Tortellini in a creamy green sauce with shrimp arranged on a white plate, garnished with fresh basil leaves.

Creamy Pesto Shrimp Tortellini

Name: Creamy Pesto Shrimp Tortellini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 oz cheese tortellini; 1 lb large shrimp, peeled and deveined; 1/2 cup prepared pesto; 1/2 cup heavy cream; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil; Salt and pepper to taste; 1/4 tsp red pepper flakes (optional); Fresh basil leaves for garnish

Succulent shrimp mingles with pillowy cheese tortellini in a luscious, basil-packed pesto cream sauce that'll have you twirling your fork in delight.

Total: 35 minPrep: 15 minCook: 20 min4 servingsDifficulty: Easy⭐ 4.8 (123+ ratings)$

Ingredients

Servings:

8 oz cheese tortellini
1 lb large shrimp, peeled and deveined
1/2 cup prepared pesto
1/2 cup heavy cream
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh basil leaves for garnish

Steps

1 Cook tortellini according to package instructions until al dente; drain and set aside.
2 Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
3 Remove shrimp and set aside. In the same skillet, sauté minced garlic until fragrant, about 30 seconds.
4 Stir in pesto and heavy cream, bringing to a gentle simmer while stirring constantly.
5 Add cooked tortellini to the sauce, tossing to coat. Stir in Parmesan cheese until melted and sauce is creamy.
6 Return shrimp to the skillet, gently heating through.
7 Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with red pepper flakes if using.
8 Serve immediately, garnished with fresh basil leaves.

Equipment

Large skillet
Colander

Variations

Add sun-dried tomatoes for extra tanginess.
Substitute chicken for shrimp for a different protein.

Substitutions

Use spinach tortellini for a vegetarian twist.
Substitute half-and-half for heavy cream for a lighter option.

Pairings

Chardonnay
Italian Pinot Grigio

Nutrition

Calories: 650 kcal

Fat: 30g fat

Carbs: 50g carbohydrates

Protein: 30g protein

Fiber: 4g fiber

Sugar: 6g sugar

Sodium: 800mg sodium

Tips

For extra flavor, reserve a bit of pasta water and add a splash to the sauce if it seems too thick.
Fresh pesto will yield the best flavor, but store-bought works in a pinch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat with a splash of milk or cream to restore the sauce's consistency.