Go Back
Homemade Shrimp & Sun-Dried Tomato Tortellini photo
Print Recipe Save it for later

Shrimp & Sun-Dried Tomato Tortellini

A quick creamy tortellini with shrimp and sun-dried tomatoes ready in under 30 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 10 oz tortellini (280 g)
  • 1 tablespoon olive oil
  • 2 tablespoons sun-dried tomato oil
  • 4 oz shrimp (125 g), shelled with tails 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
  • parsley chopped leaves, for garnish

Instructions

  • Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente; drain and set aside.
  • Heat a large skillet over medium heat and add the olive oil and sun-dried tomato oil.
  • Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  • Add the shrimp and cook 2–3 minutes per side until they are almost cooked through.
  • Stir in the whipping cream, chicken broth, paprika, salt, sugar, and black pepper; bring the sauce to a gentle simmer.
  • Add the sliced sun-dried tomatoes and the cooked tortellini to the skillet and toss to coat in the sauce until heated through.
  • Remove from heat, sprinkle with chopped parsley, and serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden spoon or spatula

Notes

  • Use refrigerated tortellini for faster cooking.
  • Reserve a splash of pasta water if you prefer a thinner sauce.
  • Adjust salt and pepper to taste.