Description
A quick pasta dish featuring shrimp, cheese tortellini, and a creamy pesto sauce.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Season shrimp with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet.
- Reduce heat to low. Pour heavy cream into the skillet and bring to a gentle simmer.
- Stir in pesto and Parmesan cheese until the sauce is smooth.
- Return the cooked tortellini and shrimp to the skillet. Toss gently to coat everything in the sauce.
- Serve immediately.
Notes
- You can use frozen tortellini; thaw them slightly before cooking.
- Adjust the amount of pesto based on your preference for flavor intensity.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 750
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 180
Keywords: shrimp, pesto, tortellini, pasta, creamy, quick dinner