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5 from 1 vote

Creamy Shrimp Pesto Tortellini Pasta

This one-pot Creamy Shrimp Pesto Tortellini Pasta is a deeply savory and comforting weeknight meal for the entire family for any season!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: cheese, creamy, dinner, easy, pasta, pesto, savory, seafood, shrimp, tortellini, weeknight meals
Servings: 4 servings
Author: Shanika

Ingredients

HOMEMADE PESTO:

  • 2 cups fresh basil leaves
  • 1 cup shelled walnuts
  • 4 garlic cloves
  • ¼ cup Extra virgin olive oil
  • ¼ cup freshly-grated parmesan
  • 1 teaspoon freshly-squeezed lemon juice
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon smoked paprika, optional
  • ½ teaspoon red pepper flakes

PASTA + SHRIMP:

  • 2 (8 oz.) packages cheese & spinach tortellini
  • 1-2 lbs. wild-caught jumbo or colossal shrimp, de-veined
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 Tbsps unsalted butter

SAUCE:

  • 1 tablespoon Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 ½ cups organic heavy cream
  • 1 cup homemade pesto
  • ¼ cup organic vegetable stock
  • 2 Tbsps white cooking wine
  • ½ cup freshly-grated parmesan
US Customary - Metric

Instructions

TO MAKE THE PESTO:

  • Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.

BOIL THE TORTELLINI:

  • Begin by cooking tortellini pasta according to the directions of the packaging (about 3-4 minutes) and drain. Set aside.

SAUTEE THE SHRIMP:

  • In a large 12-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the shrimp (seasoned w/ salt + pepper) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.

TO MAKE THE SAUCE:

  • In the same skillet, add the olive oil and add minced garlic to sauté frequently about 1-2 minutes until fragrant. Add in the pesto followed by: heavy cream, veggie stock and white cooking wine, stirring until combined and the sauce becomes smooth. Reduce the heat to medium-low and let it slightly bubble for 1-2 minutes.
  • Add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
  • Add the drained tortellini to the sauce along with the shrimp, stirring until sauce fully coats + sticks to both. Let it cook another 1-2 minutes and remove from heat. Serve immediately!
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through. 
  • GREENS: To add a bit more flavor (and color) to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus. 
  • MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts or lobster to this pasta for extra decadence. You can also enjoy this dish entirely meatless.
  • NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version.