26 Delicious Shrimp and Tortellini Recipes for a Perfect Dinner

There’s something magical about the combination of succulent shrimp and tender tortellini that transforms an ordinary weeknight into a special occasion. Whether you’re craving creamy comfort food, zesty lemon-infused dishes, or quick 30-minute meals, these 26 recipes offer endless inspiration for delicious dinners that will have everyone asking for seconds. Let’s dive into these mouthwatering creations that promise to become new family favorites!

Garlic Butter Shrimp and Spinach Tortellini

Brimming with rich flavors and elegant simplicity, this garlic butter shrimp and spinach tortellini transforms basic ingredients into a restaurant-quality meal. By following these methodical steps, you’ll create a creamy, satisfying dish that’s perfect for both weeknight dinners and special occasions. Let’s begin with gathering our ingredients and preparing our workspace.

Ingredients

– 1 package cheese tortellini
– 1 lb raw shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes until they float to the surface and are tender.
3. Drain the tortellini thoroughly in a colander, then toss with 1 tablespoon of olive oil to prevent sticking.
4. Pat the raw shrimp completely dry with paper towels to ensure proper searing.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer the cooked shrimp to a clean plate and set aside.
8. Reduce the skillet heat to medium and melt the unsalted butter until foamy.
9. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
10. Pour in the heavy cream, stirring constantly with a wooden spoon to incorporate the butter and garlic.
11. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
12. Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
13. Add the fresh spinach to the sauce, stirring until it wilts completely, about 2-3 minutes.
14. Return the cooked tortellini and shrimp to the skillet, tossing gently to coat everything in the sauce.
15. Season with salt and black pepper, stirring to distribute evenly throughout the dish.
16. Remove the skillet from heat and let rest for 2 minutes to allow flavors to meld. The tender tortellini pockets soak up the creamy garlic butter sauce while the spinach adds vibrant color and freshness. This dish offers a wonderful textural contrast between the plump shrimp and delicate pasta, with the red pepper flakes providing just enough heat to balance the rich creaminess. Try serving it in shallow bowls with crusty bread for dipping into the extra sauce.

Lemon Basil Shrimp Tortellini Salad

Zesty and refreshing, this Lemon Basil Shrimp Tortellini Salad combines tender cheese tortellini with succulent shrimp in a bright, herbaceous dressing. Perfect for warm weather gatherings or a quick weeknight dinner, it comes together with minimal effort for maximum flavor. Follow these simple steps to create a dish that’s both elegant and approachable.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 (20-ounce) package cheese tortellini
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes, or until they float to the surface and are tender.
3. Drain the tortellini in a colander and rinse under cold running water for 1 minute to stop the cooking process.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until opaque and lightly browned.
7. Transfer the cooked shrimp to a plate and let cool for 5 minutes.
8. In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, salt, and black pepper until emulsified.
9. Combine the cooled tortellini, shrimp, and chopped basil in a large mixing bowl.
10. Pour the dressing over the tortellini mixture and toss gently to coat everything evenly.
11. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Bright and vibrant, this salad offers a delightful contrast between the tender tortellini and firm shrimp, with the lemon-basil dressing providing a zesty kick. For a creative twist, serve it in hollowed-out lemon halves or alongside grilled vegetables for a complete meal.

Cajun Shrimp and Tortellini in Cream Sauce

Gathering ingredients for a comforting meal doesn’t have to be complicated. This Cajun Shrimp and Tortellini in Cream Sauce comes together with straightforward steps that build layers of flavor, perfect for a weeknight dinner that feels special. Follow each step carefully for the best results.

Ingredients

• 1 package (20 oz) cheese tortellini
• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the tortellini thoroughly in a colander and set aside.
4. Pat the shrimp completely dry with paper towels to ensure proper searing.
5. Sprinkle the Cajun seasoning evenly over all surfaces of the shrimp.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
7. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes per side until pink and opaque.
8. Transfer the cooked shrimp to a clean plate using tongs.
9. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
10. Add the diced onion and cook for 4-5 minutes until translucent and softened.
11. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
12. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer.
13. Whisk in the grated Parmesan cheese until completely melted and the sauce has thickened slightly.
14. Stir in the unsalted butter until incorporated into the sauce.
15. Add the drained tortellini to the cream sauce and toss to coat evenly.
16. Return the cooked shrimp to the skillet and gently fold them into the mixture.
17. Sprinkle with chopped fresh parsley just before serving.

