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Creamy Pesto Shrimp Tortellini with Parmesan

This Creamy Pesto Shrimp Tortellini combines tender shrimp, cheese-filled tortellini, fresh basil pesto, and a rich Parmesan cream sauce for an easy yet elegant dinner. It's a comforting meal that's perfect for weeknights while still impressive enough for guests.
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Ingredients Method Notes

Ingredients
  

  • 1 20-ounce package cheese tortellini
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ⅓ cup basil pesto
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1 cup baby spinach optional
  • Fresh basil for garnish
  • Extra grated Parmesan for serving

Method
 

  1. 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.
  2. Season the shrimp with salt, pepper, and Italian seasoning.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Cook the shrimp for 1–2 minutes per side until pink. Remove them from the skillet and set aside.
  5. Reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant.
  6. Pour in the chicken broth and heavy cream, stirring to combine.
  7. Add the Parmesan cheese and stir until melted and smooth.
  8. Mix in the basil pesto until fully incorporated.
  9. Add the spinach, if using, and cook until just wilted.
  10. Return the shrimp and cooked tortellini to the skillet, gently tossing to coat everything in the sauce.
  11. Add a splash of reserved pasta water if the sauce needs thinning.
  12. 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.