Creamy Tortellini with Shrimp and Veggies (2024)

4.81 from 31 votes

• 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

• 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 Information

Creamy Tortellini with Shrimp and Veggies

Amount per Serving

% Daily Value*

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