Shrimp & Sun-Dried Tomato Tortellini
Comfort meets simplicity in this creamy, bright pasta dish. Shrimp & Sun-Dried Tomato Tortellini is perfect for a weeknight dinner when you want something that feels a little elevated without a lot of fuss. Tender cheese tortellini, plump shrimp, and tangy sun-dried tomatoes come together in a silky cream sauce flavored with garlic, paprika, and a touch of the tomato oil for extra depth. A sprinkle of chopped parsley finishes it with a fresh note. This recipe yields a satisfying plateful in about 20–25 minutes, and it uses pantry-friendly ingredients so you can pull it together quickly.
Ingredients
- 10oz (280g) tortellini
- 1 tablespoon olive oil
- 2 tablespoons sun-dried tomato oil
- 4oz (125g) shrimp, shelled but tail-on
- 1/4 cup sun-dried tomatoes, sliced
- 2 cloves garlic, minced
- 1/2 cup whipping cream
- 1/2 cup chicken broth
- 1/4 teaspoon paprika
- 1 pinch salt
- 1 pinch sugar
- 3 dashes ground black pepper
- Chopped parsley leaves
Why you’ll love this recipe
This Shrimp & Sun-Dried Tomato Tortellini is quick, flavorful, and comforting. The tortellini cooks in minutes, and those few tablespoons of sun-dried tomato oil infuse the sauce with savory richness. Shrimp cooks faster than most proteins, so you get perfect texture without overworking the pan. The cream and chicken broth create a luscious sauce that clings to every pillowy bite. It’s an ideal pick for a simple but special dinner.
Prep tips
- Bring a pot of salted water to a boil before you start the sauce so the tortellini is ready at the same time as the sauce.
- Slice the sun-dried tomatoes thinly so they disperse flavor throughout the sauce rather than clumping in one bite.
- If using frozen shrimp, thaw thoroughly and pat dry to avoid extra moisture in the pan.
- Measure the cream and broth ahead of time; once the garlic is fragrant, this dish moves quickly.
Rewritten step-by-step directions
- Bring a large pot of water to a boil and cook 10oz (280g) tortellini according to package instructions until al dente. Reserve a small cup of the pasta cooking water, then drain the tortellini and set aside.
- While the pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons sun-dried tomato oil together in a large skillet over medium heat.
- Add 4oz (125g) shrimp, shelled but tail-on, to the hot oils. Cook the shrimp for 1–2 minutes per side, until they are pink and just cooked through. Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, add 1/4 cup sun-dried tomatoes, sliced, and 2 cloves garlic, minced. Sauté for 30–60 seconds until the garlic is fragrant and the tomatoes are warmed, stirring so nothing burns.
- Pour in 1/2 cup whipping cream and 1/2 cup chicken broth, stirring to combine with the tomatoes and garlic. Scrape up any browned bits from the bottom of the skillet for extra flavor.
- Season the sauce with 1/4 teaspoon paprika, 1 pinch salt, 1 pinch sugar, and 3 dashes ground black pepper. Stir and bring the mixture to a gentle simmer so the flavors meld and the sauce thickens slightly, about 2–3 minutes.
- Add the drained tortellini to the skillet and gently toss to coat in the sauce. If the sauce seems too thick, stir in a tablespoon or two of the reserved pasta water until you reach the desired consistency.
- Return the cooked shrimp to the skillet and fold them into the tortellini just to rewarm, about 1 minute. Taste and adjust seasoning if needed.
- Remove the skillet from heat and sprinkle with chopped parsley leaves. Serve immediately, dividing among plates or bowls.
Serving suggestions
Serve this Shrimp & Sun-Dried Tomato Tortellini with a crisp green salad and crusty bread to mop up the luscious sauce. A lemon wedge alongside can brighten each bite if you like a hint of citrus. A light white wine or sparkling water with a slice of lemon pairs nicely.
Make-ahead and storage
If you want to prepare this in advance, cook the tortellini but keep it separate from the sauce. Store the sauce and cooked tortellini in separate airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stovetop, add the tortellini and cooked shrimp, and warm through—add a splash of water or broth if the sauce has thickened too much.
Notes and variations
- For a lighter version, substitute half-and-half for the whipping cream, though the sauce will be a touch less rich.
- Swap chicken broth for vegetable broth at the same amount for a milder base flavor.
- Add a handful of baby spinach when you return the shrimp to the pan for a pop of color and extra greens.
- If you prefer more heat, stir in a pinch of red pepper flakes when you add the garlic.
Final thoughts
Shrimp & Sun-Dried Tomato Tortellini balances indulgent creaminess with the bright, concentrated flavor of sun-dried tomatoes. It’s a weeknight superstar that looks and tastes like you spent more time than you did—and it’s flexible enough for small swaps depending on what you have on hand. Give it a try the next time you want a quick dinner that feels a little special.
Shrimp & Sun-Dried Tomato Tortellini
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside.
- Heat a large skillet over medium heat and add the olive oil and the oil from the sun-dried tomatoes.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add the shrimp and cook until they are nearly opaque and just almost cooked through, about 2–3 minutes depending on size.
- Stir in the whipping cream, chicken broth, paprika, salt, sugar, and black pepper and bring the sauce to a gentle simmer.
- Add the sliced sun-dried tomatoes and the cooked tortellini to the skillet; toss to coat evenly in the sauce.
- Cook for 1–2 minutes more to warm everything through and allow the sauce to thicken slightly.
- Remove from heat, stir in chopped parsley, and serve immediately.
Notes
- Use good-quality sun-dried tomato oil for extra flavor.
- Do not overcook shrimp; they cook quickly.
- Adjust salt to taste depending on broth and sun-dried tomatoes.