Ultimately, this dish delivers a wonderful contrast between the tender cheese-filled tortellini and the firm, spicy shrimp, all coated in a rich, velvety cream sauce. The Cajun seasoning provides just enough heat to balance the creamy elements without overwhelming the palate. For a beautiful presentation, serve it in shallow bowls garnished with extra parsley and a sprinkle of Parmesan.

Pesto Shrimp Tortellini with Sun-Dried Tomatoes

Here’s a straightforward recipe for pesto shrimp tortellini with sun-dried tomatoes that breaks down each action clearly. Handling the components separately ensures everything cooks perfectly, and this method keeps the shrimp tender while the tortellini stays al dente. You’ll appreciate how the flavors meld together in just one pan for easy cleanup.

Ingredients

– 1 pound large shrimp, peeled and deveined
– 20 ounces cheese tortellini
– 1/2 cup sun-dried tomatoes in oil, drained and sliced
– 1/2 cup basil pesto
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes
– 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water, then drain the tortellini and set aside.
4. Pat the shrimp completely dry with paper towels to ensure a good sear.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Transfer the shrimp to a plate to prevent overcooking.
8. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet.
9. Sauté the minced garlic and red pepper flakes for 1 minute until fragrant but not browned.
10. Stir in the sliced sun-dried tomatoes and cook for 1 minute to soften them slightly.
11. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
12. Whisk in the basil pesto until fully incorporated into the cream sauce.
13. Add the cooked tortellini and reserved pasta water to the skillet, tossing to coat evenly.
14. Gently fold in the cooked shrimp and heat through for 1 minute.
15. Sprinkle with grated Parmesan cheese and remove from heat.
Delightfully creamy with a slight chew from the tortellini, this dish balances the briny shrimp and sweet sun-dried tomatoes against the herbaceous pesto. The red pepper flakes add a subtle warmth that doesn’t overpower, making it a crowd-pleaser. For a fresh twist, garnish with extra basil leaves or serve alongside garlic bread to soak up every bit of sauce.

Shrimp and Cheese Tortellini Alfredo

Very few dishes combine elegance and comfort quite like this creamy pasta creation, where plump shrimp and cheese-filled tortellini swim in a rich Alfredo sauce that comes together with surprisingly simple steps. Visualize serving this restaurant-quality meal to impressed guests while following these methodical instructions that ensure perfect results every single time.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 20 ounces cheese tortellini
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cheese tortellini to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While tortellini cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate using tongs, being careful not to overcrowd the pan during cooking.
7. Reduce skillet heat to medium and add minced garlic, sautéing for 1 minute until fragrant but not browned.
8. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly with a whisk.
9. Add butter and Parmesan cheese, whisking continuously until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
10. Drain cooked tortellini thoroughly, reserving 1/4 cup of pasta water before discarding the rest.
11. Return drained tortellini to the empty pot and pour the Alfredo sauce over it.
12. Add cooked shrimp back to the pot along with salt, pepper, and chopped parsley.
13. Gently toss everything together until well coated, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
14. Serve immediately while hot. Nothing compares to the way the creamy sauce clings to each tortellini fold while the shrimp provide juicy bursts of flavor throughout every bite. Consider garnishing with extra Parmesan and serving alongside garlic bread to soak up every last drop of the luxurious sauce.

Spicy Shrimp Tortellini with Roasted Red Pepper Sauce

Unlocking restaurant-quality pasta at home begins with this vibrant Spicy Shrimp Tortellini with Roasted Red Pepper Sauce. Using simple ingredients and clear techniques, you’ll create a creamy, slightly spicy sauce that clings beautifully to cheese-filled tortellini and tender shrimp. Follow each step carefully for a foolproof dinner that feels both comforting and elegant.

Ingredients

• 1 pound frozen cheese tortellini
• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 jar (16 ounces) roasted red peppers, drained
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add frozen cheese tortellini to the boiling water and cook for 7-9 minutes until they float to the surface and the filling feels firm when pierced with a fork.
3. Drain tortellini thoroughly in a colander, reserving 1/2 cup of pasta water for later use.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Transfer cooked shrimp to a clean plate using tongs.
8. Reduce skillet heat to medium and add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
9. Combine roasted red peppers, heavy cream, and Parmesan cheese in a blender and blend on high speed for 1 minute until completely smooth.
10. Pour the red pepper sauce into the skillet and simmer for 3-4 minutes until slightly thickened.
11. Add cooked tortellini and shrimp to the sauce, tossing gently to coat evenly.
12. Stir in reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
13. Season with salt and black pepper, then remove from heat and sprinkle with fresh basil.

