious dinner idea? This creamy shrimp and tortellini recipe features a sauce similar to Alfredo but lighter and more refreshing. It's perfect for cooks of all skill levels! With just a few simple ingredients, you can whip up a lightly saucy dish that's bursting with flavor and a bright hint of lemon.
In this article, I'll guide you through preparing a delicious shrimp and tortellini recipe. You’ll find a complete list of ingredients, a step-by-step cooking process, and helpful tips to ensure your dish turns out perfectly.
For more tasty tortellini recipes, take a look at these: Cheese Tortellini Soup, and Creamy Tortellini Soup with Spinach and Kielbasa Sausage. Let’s get started on making this easy shrimp and tortellini pasta!
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Why This Shrimp and Tortellini Recipe Works:
This shrimp and tortellini pasta is not only easy to make, but it’s also creamy and satisfying.
The combination of tender shrimp and cheesy tortellini, along with a light, lemony sauce, makes for a wonderful dinner. The zesty lemon adds a refreshing touch that balances the creaminess perfectly. Plus, it takes just about 30 minutes to prepare, so you won’t spend all night in the kitchen.
Ingredients You'll Need:
To make this easy creamy shrimp and tortellini dish, gather the following ingredients:
- Cheese Tortellini: This is the star of the dish! The cheese-filled pasta adds flavor and makes it filling.
- Peeled Shrimp: You can use fresh or frozen shrimp. They cook quickly and add protein to the meal.
- Green Peas: These add a pop of color and a sweet taste to the pasta.
- Heavy Cream: This creates the rich, creamy sauce that brings everything together.
- Lemon Zest: This gives a bright flavor that really enhances the dish.
- Lemon Juice: A little juice adds freshness and balances the creaminess.
- Shallots: These add a mild onion flavor, making the sauce extra tasty.
- Garlic: Garlic adds a delicious aroma and depth to the dish.
- Butter and Oil: These are used to cook the shrimp and shallots, adding richness.
- White Wine: A splash of white wine gives the sauce a lovely flavor (you can skip it if you prefer).
- Herbs: You can use dried basil or dried thyme to enhance the taste of the sauce.
- Parmesan Cheese: This cheesy topping makes everything even better! (It's not shown in the picture.)
How to Make Shrimp and Tortellini:
Now that you have all your ingredients ready, follow these easy steps to make your creamy shrimp and tortellini pasta:
- Cook the Tortellini: Cook the cheese tortellini according to the package instructions. Once done, reserve at least ¼ cup of the pasta water, then drain the tortellini.
- Cook the Shrimp: In a large skillet, heat a bit of oil over medium heat. Add the peeled shrimp and cook until they turn opaque (about 2-3 minutes). Once done, remove the shrimp to a plate and set aside.
- Sauté Shallots and Garlic: In the same skillet. Add the chopped shallots and minced garlic. Cook for about 2 minutes, stirring frequently, until they are soft and fragrant.
- Deglaze the Pan: Pour in the white wine and turn the heat up to medium-high. Let it cook until the wine evaporates, which should take about 2-3 minutes. Make sure to scrape the bottom of the pan with a spoon to lift up any tasty bits stuck to it.
- Make the Sauce: Lower the heat back down to medium. Stir in the heavy cream, thyme/basil, butter, and the reserved pasta water. Add the cooked tortellini and green peas, then let it all simmer for about 2 minutes.
- Add the Shrimp: Return the cooked shrimp to the skillet and simmer everything together until the shrimp are heated through, about 1-2 minutes. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Mix well until everything is combined and creamy.
Tips:
Here are some helpful tips to make your creamy shrimp and tortellini dish even better:
- Choose Quality Ingredients: Fresh shrimp will taste best, but if you use frozen, make sure to thaw them completely before cooking. High-quality cheese tortellini will enhance the flavor too.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Watch them closely and remove them from the heat as soon as they turn opaque to prevent them from becoming rubbery.
- Reserve More Pasta Water: If you want a creamier sauce, reserve a bit more than ¼ cup of pasta water. This starchy water helps the sauce cling to the pasta.
- Adjust the Cream: If you prefer a lighter sauce, you can use half-and-half instead of heavy cream. This will still give you a nice creaminess without being too heavy.
- Experiment with Vegetables: Feel free to add other vegetables like spinach, bell peppers, or cherry tomatoes for extra color and nutrition.
- Serve Right Away: This dish is best enjoyed fresh. The creamy sauce can thicken as it sits, so try to serve it immediately for the best texture.
How to Store Leftover Shrimp and Tortellini:
If you have leftover creamy shrimp and tortellini, here’s how to store it properly:
- Cool It Down: Let the dish cool to room temperature to prevent sogginess.
- Use Airtight Containers: Transfer leftovers to airtight containers and seal tightly.
- Refrigerate: Store in the fridge for up to 3-4 days.
- Freeze for Longer Storage: For longer storage, use freezer-safe containers or bags, removing as much air as possible.
- Label and Date: Label containers with the date for easy tracking.
Reheating Tips:
These tips will help you enjoy your creamy shrimp and tortellini later!
- Thaw if Frozen: Thaw overnight in the fridge.
- Reheat Gently: Use a skillet on low heat or the microwave, adding a splash of water or cream to keep it creamy.
- Heat Until Warm: Warm through without overcooking the shrimp.
For additional food safety guidance, please visit this website.
📖 Recipe
Shrimp and Tortellini Recipe
Equipment
- a large deep skillet
- a spatula
Ingredients
- 10 oz fresh cheese tortellini
- 1 pound raw and peeled medium shrimp
- 1 cup green peas
- 1 (2½ oz) shallots, (diced)
- 1 garlic, (minced)
- 2 tablespoons extra virgin olive oil
- 1½ tablespoon unsalted butter
- 1 teaspoon dried thyme or basil
- ½ cup white wine
- ½ cup heavy cream
- 1½ tablespoons lemon juice
- zest from one lemon
- ¼ cup freshly grated parmesan cheese, (or more to taste)
- ½ teaspoon coarse kosher salt, (and more to taste)
- ¼ teaspoon ground black pepper
- chopped freshly parsley, (optional)
Instructions
- Cook the cheese tortellini according to the package instructions. Once done, reserve at least ¼ cup of the pasta water, then drain the tortellini.
- Season the shrimp with ½ teaspoon of salt and ¼ teaspoon of black pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until opaque (about 2-3 minutes). Set aside.
- In the same skillet, add shallots and garlic. Cook for about 2 minutes, stirring often, until soft and fragrant.
- Pour in the white wine and increase the heat to medium-high. Cook until it evaporates, scraping the bottom of the pan to lift any stuck bits.
- Lower the heat to medium. Stir in the heavy cream, thyme or basil, and reserved pasta water. Add the cooked tortellini and green peas, then simmer for about 2 minutes.
- Return the cooked shrimp to the skillet and simmer until heated through, about 1-2 minutes. Stir in the lemon juice, lemon zest, and grated Parmesan until creamy. Taste and adjust seasoning with salt, lemon juice, or more cheese as needed. Serve with chopped parsley.
Rika says
It’s incredibly delicious! The sauce is creamy, and the lemon adds a refreshing brightness.