Creamy Shrimp Tortellini Recipe
Creamy Shrimp Tortellini Recipe photo by Taste of Home

Creamy Shrimp Tortellini Recipe

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My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic salt
  • Dash dried basil
  • Dash dried oregano
  • 1 cup half-and-half cream
  • 1/4 cup white wine or chicken broth
  • 1-1/2 to 2 cups refrigerated three-cheese tortellini or tortellini of your choice
  • 1 bay leaf
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Nutritional Facts

1 serving (1 cup) equals 765 calories, 43 g fat (26 g saturated fat), 324 mg cholesterol, 1015 mg sodium, 52 g carbohydrate, 4 g fiber, 35 g protein.


  1. In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times.
  2. Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce. Yield: 2 servings.
Originally published as Creamy Shrimp Tortellini in Cooking for One or Two Cookbook 2003, p227

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 5, 2014

"Very bland. I would not recommend this to anyone and certainly would not serve it to friends. My husband was excited about tortellni and very disappointed."

Reviewed Jul. 13, 2013

"I only had orange and yellow peppers in my fridge so I'm sure mine came out a bit sweeter than this recipe, but even so I'd say this one's a keeper. The only change I made was to add some salt and pepper. It seemed a bit flat before hand but after I felt like that really help the rest of the flavors pop"

Reviewed Feb. 19, 2013

"husband says "a keeper". I made the shrimp for him and used chicken for me. Really good"

Reviewed Apr. 17, 2012

"I had to make due with the ingredients in my fridge so I actually used a poblano pepper instead of green and red peppers and sour cream instead of half-and-half. Still, this turned out so amazing. It was a perfect combination of creamy and flavorful. Will definitely make again."

Reviewed Apr. 11, 2011

"This sauce is so creamy and flavorful – what a nice change from alfredo! I didn't have any peppers or mushrooms on hand, so I used zucchini. Thanks for the great recipe!"

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