Shrimp Tortellini with Pesto Cream Sauce was actually a last minute recipe that I threw together with what I had.
I order my groceries online and they were out of several items, and subbed a few things as well.
My original recipe that I wrote would not work with what the store subbed.
So I rewrote and came up with this fabulous easy pasta dish, which I’m fairly certain turned out even better than my original plan 🙂
How to Make Shrimp Tortellini with Pesto Cream Sauce
What you’ll need is shown below.
You already know this can’t be bad with cheese, cream, and butter…am I right?! 😉
First, boil the tortellini according to the package directions. Drain and rinse with cold water to prevent them from overcooking.
Set the same pot over medium heat and add some butter and the jumbo shrimp.
Season with kosher salt, pepper, and crushed red pepper flakes.
Cook 1 to 2 minutes per side, then remove from the pan and set them aside.
So, if you’re keeping track…we’ve cooked the tortellini and the shrimp in the same pot.
Now for round three, because no one really enjoys doing dishes, right?!
Place the same pot over medium heat and add butter and cream. Bring to a boil and then reduce the heat to simmer for 4 to 5 minutes.
Next add two Tablespoons pesto.
Helpful hint…I make a huge batch of Homemade Basil Pesto each summer and freeze it.
So I always have it available to use throughout the year.
And some shredded parmesan cheese.
Let the pesto and cheese melt into the sauce and become one.
Finally, add in the sun dried tomatoes, cooked shrimp and tortellini.
Gently fold it together until evenly combined.
Serve Shrimp Tortellini with Pesto Cream Sauce right away, and with some fresh basil over top if desired 🙂
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Shrimp Tortellini with Pesto Cream Sauce
Shrimp Tortellini with Pesto Cream Sauce is a rich and decadent pasta dish with cheesy tortellini in a gorgeous cream sauce
- 1 12 oz package cheese tortellini
- 2 Tbsps butter
- 1 pound jumbo shrimp peeled and deveined
- kosher salt, pepper, crushed red pepper flakes
- 1 cup heavy cream
- 2 Tbsps pesto
- 1/2 cup shredded parmesan cheese
- 2 Tbsps sliced sun dried tomatoes
- Optional: fresh basil for garnish
Cook the pasta in boiling, salted water according to the package directions. Drain and rinse with cold water while you make the pesto cream sauce.
Set the same pot that you boiled the pasta in over medium heat. Add 1 Tbsp of the butter, the shrimp, kosher salt, pepper, and crushed red pepper flakes. Cook the shrimp 1 to 2 minutes per side. Remove the shrimp and set aside.
To the same pot add the remaining butter and once melted add the cream, bring to a boil and reduce the heat to simmer for 4 to 5 minutes.
Add the pesto, parmesan cheese and stir until melted. Then gently fold in the sun dried tomatoes, cooked shrimp and tortellini.
Serve with basil as garnish if desired.