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
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, 1,015 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

Nutritional Facts

1 serving (1 cup) equals 765 calories, 43 g fat (26 g saturated fat), 324 mg cholesterol, 1,015 mg sodium, 52 g carbohydrate, 4 g fiber, 35 g protein.

Full-Bodied White Wine

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

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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!

Reviewed Nov. 26, 2010

What an incredibly good recipe. The cream sauce turns out perfect, and the flavors are very good

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