Creamy Tortellini with Shrimp and Veggies

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!

5 from 3 votes

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Creamy Tortellini with Shrimp and Veggies

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

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! 

Course: Main Course

Cuisine: Mediterranean

Servings: 6 servings

Calories: 401 kcal

Author: Julia

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Cook tortellini according to package instructions. Drain, rinse.
5. Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.
6. When serving, top with grated Parmesan cheese.

Nutrition Facts

Creamy Tortellini with Shrimp and Veggies

Amount Per Serving

Calories 401 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 238mg79%

Sodium 1176mg51%

Potassium 511mg15%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 3g3%

Protein 29g58%

Vitamin A 3935IU79%

Vitamin C 16.5mg20%

Calcium 375mg38%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.