Oh my goodness, you have to try this shrimp and pesto tortellini! It’s become my go-to dinner when I want something fancy-tasting but don’t feel like spending hours in the kitchen. I first made it on a busy weeknight when my best friend showed up unexpectedly, you know, those nights when you’re scrambling to throw something together? The combination of plump shrimp and cheesy tortellini tossed in that vibrant pesto sauce had us both going back for seconds. Now it’s in my regular rotation because honestly, who can resist that garlicky, herby goodness ready in under 30 minutes?
Why You’ll Love This Shrimp and Pesto Tortellini
Let me tell you why this dish has become my weeknight hero. First off, it’s ridiculously fast, we’re talking 25 minutes from fridge to table. Perfect for those “I forgot to plan dinner” nights. But the best part? It tastes like you spent hours cooking! The combination of juicy shrimp and pillowy tortellini coated in that rich pesto sauce is pure comfort food magic.
Here’s what makes it special:
- Minimal effort, maximum flavor: Just a handful of ingredients transform into something restaurant-worthy
- Perfectly balanced: You get protein from the shrimp, carbs from the tortellini, and healthy fats from the olive oil and pesto
- Endlessly customizable: Add more garlic if you’re feeling bold, or dial back the red pepper if you prefer it mild
- Crowd-pleaser: Works for date nights, family dinners, or when you need to impress unexpected guests
Trust me, once you try this combination of flavors and textures, you’ll understand why I make it at least twice a month!
Ingredients for Shrimp and Pesto Tortellini
Gathering the right ingredients makes all the difference with this dish. Here’s what you’ll need to create that perfect balance of flavors:
- 1 lb shrimp, peeled and deveined: Go for medium size, they cook evenly and are easier to eat with the tortellini
- 9 oz cheese tortellini: The refrigerated kind works best for that fresh pasta texture
- 1/2 cup basil pesto: Homemade if you’re ambitious, but a good store-bought jar works wonders
- 2 tbsp olive oil: Extra virgin for that fruity depth of flavor
- 2 cloves garlic, minced: Fresh is non-negotiable here!
- 1/4 tsp red pepper flakes: Just enough for a gentle kick
- 1/4 cup grated parmesan cheese: Pack it lightly when measuring
- Salt and pepper to taste: I like using kosher salt for better control
Pro tip: Have everything prepped and ready before you start cooking. This recipe moves fast once the shrimp hit the pan!
How to Make Shrimp and Pesto Tortellini
Okay, let’s get cooking! This shrimp and pesto tortellini comes together so fast you’ll barely believe it. I’ve made this dozens of times, and here’s my foolproof method:
First, get that tortellini going, bring a pot of salted water to a boil (tastes like the sea, remember?), and cook according to package directions, usually about 3-4 minutes for fresh refrigerated tortellini. Drain them, but save about 1/4 cup of that starchy pasta water, it’s liquid gold for adjusting sauce consistency later!
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. You’ll know it’s ready when the garlic becomes fragrant but hasn’t browned yet, about 30 seconds. Now toss in your shrimp in a single layer (don’t crowd them!) and cook until they turn pink and opaque, flipping once. This usually takes 2-3 minutes per side, depending on size.
Here’s where the magic happens: Add the drained tortellini right into the skillet with the shrimp, then dollop in that gorgeous green pesto. Gently toss everything together, adding splashes of reserved pasta water until the sauce coats everything beautifully. Finish with a generous sprinkle of parmesan cheese, the heat will melt it slightly into the most delicious cheesy pockets.
Watch carefully when cooking the shrimp, they go from perfect to rubbery fast! The moment they curl into a “C” shape and turn opaque, they’re done. And don’t skip tossing the pasta in the skillet; it helps all those flavors marry together perfectly.
Tips for Perfect Shrimp and Pesto Tortellini
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “wow!” First, toast those pine nuts if your pesto doesn’t already include them; just a quick toss in a dry pan until golden brown adds incredible depth. Second, don’t walk away from the shrimp, they cook lightning fast, and overcooking turns them rubbery. The moment they form a “C” shape, they’re done!
Other pro tips:
- Adjust heat to your taste: Love spice? Add extra red pepper flakes at the end
- Underseason at first: Parmesan adds saltiness, so taste before adding more salt
- Keep pasta water: That starchy liquid helps the pesto cling perfectly to every bite
- Prep ahead: Have all ingredients measured and ready, this recipe moves fast!
