Description
Creamy Shrimp Tortellini
Ingredients
16 oz cheese tortellini (fresh or refrigerated)
1 lb large shrimp (peeled and deveined)
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes (chopped)
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional, for heat)
Salt and black pepper (to taste)
Fresh parsley (chopped, for garnish)
Instructions
Cook the Tortellini:
Boil the tortellini in salted water according to package instructions. Drain and set aside.
Sauté the Shrimp:
Heat olive oil in a large skillet over medium heat. Add shrimp, season with paprika, salt, and pepper, and cook until pink and cooked through (about 2-3 minutes per side). Remove shrimp and set aside.
Prepare the Sauce:
In the same skillet, melt butter and add minced garlic. Sauté until fragrant (about 1 minute).
Pour in heavy cream and broth. Stir well and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and the sauce thickens slightly.
Add Flavor:
Stir in sun-dried tomatoes and red pepper flakes, if using. Season with additional salt and pepper to taste.
Combine Everything:
Toss the cooked tortellini into the creamy sauce, ensuring it’s well-coated.
Add the cooked shrimp back into the skillet and gently mix to combine.
Serve and Garnish:
Plate the creamy shrimp tortellini and garnish with fresh parsley. Serve warm and enjoy!
Tips for the Best Tortellini Dish
Substitute shrimp with scallops or chicken for variety.
Add fresh spinach or sautéed mushrooms for extra flavor and texture.
Use freshly grated Parmesan for the best taste and smoothness in the sauce.
This rich and flavorful dish is perfect for a weeknight dinner or special occasion!
Step-by-Step Guide
1. Prep First: Before heating any pans, ensure your shrimp are peeled, your garlic is minced, and your sun-dried tomatoes are chopped. This dish comes together quickly once you start cooking.
2. Cook Pasta Separately: Always cook the tortellini in a separate pot of well-salted boiling water. This prevents the starchy pasta water from making your creamy sauce too thick or gummy.
3. Cook Shrimp in Batches: Avoid overcrowding the skillet when cooking the shrimp. Cook in a single layer, possibly in two batches, to ensure they sear properly and don’t steam.
4. Build the Sauce: After removing the shrimp, use the same skillet to build your sauce. The fond (browned bits) left from the shrimp adds incredible depth of flavor to the cream base.
5. Combine Off Heat: Once the sauce is ready, turn the heat to low or off before adding the cooked tortellini and shrimp back in. This gentle toss just warms everything through without overcooking the shrimp or breaking the sauce.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a heartier meal, add a side of roasted asparagus or garlic bread to soak up every bit of the delicious sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.
How-to Summary
Boil and drain tortellini. Sear seasoned shrimp in a skillet and set aside. In the same pan, sauté garlic in butter, then simmer heavy cream and broth. Whisk in Parmesan until melted. Add sun-dried tomatoes and red pepper flakes. Off the heat, toss the sauce with the tortellini and shrimp. Garnish with fresh parsley and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp? Yes, fully thaw and pat them dry with paper towels before cooking to ensure a good sear and prevent the sauce from becoming watery.
Can I make this dish ahead of time? It’s best served fresh. The tortellini can absorb the sauce and become soft, and the shrimp may overcook when reheated. Prep ingredients in advance instead.
What can I use instead of heavy cream? For a lighter version, half-and-half can work, but the sauce will be thinner. A cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can help thicken it.
Is there a substitute for sun-dried tomatoes? Yes, you can use 1/4 cup of well-drained, chopped roasted red peppers for a similar sweet and tangy note.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a small splash of broth or cream to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook very fast. Remove them from the pan as soon as they turn pink and opaque to keep them tender.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce. Always grate your own.
- Boiling the Cream Sauce: After adding the cream, only bring it to a gentle simmer. A rolling boil can cause the sauce to separate or become greasy.
- Adding Cheese to High Heat: Add the Parmesan to the simmering sauce off the direct heat to ensure it melts evenly without clumping.
Conclusion
This Creamy Shrimp Tortellini is a restaurant-quality meal that is deceptively simple to make at home. By following the detailed steps and avoiding common pitfalls, you can create a consistently impressive dish. Its luxurious, creamy sauce, tender shrimp, and flavorful tortellini make it a versatile recipe perfect for both busy weeknights and entertaining guests. Don’t forget the final garnish of fresh parsley—it adds a necessary pop of color and freshness. Enjoy your culinary creation!