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Tortellini with Shrimp and Veggies

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Tortellini with Shrimp and Veggies – spicy shrimp smothered in a creamy Mozzarella cheese sauce with sun-dried tomatoes and spinach! SO GOOD!

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I used refrigerated cheese-filled tortellini and large raw shrimp. This was one of the best pasta dinners I ever made! It looked really pretty and colorful, the shrimp and the veggies tasted great with a creamy sauce and cheesy tortellini.

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I hope you will enjoy this easy pasta recipe!

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Tortellini with Shrimp and Veggies

Total Time: 40 minutes

Yield: 6 servings

Tortellini with Shrimp and Veggies


  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 cup sun-dried tomatoes, julliened or chopped, drained of oil
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 3 ounces fresh baby spinach (half the bag)
  • 1 and 1/3 cups half and half
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/2 cup mozzarella cheese, shredded
  • 6 fresh basil leaves, chopped
  • 8 oz fresh baby spinach
  • 2 cups uncooked tortellini (10 oz)
  • grated parmesan cheese, to serve


  1. Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
  2. Add sun-dried tomatoes, drained mostly of oil + 1 more tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.
  3. To the same skillet (with sun-dried tomatoes), add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt, on simmer, be patient. Add chopped fresh basil and mix. Add fresh spinach to the same skillet, on top of the sauce, cover the pan with the lid, remove from heat. Spinach should wilt while you cook the tortellini.
  4. Cook tortellini according to package instructions. Drain, rinse.
  5. Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.
  6. When serving, top with grated Parmesan cheese.



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{ 9 comments… add one }
  • Julie July 19, 2016, 11:04 am

    The recipe for tortellini and shrimp gives baby spinach twice but the recipe only tells you to add spinach once. What do I do with the second batch.Looks like a great recipe cannot wait to try it. Thank you

  • Liz August 10, 2016, 5:17 pm

    I was wondering the same thing about the spinach. Could you clarify this please?

  • Vickie August 30, 2016, 12:57 pm

    Ditto. Please advise about the spinach.

  • Carol September 27, 2016, 5:46 pm

    Same question about the spinach. How much do I add to the recipe – when?? It looks like it should be added twice at two different times. I am making tonight and will adjust as I go.

  • Lisa Seidl February 1, 2017, 7:57 pm

    Have you tried this recipe minus the half n half?

    • Julia February 6, 2017, 3:16 am

      I haven’t. It would be a completely different dish without half and half – if you don’t want to use half and half, my recommendation is to use a small amount of high quality olive oil (do not heat it up, just add it at the end, for flavor). Cook spinach in advance and add it in. Then, just mix everything in – the dish will have a very Mediterranean twist to it, with olive oil and all the spinach and tomatoes!

  • Tara February 18, 2017, 11:55 am

    Could I make this without the tomatoes? My mother is highly allergic.

  • Kelly August 13, 2017, 2:24 pm

    Julia, can you please clarify the spinach being listed twice? I always like to try a recipe as the creator intended the first time making it.
    Thank You

    • Julia November 3, 2017, 7:42 pm

      The spinach should only be listed once. I will correct the recipe.

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