Notice how the creamy roasted pepper sauce clings to each tortellini pocket, while the plump shrimp provide bursts of savory flavor. The subtle heat from red pepper flakes balances the richness beautifully, making this dish sophisticated enough for company yet simple enough for weeknights. Try serving it in shallow bowls with crusty bread for dipping into any remaining sauce.

Shrimp Tortellini Skillet with Asparagus

Meticulously combining fresh seafood, delicate pasta, and crisp vegetables creates a complete meal that comes together in just one pan. This shrimp tortellini skillet with asparagus delivers restaurant-quality flavors with minimal cleanup, making it perfect for busy weeknights. Follow these precise steps to achieve perfectly cooked shrimp, tender tortellini, and vibrant asparagus every time.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 9 ounces cheese tortellini
• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Trim the tough ends from the asparagus and cut into 2-inch pieces.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add asparagus pieces and cook for 4 minutes, stirring occasionally until bright green and slightly tender.
4. Season shrimp with salt and black pepper on both sides.
5. Push asparagus to one side of the skillet and add shrimp in a single layer.
6. Cook shrimp for 2 minutes per side until pink and opaque, then remove everything from the skillet.
7. Add minced garlic and red pepper flakes to the same skillet and cook for 30 seconds until fragrant.
8. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Add tortellini to the skillet and bring to a simmer.
10. Cover the skillet and reduce heat to medium-low, cooking for 6 minutes until tortellini are tender.
11. Stir in heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
12. Return the shrimp and asparagus to the skillet and toss to combine with the sauce.
13. Drizzle with lemon juice and sprinkle with chopped parsley just before serving. Perfectly balanced between creamy and bright, the tender tortellini pockets soak up the rich sauce while the asparagus provides satisfying crunch. For an elegant presentation, garnish with extra Parmesan curls and serve directly from the skillet to maintain the beautiful layers of texture and flavor.

Garlic Shrimp and Pesto Tortellini Bake

Every home cook needs a reliable, comforting pasta bake in their repertoire, and this garlic shrimp and pesto tortellini bake delivers exactly that. Essentially, we’re combining cheese-filled tortellini with succulent shrimp in a creamy pesto sauce, then baking it until golden and bubbly. Follow these methodical steps to create a dish that feels both impressive and approachable.

Ingredients

– 1 pound frozen cheese tortellini
– 1 pound raw shrimp, peeled and deveined
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup basil pesto
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the frozen cheese tortellini according to package directions until al dente.
3. Drain the cooked tortellini thoroughly and transfer it to the prepared baking dish.
4. Pat the raw shrimp completely dry with paper towels to ensure proper searing.
5. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the minced garlic to the hot oil and sauté for exactly 30 seconds until fragrant but not browned.
7. Arrange the dried shrimp in a single layer in the skillet and cook for 2 minutes without moving them.
8. Flip each shrimp and cook for an additional 1-2 minutes until pink and opaque throughout.
9. In a medium bowl, whisk together 1 cup basil pesto and 1 cup heavy cream until fully combined.
10. Pour the pesto-cream mixture over the tortellini in the baking dish and stir gently to coat.
11. Arrange the cooked shrimp evenly over the tortellini mixture.
12. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese evenly over the entire surface.
13. Season the top with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
14. Bake at 375°F for 20-25 minutes until the cheese is melted and golden brown with bubbling edges.
15. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to thicken.

Nothing compares to the creamy, cheesy texture that envelops each tender tortellini and perfectly cooked shrimp. The garlic-infused pesto creates a vibrant green sauce that’s both herbaceous and rich, while the golden cheese crust adds satisfying crunch. For a beautiful presentation, serve individual portions in shallow bowls garnished with fresh basil leaves, or pair with a simple arugula salad to cut through the richness.

Shrimp Tortellini with Lemon Garlic Cream Sauce

Tackling homemade pasta might seem daunting, but this shrimp tortellini with lemon garlic cream sauce breaks the process into manageable steps perfect for beginners. This recipe guides you through creating delicate pasta parcels filled with seasoned shrimp, all bathed in a bright, creamy sauce. You’ll master basic techniques while achieving restaurant-quality results right in your own kitchen.

