Creamy Pesto Shrimp Tortellini
This Creamy Pesto Shrimp Tortellini is a quick, indulgent weeknight dinner bursting with fresh basil pesto, tender shrimp, and luscious cheese tortellini.
Servings: 4 servings
Ingredients
- 8 ounces cheese tortellini fresh or frozen
- 1 pound shrimp peeled and deveined, medium to large size
- 2 tablespoons olive oil for sautéing the shrimp and garlic
- 2 cloves garlic minced
- 1 cup heavy cream provides the rich, luscious base of the sauce
- 0.5 cup basil pesto homemade or store-bought
- 0.5 cup grated Parmesan cheese adds salty, nutty complexity
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are tender. Drain the tortellini and set aside.
- While the tortellini cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season lightly with salt and pepper. Cook for 2 minutes on one side until pink and slightly opaque, then flip.
- Add the minced garlic to the skillet with the shrimp. Stir frequently and cook for another 1-2 minutes until the shrimp is fully cooked and the garlic is fragrant but not burned. Remove the shrimp and garlic from the skillet and set aside.
- In the same skillet, reduce the heat to medium and pour in the heavy cream. Stir occasionally, allowing the cream to warm and slightly thicken for about 3-4 minutes. Stir in the basil pesto until fully incorporated. Add the grated Parmesan cheese and stir until melted and smooth.
- Return the shrimp and garlic to the skillet with the creamy pesto sauce. Toss gently to coat. Add the drained tortellini and stir carefully to combine all components evenly. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Creamy Pesto Shrimp Tortellini immediately, garnished with fresh basil leaves for a vibrant, aromatic finish. Enjoy alongside a crisp green salad or some garlic bread for a full meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Do not overcook the shrimp to avoid rubbery texture.
- Avoid overheating the cream to prevent curdling and maintain a smooth sauce.
- Taste before adding extra salt since pesto and Parmesan are already salty.
- Drain tortellini well to prevent watery sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently adding a splash of cream or water if needed.