Cheese Tortellini Skillet with Shrimp
A cozy one-pan meal featuring tender cheese tortellini and plump shrimp in a light garlic sauce, perfect for quick family dinners and special occasions.
Ingredients
Main Ingredients
- 12 oz cheese tortellini (fresh or frozen) Use fresh for a softer bite, or frozen for convenience.
- 1 lb shrimp (peeled and deveined) Opt for large, wild-caught shrimp for best flavor.
- 2 tbsp olive oil Used to sauté the shrimp and add gloss.
- 4 cloves garlic (minced) Fresh garlic adds aromatic depth.
- 1 cup cherry tomatoes (halved) Adds freshness and bursts of flavor.
- 1/2 cup vegetable or chicken broth Keeps the sauce light and flavorful.
- 1/4 cup heavy cream For creaminess, optional for a lighter version.
- 1/4 cup fresh basil (chopped) For herbal brightness.
- Salt and pepper to taste Essential for flavor enhancement.
Instructions
Cooking the Tortellini
- Boil a large pot of salted water and add the cheese tortellini, cooking according to package instructions until al dente, about 3-4 minutes for fresh and 7-10 minutes for frozen.
- Drain the tortellini and set aside.
Sautéing the Shrimp
- In a large skillet, heat olive oil over medium heat.
- Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque.
- Remove shrimp from the skillet and set aside.
Building Flavor
- In the same skillet, add more olive oil if needed and sauté the minced garlic for about 30 seconds until fragrant.
- Add the halved cherry tomatoes and cook for another 2-3 minutes until softened.
Creating the Sauce
- Pour in the broth and bring to a simmer. If using heavy cream, stir it in now.
- Let the mixture simmer for 5 minutes until the sauce slightly thickens.
Combining Ingredients
- Return the shrimp to the skillet and add the cooked tortellini.
- Toss gently to combine, allowing flavors to meld for about a minute.
Finishing Touches
- Remove from heat and stir in fresh basil.
- Serve warm and enjoy!
Notes
Consider using half-and-half instead of heavy cream for a lighter version. Add spinach or seasonal vegetables for freshness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze, thawing overnight before reheating.