Creamy Pesto Shrimp Tortellini with Parmesan
I always keep a package of cheese tortellini in my refrigerator because it makes busy weeknight dinners feel a little more special without much extra effort. One of my favorite ways to use it is in this Creamy Pesto Shrimp Tortellini Dinner.
The combination of tender shrimp, cheesy pasta, fresh basil pesto, and a rich cream sauce creates a meal that tastes like it came from a cozy Italian restaurant. I love that it comes together quickly while still feeling comforting and satisfying.
Whether I’m cooking for my family after a long day or making dinner for friends, this recipe never disappoints. It’s simple enough for beginners but flavorful enough to earn compliments every single time it’s served.
Why You’ll Love This Recipe
- Quick and Easy
This dinner comes together in about 30 minutes, making it perfect for busy weeknights. - Rich, Creamy Flavor
Basil pesto, Parmesan cheese, and cream create a silky sauce that pairs perfectly with shrimp and tortellini. - Simple Ingredients
Everything can be found at most grocery stores, and many ingredients are pantry or refrigerator staples. - Easy to Customize
Add spinach, cherry tomatoes, mushrooms, or your favorite vegetables to make it your own. - Perfect for Any Occasion
It’s elegant enough for date night but simple enough for a casual family dinner.
Creamy Pesto Shrimp Tortellini with Parmesan
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions. Reserve ½ cup of pasta water, then drain.
- Season the shrimp with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook the shrimp for 1–2 minutes per side until pink. Remove them from the skillet and set aside.
- Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add the Parmesan cheese and stir until melted and smooth.
- Mix in the basil pesto until fully incorporated.
- Add the spinach, if using, and cook until just wilted.
- Return the shrimp and cooked tortellini to the skillet, gently tossing to coat everything in the sauce.
- Add a splash of reserved pasta water if the sauce needs thinning.
- Garnish with fresh basil and extra Parmesan before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat with a splash of milk or cream to loosen the sauce.
- Substitute chicken for shrimp if preferred.
- Sun-dried tomatoes or mushrooms make excellent additions.
- Fresh pesto provides the brightest flavor, but refrigerated store-bought pesto also works well.
Pro Tips
- Pat the shrimp dry before seasoning to help them sear instead of steam.
- Cook the shrimp just until pink to keep them tender.
- Salt the pasta water generously for better flavor.
- Reserve a little pasta water to thin the sauce if needed.
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
- Stir the pesto into the sauce over low heat to preserve its fresh flavor.
- Taste before adding extra salt since pesto and Parmesan are naturally salty.
- Garnish with fresh basil and extra Parmesan just before serving for the best presentation.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before cooking.
Can I make this recipe ahead of time?
It’s best served fresh, but leftovers reheat well within a couple of days.
Can I substitute another pasta?
Absolutely. Ravioli, penne, or fettuccine also work well.
How do I keep the cream sauce from becoming too thick?
Add a splash of reserved pasta water or a little chicken broth while stirring.
Can I make this without heavy cream?
Yes. Half-and-half works, though the sauce will be lighter and slightly less rich.