Ingredients

– 1 lb raw shrimp, peeled and deveined
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– 4 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Combine 2 cups all-purpose flour and 3 large eggs in a large bowl until a shaggy dough forms.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
4. Chop 1 lb raw shrimp into 1/4-inch pieces and place in a medium bowl.
5. Mix shrimp with 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
6. Roll the rested dough into a thin sheet using a pasta machine or rolling pin until 1/16-inch thick.
7. Cut the dough into 2-inch squares using a sharp knife or pastry wheel.
8. Place 1 teaspoon of shrimp filling in the center of each dough square.
9. Fold each square diagonally to form a triangle, pressing edges firmly to seal.
10. Bring the two bottom corners of each triangle together and pinch to form the tortellini shape.
11. Bring a large pot of salted water to a rolling boil over high heat.
12. Cook tortellini in boiling water for 3-4 minutes until they float to the surface.
13. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
14. Add 4 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
15. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
16. Stir in 2 tbsp unsalted butter until fully melted and incorporated.
17. Add juice and zest from 1 lemon to the sauce, stirring continuously.
18. Drain cooked tortellini and add them directly to the sauce in the skillet.
19. Toss tortellini gently in the sauce for 1 minute until evenly coated.
20. Stir in remaining 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.

Buttery, tender tortellini pockets give way to succulent shrimp filling, while the lemon garlic cream sauce provides a velvety texture with bright citrus notes that cut through the richness. Serve this dish immediately over a bed of fresh arugula for a contrasting peppery bite, or alongside roasted asparagus to complement the creamy sauce. The delicate pasta shells maintain their structure beautifully against the luxurious sauce, creating a balanced dish that feels both elegant and comforting.

Sautéed Shrimp and Mushroom Tortellini

Often, weeknight dinners call for something both elegant and effortless, and this sautéed shrimp and mushroom tortellini fits the bill perfectly. Our methodical approach ensures even beginners can create a restaurant-quality meal with confidence, guiding you through each essential step for flawless results.

Ingredients

– 1 package (20 oz) cheese tortellini
– 1 lb large shrimp, peeled and deveined
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1 tbsp fresh lemon juice
– 1/4 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
– Salt to taste
– Black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for 7-9 minutes until they float to the surface and are tender but still firm.
3. Drain the tortellini thoroughly in a colander, reserving 1/2 cup of pasta water.
4. Pat the shrimp completely dry with paper towels to ensure proper searing.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Transfer the cooked shrimp to a clean plate.
8. Add the remaining 1 tablespoon of olive oil and butter to the same skillet.
9. Sauté the sliced cremini mushrooms for 5-7 minutes until they release their moisture and develop golden edges.
10. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
11. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
12. Stir in the grated Parmesan cheese until fully melted and the sauce thickens slightly.
13. Return the cooked tortellini and shrimp to the skillet, tossing to coat evenly in the sauce.
14. Add the fresh lemon juice and chopped parsley, tossing gently to combine.
15. Season with salt and black pepper, adjusting to your preference.
16. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.

Zesty lemon brightens the rich cream sauce, while the tender tortellini and succulent shrimp create a satisfying texture contrast. For an elegant presentation, garnish with extra parsley and serve immediately alongside crusty bread to soak up every bit of the savory mushroom-infused sauce.

Coconut Curry Shrimp Tortellini Soup

You’ll find this Coconut Curry Shrimp Tortellini Soup brings restaurant-quality flavors to your kitchen with surprisingly simple steps. Let’s walk through each stage methodically so you can create this comforting, flavorful dish with confidence.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 4 cups chicken broth
– 1 lb raw shrimp
– 9 oz cheese tortellini
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat until shimmering.
2. Dice 1 medium yellow onion into 1/4-inch pieces.
3. Add diced onion to the pot and cook for 5 minutes, stirring occasionally, until translucent.
4. Mince 3 cloves garlic and 1 tablespoon fresh ginger.
5. Add minced garlic and ginger to the pot and cook for 1 minute until fragrant.
6. Stir in 2 tablespoons red curry paste and cook for 30 seconds to bloom the spices.
7. Pour in 1 can coconut milk and 4 cups chicken broth, stirring to combine.
8. Bring the soup to a gentle boil over medium-high heat.
9. Reduce heat to maintain a simmer and cook for 10 minutes to develop flavors.
10. Add 9 ounces cheese tortellini and simmer for 8 minutes until tender.
11. Peel and devein 1 pound raw shrimp while tortellini cooks.
12. Add shrimp to the soup and cook for 3 minutes until pink and opaque.
13. Stir in 1 tablespoon fish sauce and 1 tablespoon lime juice.
14. Chop 1/4 cup fresh cilantro.
15. Remove soup from heat and stir in chopped cilantro.

