≡ Menu

Tortellini with Shrimp and Veggies

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

pasta with shrimp and veggies, pasta with shrimp, spinach, sun-dried tomatoes, seafood pasta, easy pasta recipes

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

best way to cook tortellini, best way to make tortellini, creamy tortellini

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.

easy pasta dinner, seafood pasta, weeknight dinners, creamy tortellini with spinach and tomatoes

I hope you will enjoy this easy pasta recipe!

best shrimp recipes, easy shrimp recipes, best shrimp, seafood recipes

Tortellini with Shrimp and Veggies

Total Time: 40 minutes

Yield: 6 servings

Tortellini with Shrimp and Veggies

Ingredients

  • 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

Instructions

  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.
http://juliasalbum.com/2016/07/tortellini-with-shrimp-and-veggies/

CONNECT WITH ME ON MY SOCIAL MEDIA:

PINTEREST | FACEBOOK | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN’

Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 4 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.

Leave a Comment