(7 votes, average: 3.86 out of 5)
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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!
Ingredients
Scale
- 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
Instructions
- Cook tortellini according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
- 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.
- Add remaining 1 tablespoon oil to pan. Add asparagus and sauté until fork tender, stirring occasionally, about 7-9 minutes.
- 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.
- Garnish with toppings as desired: grated parmesan cheese, black pepper, and/or red pepper flakes.
Notes
- Use store-bought pesto to help save on time!
- 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
