Quick Shrimp Tortellini with Pesto Sauce

Made with just 7 ingredients and ready in less than 30 minutes, this shrimp tortellini is the perfect weeknight meal when strapped for time. Made with juicy shrimp, cheese tortellini, sun dried tomatoes and fresh asparagus, it all comes together with a rich pesto sauce. Quick, easy and delicious!

Why I love this pasta dish

Vibrant and flavorful, this shrimp tortellini with pesto, asparagus, and sun-dried tomatoes promises satisfaction and comfort in every bite.

It features tender shrimp nestled among perfectly cooked tortellini, in a rich, basil pesto sauce. Paired with crisp asparagus and sweet umami sun-dried tomatoes, this dish delivers a delightful blend of freshness and savory goodness.

Pasta has unfortunately gotten a bad rep over the years. Blame it on the Atkins Diet of the 90’s or the Keto or Whole 30 diets of today or blame it on the recent obsession with demonizing gluten. Any way you shake it, people are afraid to eat pasta.

And I get it. It’s so easy to get carried away by sensationalized media headlines telling you that this one food is the reason behind your weight gain or your health woes. And it’s so easy to fall prey to the promises that diets like Whole 30 and Keto dangle before our eyes.

But the reality is, it’s most likely the restriction, deprivation, and emotional stress that comes along with dieting that’s making you gain weight, not the occasional bowl of fettuccine. And there’s nothing inherently “bad” or “wrong” about pasta.

It’s a carbohydrate, which gets broken down into glucose, which we know is our body and brain’s primary source of fuel. So I like to imagine that when we eat carbs, like pasta, our brain starts to do a little happy dance in celebration of the energy and fuel it’s receiving.

Plus, I think pasta is a perfect vehicle for creating variety and balance in your meal pattern. You start with a blank canvas and make it more satisfying and satiating by adding a variety of colors, textures, and nutrients.

And this shrimp tortellini in pesto sauce does just that. Give it a try, and allow your brain to do that little happy dance.

Ingredients to have on hand

Notes on Ingredients

tortellini: any store-bought tortellini will work in this recipe.

olive oil: used for sautéing the shrimp and veggies, and also acts as a flavor enhancer.

jumbo shrimp: fresh or frozen jumbo shrimp that are peeled and deveined will work in this recipe. If using frozen shrimp, make sure to defrost prior to cooking.

garlic: packs in the flavor.

salt and pepper: essential flavor enhancers.

asparagus: I like to use fresh asparagus in this recipe since it lends the best flavor, but you could also use frozen.

sun-dried tomatoes: add a sweet and tart umami flavor that adds to the taste of the sauce. 

pesto: I use store-bought basil pesto as a time saver but it would be extra delicious with homemade pesto too.

lemon zest: adds a bright, vibrant flavor to the dish.

Shrimp is a nutritious protein!

Shrimp is a nutrient-dense seafood option that offers a wide-range of health benefits.

Packed with high-quality protein, they support muscle growth and repair and are rich in key nutrients such as vitamin B12, which supports nerve function and red blood cell formation, and iodine, which is crucial for thyroid health.

Additionally, shrimp are high in selenium, an essential mineral that helps protect cells from damage and supports immune function.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Sauté pan

How to Make Shrimp Tortellini

1. Cook tortellini. Cook tortellini according to package instructions, reserving ¼ cup of pasta water. Drain pasta and set aside.
2. Sauté shrimp. Heat olive oil over medium heat in a large sauté pan, then add garlic and cook until fragrant, about 60 seconds. Add shrimp and cook until bright pink and opaque, about 2-3 minutes on each side. Set shrimp aside.
3. Sauté asparagus. Heat remaining tablespoon of olive oil in pan then add asparagus and sauté until tender.
4.  Add remaining ingredients. Add in sun dried tomatoes, tortellini, pesto, lemon zest, and toss until ingredients are combined. If pasta seems dry, add 3-4 tablespoons reserved pasta water and toss to combine until evenly coated.

Tips from the expert (that’s me!)

1. Use a store-bought pesto for added convenience and to save on time!
2. Reserve ¼ cup of pasta water before you strain the tortellini and add it back into the dish when you’re adding all of the ingredients together. This trick helps enhance the overall flavor and creates a silky, richer sauce.

Storage and Preparation

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave for 60-90 seconds or on the stovetop over medium heat, stirring occasionally until warmed through, about 3-5 minutes.

Recipes That Pair Well

6 Ingredient Corn and Tomato Salad

Air Fryer Garlic Bread

Beet Salad with Feta

Air Fryer Cauliflower

For more pasta inspiration, check out my other recipes below!

Blackened Salmon Pasta

Spring Vegetable Pasta

Caprese Pasta Salad with Pesto

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Quick Shrimp Tortellini with Pesto Sauce

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(5 votes, average: 4.00 out of 5)
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4 from 5 reviews

• Author: Kara Lydon, RD, LDN
• Total Time: 29 minutes
• Yield: 2–3 servings 1x

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Description

Made with just 7 ingredients and ready in less than 30 minutes, this shrimp tortellini is the perfect weeknight meal when strapped for time. Made with juicy shrimp, cheese tortellini, sun dried tomatoes and fresh asparagus, it all comes together with a rich pesto sauce. Quick, easy and delicious!

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Ingredients

Scale 1x2x3x

• 9-ounce package cheese tortellini
• 2 tablespoons olive oil, divided
• 8 ounces jumbo shrimp, peeled and deveined
• 1 clove garlic, minced
• Salt and pepper, to taste
• ½ lb. asparagus, tough ends removed, and cut into one-inch pieces
• ¼ cup sun dried tomatoes (about 6 pieces), sliced
• ¼ cup pesto
• 1 teaspoon lemon zest (from one lemon)
• Optional, for garnish: shredded parmesan cheese, freshly cracked black pepper, red pepper flakes

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Instructions

1. Cook tortellini according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add garlic and cook until fragrant, about 60 seconds. Add shrimp and cook until bright pink and opaque, about 2-3 minutes on each side. Set shrimp aside.
3. Add remaining 1 tablespoon oil to pan. Add asparagus and sauté until fork tender, stirring occasionally, about 7-9 minutes.
4.  Add in sun dried tomatoes, tortellini, pesto, lemon zest, and toss until ingredients are combined.
5. If pasta seems dry, add 3-4 tablespoons reserved pasta water and toss to combine until evenly coated.
6. Garnish with toppings as desired: grated parmesan cheese, black pepper, and/or red pepper flakes.

Notes

1. Use store-bought pesto to help save on time!
2. Make sure to remember to reserve pasta water before draining the tortellini! This will help create a richer sauce.

• Prep Time: 5 minutes
• Cook Time: 24 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian