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
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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.
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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.
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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.
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Add the pesto, parmesan cheese and stir until melted. Then gently fold in the sun dried tomatoes, cooked shrimp and tortellini.
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Serve with basil as garnish if desired.