Remember, the best meals come from cooking with confidence and a little bit of love!
Variations for Shrimp and Pesto Tortellini
One of my favorite things about this recipe is how easily you can switch it up! Don’t have shrimp? No problem, chicken breast works beautifully (just slice it thin and cook it through before adding). Want to change the pesto? Try sun-dried tomato pesto for a sweeter, deeper flavor that pairs amazingly with the cheese tortellini.
Other easy swaps:
- Gluten-free tortellini: Many stores now carry great GF options
- Vegetarian version: Skip the shrimp and add roasted cherry tomatoes
- Creamy twist: Stir in a splash of heavy cream for extra richness
- Nut-free: Use pumpkin seeds instead of pine nuts in homemade pesto
The beauty of this dish is how adaptable it is, make it your own! If you enjoy pesto, you might also love this shrimp pesto linguine recipe.
Serving Suggestions for Shrimp and Pesto Tortellini
This dish is practically a meal on its own, but oh, the pairings! For a casual dinner, I love it with warm, crusty garlic bread to soak up every last bit of that pesto sauce. When I’m feeling fancy, a crisp white wine like Pinot Grigio cuts through the richness perfectly. And don’t forget a simple arugula salad with lemon vinaigrette, that peppery crunch balances the dish beautifully. Honestly though? Sometimes I just grab a big fork and dig right in! For more seafood pasta ideas, check out this shrimp and sun-dried tomato cream pasta.
Storing and Reheating Shrimp and Pesto Tortellini
Leftovers? Lucky you! Store this shrimp and pesto tortellini in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop, just splash in a little water or broth and warm gently over low heat to keep that perfect texture. Microwaves tend to make the shrimp rubbery, so avoid them if you can. Pro tip: The flavors actually deepen overnight, making day-two lunches something to look forward to!
Shrimp and Pesto Tortellini Nutritional Information
Here’s the scoop on what you’re getting in each satisfying serving of this dish (about 1/4 of the recipe). A single plate clocks in at around 450 calories, with 28g protein from the shrimp and tortellini, and 22g fat (mostly the good kind from olive oil and pesto). Keep in mind these numbers can vary based on your specific ingredients, especially if you use homemade pesto or different amounts. But hey, when something tastes this good and comes together this easily, who’s counting? If you are looking for other quick dinner ideas, this Mediterranean shrimp penne recipe is another great option.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cool running water first. Pat them dry really well; wet shrimp won’t get that nice sear. I actually keep a bag of frozen shrimp in my freezer for last-minute meals like this!
Can I make this ahead?
You can prep components ahead, cook the tortellini, and keep it tossed with a bit of oil to prevent sticking, and have your shrimp cleaned and ready. But I recommend combining everything just before serving so the pesto stays vibrant and the shrimp stay tender.
How do I adjust the spice level?
Easy peasy! Start with just a pinch of red pepper flakes, then taste and add more at the end if you want more heat. My husband likes it fiery, so I often add extra flakes to his portion right in the bowl.
What if I don’t have tortellini?
No worries, any stuffed pasta works! Ravioli or even plain cheese-filled pasta shells would be delicious. The key is using something that pairs well with the pesto’s bold flavors.
Can I freeze leftovers?
Honestly, I wouldn’t recommend it, the shrimp and tortellini texture changes when frozen and reheated. This dish is best enjoyed fresh or refrigerated for a day or two.
Final Thoughts
There you have it, my absolute favorite quick dinner that never fails to impress! I hope you love this shrimp and pesto tortellini as much as I do. Give it a try and let me know how it turns out. Tag me if you share photos! Now go grab that skillet and get cooking! For more inspiration on quick, flavorful meals, visit Family Tastes.
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25-Minute Shrimp and Pesto Tortellini: Irresistible Flavor Explosion
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and delicious dish featuring tender shrimp and cheese-filled tortellini tossed in rich pesto sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 9 oz cheese tortellini
- 1/2 cup basil pesto
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, sauté for 30 seconds.
- Add shrimp, cook until pink, about 2-3 minutes per side.
- Stir in cooked tortellini and pesto, toss to coat evenly.
- Sprinkle with parmesan cheese before serving.
Notes
- Use fresh or frozen shrimp, but ensure they’re thawed before cooking.
- For extra flavor, toast pine nuts and sprinkle on top.
- Substitute chicken for shrimp if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg