Tortellini with Shrimp and Veggies - spicy shrimp smothered in a creamy Mozzarella cheese sauce with sun-dried tomatoes and spinach! SO GOOD! Simple 30-Minute Pescatarian recipe.
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.
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!
I hope you will enjoy this easy pasta recipe!
Creamy Tortellini with Shrimp and Veggies
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 ⅓ cups half and half
- ¼ teaspoon salt
- ⅛ 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 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.
I'm planning on making a version of this dish to use up the food we have before heading back north. I have fresh peppers, yellow & green squash and carrots.before heading back north. I have yellow & green squash, fresh peppers and carrots. Do you think those will work?
Hi Maureen, I would use fresh peppers, yellow & green squash - they would be amazing in this recipe!
Could I make this recipe about an hour before I serve my guest then just keep warm in the oven?
Delicious and easy recipe. Thanks for sharing!
So delicious! My husband and college age son said it was restaurant good.
Veronica, thank you for the wonderful feedback! 🙂
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.
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.