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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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    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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    Reader Interactions

    Comments

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      Recipe Rating




    1. Joan

      January 14, 2023 at 12:06 pm

      At age 81, I get tired of eating all of the dishes I have eaten all of my life so I have started searching for new ones. Well I hit the jackpot with this Shrimp, Tortellini, Veggie dish. It is simple to make and very, very delicious. Everyone should try this very tasty dish.

      Reply
      • Julia

        January 22, 2023 at 4:12 pm

        Joan, thank you for this glowing review! I am so glad you found my site in search of new recipes and that this dish turned out well! 🙂

        Reply
    2. Katie

      November 06, 2022 at 6:01 pm

      Considering this as pescatarian option for Thanksgiving. Could I make this day before and reheat?

      Reply
      • Julia

        November 07, 2022 at 2:15 am

        Katie, usually cream-based sauces that also use cheese don't reheat well. In this case, if you do want to make it ahead, I would say, use heavy cream instead of half-and-half and skip the cheese. When reheating, don't use a microwave oven - reheat on low heat very slowly and gently on the stovetop and add the cheese then - you might not even need it because heavy cream would be dense enough to create creamy sauce all on its own.

        Reply
    3. Melanie Wise

      June 06, 2021 at 12:07 am

      This is unbelievably good!! My husband and I absolutely loved it! I double the recipe and im SO glad I did because I cant wait to eat more tomorrow! Its like going to and authentic Italian restaurant right in your own kitchen

      Reply
    4. Rhonda

      April 26, 2021 at 10:43 pm

      Awesome recipe! My husband raved about it. Living in coastal Georgia provides us with beautiful shrimp. A perfect quick dish for warm summer days. Thank you for sharing.

      Reply
    5. Tammy

      May 30, 2020 at 11:08 am

      Can you substitute broccoli for the spinach?

      Reply
      • H

        December 12, 2020 at 4:29 pm

        !

        Reply
    6. Fred Lee

      March 24, 2020 at 6:44 pm

      Just made this recipe and it was outstanding. I have a few thoughts on some changes/additions that I will post once I have tried them, however, if you make this exactly as outlined you will not be disappointed. Pairs well with either Chardonnay or Pinot Noir.

      Reply
    7. Holly K Antisell

      March 09, 2020 at 1:44 pm

      WOW! A wonderful cacophony of flavors, it is the first time that I've used a recipe with grated mozzarella to achieve a light creaminess without being heavy. I'm eating it the next day for lunch! My guys need a lot of shrimp so I did 2 lbs of shrimp and about 15 ounces of tortellini and 1/2 cup of sundried tomatoes, more red pepper and garlic since we like it hot (also to account for the increase in food quantities). I'm compiling a binder of my most favorite recipes and will be including this one. Hat's off to you Julia!

      Reply
      • Julia

        March 12, 2020 at 2:40 am

        Holly, your comment made my day! So glad you found my recipe, tried it, and enjoyed it! Thank you so much for stopping by and sharing such a positive comment!

        Reply
    8. Kim

      March 17, 2018 at 11:55 am

      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!

      Reply
      • Julia

        March 22, 2018 at 6:53 pm

        What a great description: a feel good meal! 🙂 I am glad you've enjoyed this recipe. 🙂

        Reply
    9. Kelly

      August 13, 2017 at 2:24 pm

      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

      Reply
      • Julia

        November 03, 2017 at 7:42 pm

        The spinach should only be listed once. I will correct the recipe.

        Reply
    10. Tara

      February 18, 2017 at 11:55 am

      Could I make this without the tomatoes? My mother is highly allergic.

      Reply
    11. Lisa Seidl

      February 01, 2017 at 7:57 pm

      Have you tried this recipe minus the half n half?

      Reply
      • Julia

        February 06, 2017 at 3:16 am

        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!

        Reply
    12. Carol

      September 27, 2016 at 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.

      Reply
    13. Vickie

      August 30, 2016 at 12:57 pm

      Ditto. Please advise about the spinach.

      Reply
    14. Liz

      August 10, 2016 at 5:17 pm

      I was wondering the same thing about the spinach. Could you clarify this please?

      Reply
    15. Julie

      July 19, 2016 at 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

      Reply
    Newer Comments »

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    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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