The best recipes strike a balance between ease and versatility. This shrimp tortellini recipe does just that. It’s quick and easy when I need dinner on the table fast, but when I have the time to flex my culinary muscles, I can add my own personal touches to make it new and exciting.
Shrimp tortellini is a beginner-friendly, Italian-inspired pasta toss made with cheesy tortellini, succulent shrimp and green peas. You can customize this skillet sensation with your favorite veggies, herbs and seasonings (I personally like to double down on decadence with a hearty drizzle of garlic cream sauce just before serving). It comes together in minutes in just one pan, making it a win-win dish for my busy family.
Ingredients for Shrimp Tortellini
- Tortellini: This ring-shaped pasta is usually stuffed with cheese, meat or vegetable puree. We use fresh, refrigerated, cheese-filled tortellini for this recipe. Frozen and pantry-friendly dried tortellini are great options, too; just read the package instructions, as you may need to add a few minutes to the cooking time.
- Shrimp: This recipe calls for medium-sized shrimp (about 31 to 40 shrimp in a pound). Almost any type of shrimp will work in this recipe. Just ensure your shrimp are fresh by giving them the sniff test before purchasing, passing on any that smell like ammonia or any that have an overly fishy scent. If using frozen shrimp, thaw them first.
- Peas: Peas add color, texture and taste to any dish you toss them into. Their fresh, sweet flavor adds complexity to this shrimp and tortellini entree. Stock up when they go on sale so you have them on hand for your favorite frozen peas recipes.
- Olive oil: We use olive oil (refined or extra virgin) to saute the shrimp and garlic. Feel free to use an extra glug of this heart-healthy oil if it suits your tastes.
- Garlic: While this recipe calls for two garlic cloves, scale up or down depending on your preference or tolerance. While garlic smells divine as it sizzles on the stovetop, getting the smell of garlic off your hands sometimes feels impossible. Try rubbing your fingers on something made of stainless steel to remove the smell.
- Dried thyme: Thyme adds a bit of earthiness and a bright peppery bite to this pasta toss. You can also use fresh thyme; according to our fresh to dried herb conversion guide, you’ll need three times as much when using fresh herbs (for this recipe, that would be 3/4 teaspoon of fresh thyme). Just be sure to strip the tender leaves from the tough stems before chopping.
Directions
Step 1: Prepare the tortellini and peas
Cook the tortellini according to package directions, adding the peas during the last five minutes of cooking.
Step 2: Saute the shrimp
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook them for two minutes, stirring occasionally. Add the chopped garlic and cook for one to two minutes longer or until the shrimp turns pink.
Editor’s Tip: Saute the shrimp until they just turn pink and start to curl. They can become rigid and rubbery if left on the heat for too long. Look for a “C” shape. They’re on the verge of overcooking once they get to an “O” shape.
Step 3: Add the tortellini and peas
Drain the tortellini and peas, and add them to the skillet with the shrimp. Stir in salt, thyme, pepper and the remaining oil. Toss until everything is coated. Garnish the shrimp tortellini with grated Parmesan cheese.
Shrimp Tortellini Variations
- Cook up a garden of eating: Changing out the vegetables in this shrimp and tortellini recipe is one of the easiest ways to customize it. Add broccoli, broccoli rabe, cherry tomatoes, asparagus, zucchini or portobello mushrooms. If you use fresh vegetables, they can be roasted or sauteed ahead of time and added to the shrimp and tortellini near the end of cooking.
- Personalize the seasonings: Dried thyme adds flavor to our version, but feel free to get creative with your favorite spices. Add some Old Bay seasoning to the shrimp while sauteeing it. Or try dried basil or parsley instead of thyme. A final kiss of fresh-squeezed lemon can add that perfect finishing touch.
- Switch up the pasta: While cheese tortellini is undeniably delicious, try using another famous stuffed pasta—cheese ravioli. Or opt for stuffed pasta with different fillings, such as butternut squash or spinach. Experiment with different pasta shapes, such as rigatoni, farfalle or penne; almost any fresh or dry pasta works here.
How to Store Shrimp Tortellini
Store leftovers in the refrigerator in a food-safe container for up to three to four days. To reheat shrimp tortellini, gently heat the leftovers over low heat on the stovetop or in the microwave until heated through.
Shrimp Tortellini Tips
What’s the best way to thaw frozen shrimp for shrimp tortellini?
The best way to thaw frozen shrimp for shrimp tortellini it is to transfer it from the freezer to the fridge the day before using it. Be sure to place bagged shrimp in a bowl or on a rimmed baking sheet to catch any leaks. You can also simply thaw the shrimp under cold running water until it’s thawed enough to clean.
How do you avoid overcooking shrimp?
When it comes to cooking shrimp, it’s all about timing. They’re perfectly cooked when they turn pink and hold a curved shape. Once you see that, it’s time to remove them from the heat.
What can you serve with shrimp tortellini?
Shrimp tortellini is a meal on its own, but a side of roasted veggies, like parmesan roasted broccoli or oven-baked asparagus, can round it out wonderfully. An Italian chopped salad featuring crunchy greens is a nice touch. For dessert, try tiramisu, cannoli, homemade strawberry gelato or one of these Nonna-approved Italian desserts.
