Tortellini with Shrimp and Veggies – spicy shrimp smothered in a creamy Mozzarella cheese sauce with sun-dried tomatoes and spinach! SO GOOD!
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!
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!
- 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
- 1 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 baby spinach fresh
- 10 oz tortellini , uncooked
- 1/4 cup parmesan cheese , grated, to serve
- 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, 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.
- 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.
I’ve made this a couple of times now and it never fails to impress me…the flavors and textures are so pleasing. It is such a feel good meal!
What a great description: a feel good meal! 🙂 I am glad you’ve enjoyed this recipe. 🙂
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
The spinach should only be listed once. I will correct the recipe.
Could I make this without the tomatoes? My mother is highly allergic.
Have you tried this recipe minus the half n half?
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!
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.
Ditto. Please advise about the spinach.
I was wondering the same thing about the spinach. Could you clarify this please?
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