Ingredients
Equipment
Method
Instructions
- Bring a large pot of water to a boil. Add the thawed 19 oz cheese tortellini and cook according to package directions; during the last 5 minutes of the tortellini's cooking time add the 1 1/2 cups peas. When the tortellini and peas are tender, drain them in a colander and set aside.
- While the tortellini is cooking, heat 2 Tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb uncooked medium shrimp (peeled and deveined) to the hot skillet in a single layer. Cook 2 minutes without stirring, then flip the shrimp and continue cooking 1–2 minutes more until the shrimp are opaque and pink.
- Add 3 minced garlic cloves to the skillet with the shrimp and cook, stirring, about 30–60 seconds until fragrant (do not let the garlic burn).
- Add the drained tortellini and peas to the skillet. Sprinkle 1/2 tsp salt, 1/2 tsp dried thyme, and 1/4 tsp pepper over the mixture.
- Gently toss everything in the skillet until well combined and heated through, about 1–2 minutes. Serve immediately.
Notes
Tips
If you use frozen shrimp be sure to thaw them. You can do this overnight in the fridge, or submerge them in a bowl of ice water for about 30 minutes before cooking them. It’s also a good idea to pat them dry before cooking.
Don’t like tortellini? You can swap it for a short pasta like penne, orecchiette, or cavatappi. Or, try spaghetti or linguini.
Add a garnish! If you have fresh herbs on hand like parsley or basil, chop it up and sprinkle it over the top before serving. You can also squeeze some fresh lemon juice over the top, too.
I think this garlic shrimp pasta tastes best when it’s made. It will keep in the fridge, but it can dry out since the tortellini will absorb the sauce. To revive it, just add a little olive oil or lemon juice (or a little of both) when you reheat it.
If you use frozen shrimp be sure to thaw them. You can do this overnight in the fridge, or submerge them in a bowl of ice water for about 30 minutes before cooking them. It’s also a good idea to pat them dry before cooking.
Don’t like tortellini? You can swap it for a short pasta like penne, orecchiette, or cavatappi. Or, try spaghetti or linguini.
Add a garnish! If you have fresh herbs on hand like parsley or basil, chop it up and sprinkle it over the top before serving. You can also squeeze some fresh lemon juice over the top, too.
I think this garlic shrimp pasta tastes best when it’s made. It will keep in the fridge, but it can dry out since the tortellini will absorb the sauce. To revive it, just add a little olive oil or lemon juice (or a little of both) when you reheat it.