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.