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Amazing recipe for creamy Shrimp & Sun-Dried Tomato Tortellini.
Budget-friendly and tastes better than any Italian restaurant's!
I have fallen in love with tortellini in the past few months; in fact, my entire family has fallen in love with it including my 4-year old.
It’s become a weekly or bi-weekly ritual for us to have some tortellini for dinner, and the leftover makes a perfect school lunch box for my son.
Previously, I had shared my Creamy Mushroom Tortellini recipe and Garlic Shrimp recipe with you.
They are both excellent recipes but sometimes, I crave for a creamy and rich tortellini and that’s when I make this amazing and absolutely delightful Shrimp & Sun-Dried Tomato Tortellini in a cream sauce.
The cream sauce coats every tortellini with a rich taste, and the cheese in the tortellini makes the cream sauce even better!
I also love it that this Shrimp & Sun-Dried Tomato Tortellini recipe takes about 20 minutes, including the time to boil the tortellini.
It’s so easy, delicious, and once you master this recipe, your tummy will be very happy!
Frequently Asked Questions
This recipe is only 421 calories per serving.
What To Serve With Shrimp And Sun Dried Tomato Tortellini
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp & Sun-Dried Tomato Tortellini
Ingredients
- 10 oz (280g) tortellini
- 1 tablespoon olive oil
- 2 tablespoons sun-dried tomatoes oil
- 4 oz (125g) shrimp, shelled but tail-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
- chopped parsley leaves
Instructions
- Boil the tortellini according to the package instructions. Drain and set aside.
- Heat a skillet over medium heat with the olive oil and sun-dried tomato oil. Add the garlic and sauté for a minute before adding the shrimp. Sauté the shrimp until they are almost cooked, then add the whipping cream, chicken broth, paprika, salt, sugar, and black pepper.
- Bring the sauce to a simmer before adding the tortellini. Stir to combine well, then add the parsley. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the substitute for whipping cream?
Full milk.
Yummy…tried many time and my kids loved it! Not forgetting us parents too
Thanks for sharing such a delicious recipe
Thanks for trying my recipe!
I’m not sure if im not looking well enough but I really would like the nutritional facts on this.
Sorry but I don’t have it.
I just made your recipe this evening for my husband and I. I am so happy that I came across it earlier. We both loved this dish, and it looked just like your photos! Thanks for your help and food inspiration!
Hi Stephanie, thanks for trying my recipe. I am so glad that you enjoyed it.
Sorry I can’t seem to see where I should add the sun dried tomatoes. Is it at the start with the garlic or at the end? Thanks ahead for the clarification !
I added the sun dried tomatoes in at the cream and stock stage when I realized it wasn’t listed. I had to thicken with corn starch as it was quite soupy. It turned out great.
Melissa thanks for trying my recipe. I am glad it worked out for you. :)
I have 3 questions to ask since I have never had tortellini before:
1. From the picture, it looks like besides sun-dried tomatoes, you also use fresh cherry tomatoes. If so, what is the quantity?
2. What is the quantity to buy for sun-dried tomatoes?
3. As a main course, how many people it can serve?
tks a million
1) Yes you can use the cherry tomatoes, mostly I used it to make the dish prettier for photos.
2) I bought a bottle of sun-dried tomatoes. They are in a glass bottle.
3) 2 people.