• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Subscribe
  • Latest Recipes
  • Summer Meals
  • Pasta Recipes
  • About
  • Salad Recipes
  • Chicken Dinners
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Subscribe
    • Latest Recipes
    • Summer Meals
    • Pasta Recipes
    • About
    • Salad Recipes
    • Chicken Dinners
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Creamy Tortellini with Shrimp and Veggies

    Published: Jul 18, 2016 / 27 Comments

    63.8K shares
    • Facebook1.2K
    Recipe Print

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

    spicy shrimp smothered in a creamy Mozzarella cheese sauce with sun-dried tomatoes and spinach

    I used refrigerated cheese-filled tortellini and large raw shrimp. And, I added fresh spinach, and sun-dried tomatoes in oil This turned out 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.

    shrimp and tortellini with spinach and sun-dried tomatoes

    The key to the success of the recipe is to use large shrimp that matches in size to tortellini. Use raw shrimp (no pre-cooked kind) so that you get all the juices and the flavors from cooking the raw shrimp for your creamy pasta dish!

    Shrimp tortellini with spinach and sun-dried tomatoes

    I hope you will enjoy this easy pasta recipe!

    Creamy Shrimp Tortellini with Spinach and Sun-Dried Tomatoes

    4.81 from 31 votes

    Creamy Tortellini with Shrimp and Veggies

    Tortellini with Shrimp and Veggies - a delicious Summer recipe!  Cheese tortellini and jumbo shrimp are tossed in a creamy, spicy Mozzarella cheese sauce with sun-dried tomatoes and spinach! 
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 6 servings
    Calories per serving 401 kcal
    Author: Julia

    Ingredients

    • 1 pound shrimp , peeled and deveined
    • 1 tablespoon olive oil
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon salt
    • ¼ cup sun-dried tomatoes , julliened or chopped, drained of oil
    • 1 tablespoon olive oil
    • 3 garlic cloves , minced
    • 1 â…“ cups half and half
    • ¼ teaspoon salt
    • â…› teaspoon paprika
    • ½ cup mozzarella cheese , shredded
    • 6 fresh basil leaves , chopped
    • 8 oz baby spinach fresh
    • 10 oz tortellini , uncooked
    • ¼ cup parmesan cheese , grated, to serve

    Instructions 

    • 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.
    • 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.
    • To the same skillet (with sun-dried tomatoes), add half and half, ¼ 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.
    • Cook tortellini according to package instructions. Drain, rinse.
    • Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.
    • When serving, top with grated Parmesan cheese.

    Nutrition

    Nutrition Information
    Creamy Tortellini with Shrimp and Veggies
    Amount per Serving
    Calories
    401
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    238
    mg
    79
    %
    Sodium
     
    1176
    mg
    51
    %
    Potassium
     
    511
    mg
    15
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    29
    g
    58
    %
    Vitamin A
     
    3935
    IU
    79
    %
    Vitamin C
     
    16.5
    mg
    20
    %
    Calcium
     
    375
    mg
    38
    %
    Iron
     
    4.4
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword shrimp and veggies, shrimp tortellini
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Pesto Shrimp Mushroom Pasta
    Radish Tomato Avocado Salad with Balsamic Dressing »
    63.8K shares
    • Facebook1.2K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Becky

      August 18, 2023 at 10:08 pm

      Delicious and easy recipe. Thanks for sharing!

      Reply
    2. Veronica

      May 17, 2023 at 6:15 pm

      So delicious! My husband and college age son said it was restaurant good.

      Reply
      • Julia

        June 07, 2023 at 8:05 pm

        Veronica, thank you for the wonderful feedback! 🙂

        Reply
    3. Maggie

      February 11, 2023 at 2:46 pm

      I was wondering if I could use low-fat milk instead of the half and half and fresh cut tomato's? My husband is a heart patient and I need to reduce his fat intake.
      Thank you so much for any suggestions.

      Reply
      • Julia

        February 13, 2023 at 6:13 pm

        Maggie, you can use low-fat milk - the cheese might not melt properly (or it might melt just fine!) but it will still be very delicious. You can also skip the cheese and make a roux with a small amount of olive oil and flour and then slowly whisk in low-fat milk - that will thicken the sauce without the cheese.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Julia (from Julia's Album Food Blog) holding a batch of fresh bananas against tropical forest background.

    Hi, I'm Julia! Welcome to my recipe website where since 2012 I've been sharing easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Summer Favorites

    • Greek Orzo with Tomatoes and Feta - in a cast iron skillet.
      Greek Orzo
    • Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
    • Tomato Spinach Chicken Spaghetti in a large stainless steel skillet
      Tomato Spinach Chicken Spaghetti
    • Chicken Pesto Bow-Tie Pasta with Roasted Tomatoes and Pine Nuts on a plate
      Creamy Chicken Pesto Pasta
    Connect with Julia on Social Media:

    • Facebook
    • Pinterest
    • Instagram
    Get Julia's new recipes by e-mail:
    Subscribe by E-mail

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2023 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.