Creamy Shrimp Tortellini Recipe

4.5 6 7
Creamy Shrimp Tortellini Recipe
Creamy Shrimp Tortellini Recipe photo by Taste of Home
Publisher Photo

Creamy Shrimp Tortellini Recipe

Read Reviews
4.5 6 7
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 or margarine
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic salt
  • 1 dash dried basil
  • Dash dried oregano
  • 1 cup half-and-half cream
  • 1/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1-1/2 to 2 cups refrigerated three-cheese tortellini or tortellini of your choice
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

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.
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 cup: 765 calories, 43g fat (26g saturated fat), 324mg cholesterol, 1015mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 35g protein.

  • 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 or margarine
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic salt
  • 1 dash dried basil
  • Dash dried oregano
  • 1 cup half-and-half cream
  • 1/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1-1/2 to 2 cups refrigerated three-cheese tortellini or tortellini of your choice
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Shrimp Tortellini

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Benecia User ID: 8077283 156533
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."

MY REVIEW
cfurbert User ID: 5918335 134673
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"

MY REVIEW
tizzylm User ID: 6412433 207522
Reviewed Feb. 19, 2013

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

MY REVIEW
amendek User ID: 6645878 77747
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."

MY REVIEW
mzivich User ID: 2518087 66414
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!"

MY REVIEW
tsmithdavis User ID: 1010822 61893
Reviewed Nov. 26, 2010

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

Loading Image