Fresh from the pot, this soup delivers creamy coconut broth that clings perfectly to each cheese-filled tortellini. For an elegant presentation, garnish with extra cilantro and serve with crusty bread for dipping into the aromatic curry broth.

Shrimp and Tortellini Florentine

Tackling a restaurant-worthy pasta dish at home is easier than you think with this comforting Shrimp and Tortellini Florentine. This methodical approach will guide you through creating a creamy spinach sauce with perfectly cooked shrimp and cheese-filled tortellini, ensuring delicious results every time you make it.

Ingredients

– 1 pound raw shrimp, peeled and deveined
– 1 package (20 ounces) cheese tortellini
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 5 ounces fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cheese tortellini to the boiling water and cook for 7-9 minutes until they float to the surface.
3. Drain tortellini thoroughly in a colander and set aside.
4. Pat shrimp completely dry with paper towels to ensure proper browning.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a clean plate using tongs.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Pour in heavy cream and chicken broth, stirring constantly with a wooden spoon.
10. Add fresh spinach to the sauce, wilting it completely over 2-3 minutes while stirring.
11. Sprinkle in grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.
12. Season the sauce with red pepper flakes, salt, and black pepper.
13. Return cooked tortellini and shrimp to the skillet, tossing gently to coat everything in the sauce.
14. Heat the combined mixture for 2 minutes until everything is warmed through.

Just out of the skillet, this dish offers a wonderful contrast between the tender cheese-filled tortellini and the firm, succulent shrimp, all enveloped in a velvety spinach sauce. The creamy Parmesan base provides a rich backdrop that lets the garlic and subtle heat from the pepper flakes shine through beautifully. For an elegant presentation, serve it in shallow bowls garnished with extra Parmesan and a sprinkle of fresh parsley, making it perfect for both weeknight dinners and special occasions.

Baked Shrimp Tortellini in Marinara Sauce

This elegant yet approachable baked shrimp tortellini brings restaurant-quality flavor to your weeknight table with minimal fuss. Through careful layering and precise baking, we’ll transform simple ingredients into a bubbling, golden-brown masterpiece that’s sure to impress family and guests alike.

Ingredients

– 1 pound frozen cheese tortellini
– 1 pound raw shrimp, peeled and deveined
– 3 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the frozen cheese tortellini in a single layer across the bottom of the prepared baking dish.
3. Pat the raw shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
6. Place the dried shrimp in the skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
7. Evenly distribute the cooked shrimp over the tortellini layer in the baking dish.
8. Pour 3 cups of marinara sauce over the shrimp and tortellini, ensuring complete coverage.
9. Sprinkle 1 teaspoon of dried oregano and 1/4 teaspoon of red pepper flakes evenly over the sauce.
10. Combine 1 cup of shredded mozzarella cheese with 1/2 cup of grated Parmesan cheese in a small bowl.
11. Spread the cheese mixture evenly across the entire surface of the dish.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and continue baking for 10-15 minutes until the cheese is golden and bubbly.
14. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

Resting allows the creamy tortellini filling to set while the marinara sauce thickens to the perfect coating consistency. The shrimp remain tender and juicy against the cheesy pasta, with the subtle heat from red pepper flakes balancing the rich tomato sauce. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh basil leaves and crusty bread for dipping into the remaining sauce.

Creamy Shrimp and Spinach Tortellini

Understanding how to create a restaurant-quality pasta dish at home is simpler than you might think, especially when working with convenient ingredients like cheese tortellini and quick-cooking shrimp. This creamy shrimp and spinach tortellini comes together in one pan with minimal prep, making it perfect for busy weeknights when you want something satisfying without the fuss. Follow these methodical steps to achieve perfectly cooked shrimp, tender pasta, and a velvety sauce every time.

