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Homemade Shrimp & Sun-Dried Tomato Tortellini photo

Shrimp & Sun-Dried Tomato Tortellini

Creamy tortellini with shrimp and sun-dried tomatoes makes a quick, flavorful weeknight meal.
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
  • Spatula or tongs

Ingredients
  

  • 10 oz tortellini (280 g)
  • 1 tablespoon olive oil
  • 2 tablespoons sun-dried tomato oil
  • 4 oz shrimp (125 g), shelled with tails 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
  • parsley leaves chopped, for garnish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente; drain and set aside.
  • Heat a large skillet over medium heat and add the olive oil and sun-dried tomato oil.
  • Add the minced garlic and sauté about 1 minute until fragrant, taking care not to brown it.
  • Add the shrimp to the skillet and sauté until they are almost cooked through, about 2–3 minutes depending on size.
  • Stir in the whipping cream, chicken broth, paprika, salt, sugar, and black pepper; bring the sauce to a gentle simmer.
  • Add the sliced sun-dried tomatoes and cooked tortellini to the skillet; toss to combine and heat through for 1–2 minutes.
  • Stir in chopped parsley, taste and adjust seasoning if needed, then serve immediately.

Notes

  • Use store-bought sun-dried tomatoes packed in oil for best flavor.
  • Keep shrimp tails on for presentation, or remove if preferred.
  • Do not overcook the shrimp; they finish cooking in the sauce.