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    Creamy Tortellini with Shrimp and Veggies

    By Julia | Updated: Jan 01, 2024 | Published: Jul 18, 2016 | 30 Comments

    65.0K shares
    • Facebook1.3K
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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.

    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 Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 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 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
    US Customary - Metric
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    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
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    65.0K shares
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    Comments

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      Recipe Rating




    1. Maureen Donovan

      April 18, 2025 at 10:09 am

      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?

      Reply
      • Julia

        May 08, 2025 at 6:40 pm

        Hi Maureen, I would use fresh peppers, yellow & green squash - they would be amazing in this recipe!

        Reply
    2. Cindy

      January 18, 2025 at 9:44 am

      Could I make this recipe about an hour before I serve my guest then just keep warm in the oven?

      Reply
    3. Becky

      August 18, 2023 at 10:08 pm

      Delicious and easy recipe. Thanks for sharing!

      Reply
    4. 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
    5. 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
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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