Ingredients

• 1 package (20 ounces) refrigerated cheese tortellini
• 1 pound raw large shrimp, peeled and deveined
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 small diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
4. Pat 1 pound raw shrimp completely dry with paper towels to ensure proper searing.
5. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside on a clean plate.
7. Pour 1 cup heavy cream into the same skillet, scraping up any browned bits from the bottom.
8. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes to the cream.
9. Bring cream to a gentle simmer over medium-low heat, stirring constantly.
10. Add 1 package refrigerated cheese tortellini to the simmering cream sauce.
11. Cover skillet and cook tortellini for 6-8 minutes, stirring halfway through, until tender.
12. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted but still bright green.
13. Return cooked shrimp to the skillet along with any accumulated juices.
14. Sprinkle 1/2 cup grated Parmesan cheese over the mixture and stir until melted and incorporated.
15. Remove from heat and let rest for 2 minutes to allow sauce to thicken slightly.

Here you’ll find the tortellini perfectly tender with plump shrimp nestled in a velvety cream sauce that clings beautifully to each piece. The fresh spinach adds vibrant color and a subtle earthy note that balances the richness. For an elegant presentation, garnish with extra Parmesan and serve alongside crusty bread to soak up every bit of the flavorful sauce.

Tuscan Shrimp Tortellini in Spinach Cream Sauce

Brimming with rich Italian flavors, this Tuscan shrimp tortellini brings restaurant-quality elegance to your weeknight dinner table. Let’s walk through each step methodically to ensure perfect results, even if you’re new to cooking creamy pasta dishes. You’ll be amazed at how simple techniques create such impressive depth of flavor.

Ingredients

– 1 package cheese tortellini
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 4 cups fresh spinach
– 1 teaspoon Italian seasoning
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for exactly 7 minutes, or according to package instructions.
3. Drain the tortellini thoroughly in a colander, then toss with 1 tablespoon olive oil to prevent sticking.
4. Pat the shrimp completely dry with paper towels to ensure proper searing.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes without moving them.
7. Flip each shrimp and cook for exactly 1 more minute until pink and opaque, then transfer to a plate.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Pour in heavy cream and chicken broth, stirring constantly with a whisk.
10. Bring the sauce to a gentle simmer, watching for small bubbles around the edges.
11. Sprinkle in grated Parmesan cheese while continuously stirring until completely melted and smooth.
12. Add Italian seasoning and red pepper flakes, stirring to incorporate evenly.
13. Gradually add fresh spinach, wilting each handful before adding more, about 3 minutes total.
14. Return the cooked tortellini and shrimp to the skillet, gently folding to coat with sauce.
15. Heat everything together for 2 minutes until warmed through, seasoning with salt and black pepper.

Exquisitely creamy with tender pasta pockets and perfectly cooked shrimp, this dish offers a luxurious texture contrast between the silky sauce and al dente tortellini. The spinach adds vibrant color and earthy notes that balance the rich cream base beautifully. For an elegant presentation, garnish with extra Parmesan and serve immediately in warm bowls to maintain the ideal temperature.

Shrimp and Tortellini Caesar Salad

Brimming with fresh flavors and satisfying textures, this Shrimp and Tortellini Caesar Salad transforms a classic into a complete meal. By combining tender cheese tortellini, succulent shrimp, and crisp romaine with a homemade Caesar dressing, you’ll create a dish that’s both elegant and approachable. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 9 ounces refrigerated cheese tortellini
– 1 large head romaine lettuce
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 3 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– 1/2 teaspoon Worcestershire sauce
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 9 ounces refrigerated cheese tortellini to the boiling water and cook for 7-8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the tortellini in a colander and rinse with cold water to stop the cooking process.
4. Pat 1 pound of large raw shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes without moving them.
7. Flip each shrimp and cook for an additional 1-2 minutes until opaque and lightly browned.
8. Transfer cooked shrimp to a plate and let rest for 5 minutes to redistribute juices.
9. Chop 1 large head romaine lettuce into bite-sized pieces and place in a large salad bowl.
10. Whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified.
11. Add cooked tortellini, shrimp, and 1/2 cup grated Parmesan cheese to the romaine lettuce.
12. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

Layers of tender tortellini and juicy shrimp provide substantial heartiness against the crisp romaine, while the garlic-forward dressing clings beautifully to every component. For an elegant presentation, serve this salad in shallow bowls with extra Parmesan shavings and lemon wedges on the side, making it perfect for both weeknight dinners and casual entertaining.

Conclusion

Ready to elevate your dinner game? These 26 shrimp and tortellini recipes offer endless inspiration for delicious, satisfying meals your whole family will love. Pick your favorite, give it a try, and let us know which one you enjoyed most in the comments below! Don’t forget to share this roundup on Pinterest so others can discover these tasty dishes too.