Shrimp & Sun-Dried Tomato Tortellini

There’s something so comforting about a bowl of pasta that feels both cozy and a little bit special. This Shrimp & Sun-Dried Tomato Tortellini recipe hits that sweet spot — tender cheese-filled tortellini, juicy shrimp, and a silky sun-dried tomato cream sauce that comes together in under 30 minutes. It’s perfect for busy weeknights, casual dinner with friends, or when you want an easy dish with bright, satisfying flavors. I kept the technique simple and the steps approachable, so you can focus on flavor instead of fuss.

Why this recipe works

Three things make this recipe sing: texture, balance, and speed. The tortellini brings pillowy richness, shrimp adds a meaty bite without heaviness, and sun-dried tomatoes lend concentrated, tangy sweetness. A splash of cream and chicken broth builds a glossy sauce that clings to each tortellini, while garlic and paprika layer in warmth. It’s a short ingredient list with a big payoff.

Ingredients

• 10oz (280g) tortellini
• 1 tablespoon olive oil
• 2 tablespoons sun-dried tomatoes oil
• 4oz (125g) shrimp, shelled but tail-on
• 1/4 cup sun-dried tomatoes, sliced
• 2 cloves garlic, minced
• 1/2 cup whipping cream
• 1/2 cup chicken broth
• 1/4 teaspoon paprika
• 1 pinch salt
• 1 pinch sugar
• 3 dashes ground black pepper
• chopped parsley leaves

Notes on ingredients and swaps

Use good-quality refrigerated or dried tortellini — either cheese-filled or your preferred filling — and look for shrimp that are fresh or properly thawed. If you prefer a lighter sauce, you can reduce the cream by a couple tablespoons and make up the volume with extra chicken broth. The sun-dried tomatoes oil boosts flavor; reserve some of that oil from the jar and use it for frying to deepen the tomato flavor. Finish with fresh parsley for brightness.

Equipment

• Large pot for boiling pasta
• Large nonstick or stainless-steel skillet
• Slotted spoon or pasta scoop
• Wooden spoon or silicone spatula
• Measuring cups and spoons

Before you start

Bring a large pot of salted water to a boil for the tortellini. Prep the shrimp (if frozen, thaw under cold running water and pat dry), mince the garlic, slice the sun-dried tomatoes, and measure out the cream and broth. Having everything at the ready keeps the cooking process smooth since the sauce comes together quickly.

Step-by-step instructions

1. Cook the tortellini: Add the 10oz (280g) tortellini to the boiling salted water and cook according to the package directions until al dente. Reserve about 1/4 cup of the starchy pasta cooking water before draining. Drain the tortellini and set aside while you finish the sauce.
2. Heat the oils: Place a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons sun-dried tomatoes oil to the skillet, swirling to coat the pan. Warm the oils for about 30 seconds until fragrant. Using both oils gives the dish a deeper, tomato-forward flavor and helps create a silky sauce base.
3. Cook the shrimp: Add the 4oz (125g) shrimp, shelled but tail-on, to the skillet in a single layer. Cook for 1–2 minutes on the first side without moving them so they get a light sear. Flip the shrimp and cook for another 1–2 minutes until they turn pink and opaque and register firm to the touch. Transfer the cooked shrimp to a plate and set aside. Shrimp cook very quickly; avoid overcooking so they stay tender.
4. Sauté the sun-dried tomatoes and garlic: With the skillet still over medium heat, add the 1/4 cup sun-dried tomatoes, sliced, and the 2 cloves garlic, minced. Stir constantly for about 30–45 seconds, just until the garlic is fragrant and the sun-dried tomatoes warm through. This step releases the concentrated tomato flavor into the oils and prevents the garlic from burning.
5. Make the cream sauce: Pour in 1/2 cup whipping cream and 1/2 cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat. Add 1/4 teaspoon paprika, 1 pinch salt, 1 pinch sugar, and 3 dashes ground black pepper. Stir and let the sauce simmer for 2–3 minutes until slightly thickened and glossy. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta cooking water to loosen it.
6. Combine tortellini and shrimp with the sauce: Add the drained tortellini to the skillet and gently toss to coat. Return the cooked shrimp to the pan and fold everything together carefully so you don’t break the tortellini. Heat through for about 1 minute so the tortellini absorb some sauce and the shrimp warms back up.
7. Adjust seasoning and finish: Taste the dish and adjust seasoning if needed — a tiny extra pinch of salt or a dash more pepper can bring everything into balance. Remove the skillet from the heat and sprinkle chopped parsley leaves over the top to add freshness and color.
8. Serve: Transfer the Shrimp & Sun-Dried Tomato Tortellini to warmed bowls or plates. If you like, drizzle a little extra sun-dried tomato oil over the finished dish for shine and aroma. Serve immediately while warm.

Serving suggestions

This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut the creaminess, or roasted asparagus for a simple vegetable side. A warm baguette or garlic bread is also lovely for mopping up every last bit of sauce.

Make-ahead and storage

You can cook the tortellini and prepare the sauce separately up to one day in advance. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or reserved pasta water to loosen the sauce. Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Shrimp can become rubbery if reheated repeatedly, so reheat gently and briefly.

Tips for success

• Don’t overcook the shrimp — they only need a few minutes. Remove them from the pan as soon as they’re opaque and slightly firm.
• Reserve pasta cooking water; the starchy water is an easy way to adjust sauce consistency and help it cling to the pasta.
• Use the oil from the sun-dried tomato jar if available — it’s concentrated with tomato flavor and elevates the sauce.
• Gently fold the tortellini and shrimp into the sauce to avoid tearing the pasta pockets.

Flavor variations

If you want to customize the dish, try these small changes: add a handful of baby spinach to the skillet at step 5 and wilt it into the sauce for extra greens; stir in a generous squeeze of lemon juice at the end for brightness; or finish with a small handful of grated hard cheese if you’d like a savory finish. Each tweak keeps the core formula intact while giving a slightly different flavor profile.

Short checklist

• Boil tortellini until al dente and reserve 1/4 cup pasta water.
• Warm 1 tablespoon olive oil and 2 tablespoons sun-dried tomatoes oil.
• Sear 4oz (125g) shrimp until pink; set aside.
• Sauté 1/4 cup sliced sun-dried tomatoes and 2 cloves minced garlic.
• Add 1/2 cup whipping cream and 1/2 cup chicken broth; season with paprika, salt, sugar, and pepper.
• Toss in tortellini and shrimp; finish with chopped parsley.

Final thoughts

Shrimp & Sun-Dried Tomato Tortellini is one of those weeknight wonders that feels like a treat without demanding too much time or technique. The concentrated flavor of sun-dried tomatoes, the richness of the cream, and the quick-cooking shrimp make a balanced, satisfying meal that comes together fast. Keep pantry staples like tortellini and jarred sun-dried tomatoes on hand, and this dish is always an easy, impressive option.

Enjoy this comforting pasta tonight — it’s simple, flavorful, and reliably delicious.