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Homemade Garlic Shrimp Tortellini photo

Garlic Shrimp Tortellini

A quick, flavorful weeknight pasta with garlic shrimp and peas tossed with cheese tortellini.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Measuring Spoons
  • Spatula or tongs

Ingredients
  

  • 19 oz frozen cheese tortellini thawed
  • 1 1/2 cup peas
  • 2 tbsp olive oil
  • 1 lb uncooked medium shrimp peeled and deveined
  • 3 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook the thawed tortellini according to package directions; add the peas during the last 5 minutes of cooking, then drain and set aside.
  • While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat.
  • Add the shrimp to the skillet and cook about 2 minutes without moving, then stir; add the minced garlic and continue cooking about 2 more minutes until the shrimp are pink and opaque.
  • Return the drained tortellini and peas to the skillet with the shrimp. Sprinkle in the salt, dried thyme, and black pepper, then toss everything to coat and heat through.
  • Adjust seasoning to taste and serve immediately.

Notes

  • If using frozen shrimp, thaw in the refrigerator overnight or in ice water for about 30 minutes.
  • Pat shrimp dry before cooking to ensure proper browning.
  • Swap tortellini for another short pasta like penne or orecchiette if desired.
  • Finish with chopped fresh parsley or basil if available.
  • Squeeze a little lemon juice over the finished dish for brightness.