Shrimp Tortellini
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
171 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Tortellini
Description
The dish begins by cooking tortellini according to package instructions to al dente, then setting it aside. Shrimp seasoned lightly with salt and pepper is sautéed in olive oil with minced garlic for a brief time to retain tenderness. Sun-dried tomatoes and their oil are added along with white wine and cooking cream to create a rich, tangy sauce.
Once combined, cooked tortellini is folded into the sauce and sprinkled with chopped fresh parsley. Lemon wedges served on the side provide an optional bright acidity that cuts through the creaminess and seafood flavors. The resulting dish balances smooth, creamy texture with the slight chew of tortellini and succulent shrimp.
This shrimp tortellini offers a satisfying, moderately rich pasta meal that highlights the tang of sun-dried tomatoes and a delicate seafood flavor enhanced by fresh herbs and lemon. It is best served immediately to maintain shrimp texture and sauce quality.
Adding sun-dried tomato oil enriches the sauce depth, while cooking shrimp just until opaque ensures it remains tender. The tortellini should not be overcooked to avoid mushiness. Lemon juice squeezed over before serving brightens the flavors and adds freshness.
Ingredients
- 8 oz. (250g) tortellini store-bought
- water for boiling
- lemon wedges
- 1 teaspoon parsley chopped, leaves
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 plus 1 tablespoon sun-dried tomato oil, in oil
- 1/3 cup white wine or Japanese cooking sake
- 1/2 cup cooking cream or heavy cream, light
- 1/2 teaspoon salt or more to taste
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
- Add the sun-dried tomato oil to enrich sauce flavor and texture.
- Cook shrimp until just opaque to keep it tender and flavorful.
- Boil tortellini to al dente to maintain the ideal texture.
- Squeeze fresh lemon juice over the dish before serving for added brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 171 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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