Shrimp Tortellini

Name: Shrimp Tortellini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Ingredients: 8 oz. (250g) store-bought tortellini; water; Lemon wedges; 1 teaspoon parsley leaves; 2 tablespoons olive oil; 2 cloves garlic; 6 oz. (170g) Shrimp; 3 oz. (80g) sun-dried tomatoes in oil; 1/3 cup white wine or Japanese cooking sake; 1/2 cup light cooking cream; 1/2 teaspoon salt

User Reviews

4.6

231 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 people
Calories
171 kcal
Course
Main Course
Cuisine
Italian

Shrimp Tortellini

Kelsey Carr

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AMAZING garlic shrimp tortellini! This super easy shrimp and tortellini recipe takes just 20 minutes and tastes better than anything you’d get at a restaurant. Juicy shrimp, tender tortellini, and a rich and creamy garlic sauce come together for a dish that’s so delicious, you’ll want to make it again and again!

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Ingredients

Servings

8 oz. (250g) store-bought tortellini
water for boiling
Lemon wedges
1 teaspoon parsley leaves chopped

Sauce:

2 tablespoons olive oil
2 cloves garlic minced
6 oz. (170g) Shrimp peeled and deveined, seasoned with pinch of salt and black pepper
3 oz. (80g) sun-dried tomatoes in oil plus 1 tablespoon sun-dried tomato oil
1/3 cup white wine or Japanese cooking sake
1/2 cup light cooking cream or heavy cream
1/2 teaspoon salt or more to taste

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Instructions

Cook the tortellini according to the package instructions, then drain and set aside.
Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the tortellini.
Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges. Squeeze lemon juice on top of the tortellini if desired.

Notes

Once the surface of shrimp is opaque, I add the ingredients for the sauce. This way, the shrimp stays tender and flavorful without overcooking.
I make sure to cook my tortellini just until it’s tender but still a little firm to the bite. Overcooking it can make it mushy, and we want that perfect texture.
I add sun-dried tomatoes for that tangy, umami flavor that really kicks up the sauce. I also use the oil for extra richness—don’t skip it!
I prefer using light cooking cream. It keeps the sauce creamy without being too heavy.
I squeeze fresh lemon over the garlic shrimp tortellini just before serving. It gives the dish a burst of freshness and helps balance the richness of the sauce.

Nutrition Information

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Serving 2people Calories 171kcal (9%) Carbohydrates 64g (21%) Protein 32g (64%) Fat 32g (49%) Saturated Fat 6g (30%) Cholesterol 186mg (62%) Sodium 1376mg (57%) Fiber 8g (32%) Sugar 3g (6%)