Shrimp & Sun-Dried Tomato Tortellini

Comfort food that feels a little fancy—this Shrimp & Sun-Dried Tomato Tortellini comes together quickly, with tender tortellini, juicy shrimp, and a silky sun-dried tomato cream sauce. If you love weeknight dinners that taste like they took longer than they did, this is your new go-to.

Why you’ll love this recipe

Simple ingredients. Bold flavor. A creamy sauce that clings to every bite of tortellini. The recipe is brightened with sun-dried tomatoes and garlic, while shrimp adds a sweet, briny note. It’s an elegant plate that’s easy enough to make any night of the week.

Ingredients

• 10oz (280g) tortellini
• 1 tablespoon olive oil
• 2 tablespoons sun-dried tomatoes oil
• 4oz (125g) shrimp, shelled but tail-on
• 1/4 cup sun-dried tomatoes, sliced
• 2 cloves garlic, minced
• 1/2 cup whipping cream
• 1/2 cup chicken broth
• 1/4 teaspoon paprika
• 1 pinch salt
• 1 pinch sugar
• 3 dashes ground black pepper
• chopped parsley leaves

Equipment you’ll need

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or slotted spoon
• Measuring spoons and cups
• Sharp knife and cutting board

Prep tips

• Bring the tortellini to room temperature if frozen, or keep refrigerated until ready to cook.
• Pat the shrimp dry with paper towels to help them sear well.
• Slice the sun-dried tomatoes thinly so they disperse evenly through the sauce.

Step-by-step instructions

1. Bring a large pot of salted water to a rolling boil. Add the 10oz (280g) tortellini and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons sun-dried tomatoes oil to the pan. Swirl to coat the bottom so the oils heat evenly.
3. Add the 4oz (125g) shrimp, shelled but tail-on, to the hot oils in a single layer. Sear the shrimp for about 1–2 minutes on the first side without moving them so they get a golden edge. Flip and cook another 1–2 minutes until the shrimp are opaque and cooked through. Transfer the shrimp to a plate and set aside.
4. In the same skillet, add the 1/4 cup sun-dried tomatoes, sliced, and 2 cloves garlic, minced. Sauté for about 30–45 seconds until fragrant and the garlic is just softened—be careful not to burn it.
5. Pour in 1/2 cup chicken broth and scrape any browned bits from the bottom of the pan with a wooden spoon. Let the broth reduce slightly for about 1–2 minutes, concentrating the flavors.
6. Lower the heat to medium-low and stir in 1/2 cup whipping cream. Add 1/4 teaspoon paprika, 1 pinch salt, 1 pinch sugar, and 3 dashes ground black pepper. Simmer the sauce gently for 2–3 minutes until it thickens and becomes glossy. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
7. Return the cooked tortellini to the skillet, tossing gently to coat each piece in the creamy sauce. Add the seared shrimp back into the pan and stir to combine. Heat everything together for about 1 minute to marry the flavors and ensure the dish is hot throughout.
8. Taste and adjust seasoning if needed. Spoon the Shrimp & Sun-Dried Tomato Tortellini into bowls and finish with chopped parsley leaves scattered on top for freshness and color.

Serving suggestions

Serve this Shrimp & Sun-Dried Tomato Tortellini with a crisp green salad and a wedge of lemon on the side for extra brightness. A slice of crusty bread is perfect for sopping up any leftover sauce.

Make-ahead and storage

Prepare the sauce and cook the tortellini up to 24 hours ahead; store separately in the refrigerator. Reheat gently in a skillet with a splash of chicken broth or reserved pasta water, then add the shrimp just until warmed through to avoid overcooking. Leftovers keep well in an airtight container for 2–3 days.

Flavor variations

• Add a handful of baby spinach in step 7, tossing until wilted for extra greens.
• Stir in 1–2 tablespoons of grated Parmesan at the end for an umami boost.
• Swap smoked paprika for sweet paprika if you prefer a milder, sweeter profile.

Notes and troubleshooting

• If the sauce separates, whisk in a tablespoon of the reserved pasta water over low heat until it comes back together.
• Overcooked shrimp become rubbery—remove them from the pan as soon as they are opaque.
• Adjust the amount of sun-dried tomatoes oil for more or less pronounced tomato flavor.

Final thoughts

This Shrimp & Sun-Dried Tomato Tortellini is one of those recipes that looks impressive but is totally doable on a busy evening. The creamy, flavorful sauce and tender shrimp make it a crowd-pleaser, and it adapts easily to what you have on hand. Keep this one in your rotation for when you want a satisfying pasta with very little fuss.