Savor shrimp tortellini’s elegance with a melody of cheesy tortellini, blistered tomatoes, and savory shrimp. Perfect for gourmet dinners and special occasions.

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Close up side view of a large bowl filled to the brim with prepared shrimp tortellini, garnished with vibrant basil and shredded Parmesan cheese.

About Shrimp Tortellini

If you’re looking for an easy dinner that brings all the class and elegance of an Italian restaurant to the comfort of your own home, look no further than shrimp tortellini.

This perfect union of savory shrimp paired with delectable tortellini offers a symphony of flavors that captures the essence of gourmet dining. Whether it’s the zest of fresh lemon, the soft blistered tomatoes, or the kick of red pepper flakes, every ingredient contributes to this dish’s allure and will make you crave it more.

What’s in shrimp tortellini?

To make a skillet full of this delicious blend of shrimp, pasta, and tomatoes, you’ll need the following ingredients:

  • Tortellini – Half of the star of the show! Easy cheesy pasta that pairs well with the shrimp and the tomatoes.
  • Extra virgin olive oil, red pepper flakes, fresh minced garlic, salt, black pepper, paprika, and basil – Used for delicious flavor and assisting in cooking the other ingredients.
  • Shallots – For a slightly sweet onion flavor. If needed, this can be substituted for roughly 1/2 a cup of chopped sweet or yellow onion.
  • Cherry tomatoes – Small, round, and delicious, these tomatoes are blistered directly in the skillet, giving a deep and gourmet flavor to the dish.
  • White cooking wine, salted butter, lemon juice – Used to both deglaze the pan and to create the simple yet flavorful sauce.
  • Shrimp – The other star of the show! The shrimp is cooked to tender perfection right in the skillet, completing this one-pan meal.
  • Parmesan cheese – Totally optional, but makes for a delicious garnish when sprinkled on top of this finished seafood pasta.

What kind of shrimp should you use?

Opting for medium to large shrimp is ideal for this dish. Smaller shrimp can also be used, but be sure to keep an eye on them while they cook; they’ll be done faster than what is specified in the recipe.

Whether to choose farm-raised or wild-caught shrimp depends on personal preferences. However, wild-caught often offers a deeper flavor.

But no matter the size or type of the shrimp, ensure they are fresh, peeled, and deveined. If using frozen shrimp, thaw and rinse them first.

For precooked shrimp: Hold off on adding the shrimp until you add the cooked tortellini to the skillet, then heat both the shrimp and tortellini at the same time.

Top down view of a large bowl filled with shrimp tortellini.

What kind of tortellini should you use?

For best results, I recommend using some variation of cheese tortellini (cheese, spinach and cheese, three cheese, etc). Garlic tortellini, pesto or herb tortellini, or mushroom tortellini are also good options, but keep in mind you may want to adjust some of the listed herbs and seasonings so that the flavors don’t become overpowering. The only tortellini to avoid would be those with meat in them; that’s already being handled by the shrimp.

When deciding between fresh or frozen tortellini, I’d recommend opting for fresh– the type that’s sold in the chilled perishable section in your grocery store, typically near the cheeses. Frozen or shelf-stable tortellini (prepared per their package instructions) will also work, but fresh tends to provide better taste and texture.

Can you use a different type of tomato?

Absolutely! While the recipe blisters grape tomatoes in a skillet to achieve a gourmet taste and texture, cherry tomatoes are a direct substitute. If you prefer Roma tomatoes, they can be used, too; simply dice them adding to the skillet.

What white wine should you use?

If you’re a fan of white wine, there’s great news for you here: you can use any type of dry white wine you prefer. So if you have a favorite type or brand, it’ll be perfect for making this dish.

But as far as my personal recommendations, I’ve really enjoyed Kendall-Jackson Chardonnay Vintner’s Reserve White Wine or Meiomi Chardonnay White Wine. They’re great for serving and sipping with the prepared dish, too!

And if buying a whole bottle of wine seems a bit much for a single dish, you can also use white cooking wine that’s typically found with the oils and vinegar at your local grocery store.

Top down view of a bowl of shrimp tortellini, focusing on a spoon that has dug up a portion and lifted it up to the camera.

What else can you add?

If you’d like to jazz up this recipe to your own personal tastes, consider adding the following ingredients:

  • Leafy greens – You can add a cup or so of spinach or arugula at the same time you add the shrimp.
  • Small vegetables – Try out other small additions like corn or peas. They can be added at the same time as the shrimp.
  • More robust vegetables – Chopped bell peppers, asparagus, mushrooms, green beans, or artichoke hearts could also be tasty additions. Add these vegetables around the same time you add the shallots (and depending on the amount, consider adding another tablespoon or two of extra virgin olive oil to help them cook.)
  • Make it creamy – Swap out the white wine for an equal portion of half and half plus a 1/2 cup or so of shredded Parmesan cheese for a creamier sauce.

What to serve with this seafood pasta

With a dish like this that already has a solid helping of protein, grains, vegetables, and dairy, aim to keep the side dishes light, such as:

  • Bread – Whether it’s plain toasted bread, a bread baked with cheese, or even a simple sandwich, anything with bread is bound to be a good complement to Italian-inspired dishes like these. I personally like having a thick slice of cheesy garlic bread on the side.
  • Salad – Fresh, leafy salads with simple ingredients would be the best pick here. Avoid anything with tomatoes since they’re already present in the main dish.
  • Stick to drinks – When the main dish already has the primary food groups covered, you can use tasty drinks to add some depth instead – like serving up the rest of the white wine you have from cooking!

Can you make this in advance?

To ensure the best taste and preparation, I do not recommend making shrimp tortellini ahead of time. Plan on enjoying this dish on the same day that it’s prepared.

How long is it good for?

Once prepared and cooled, shrimp tortellini can be stored in a sealed container in the refrigerator for up to two to three days.

Close up top down view of shrimp tortellini, showing off the cooked shrimp, vibrant green basil, soft blistered cherry tomatoes, and garnished with shredded Parmesan cheese.

Can you freeze it?

Yes, you totally can!

Once prepared and cooled, you can store shrimp tortellini in a sealed container or freezer bag for up to three months.

How to reheat shrimp tortellini

Reheating this dish requires some care to ensure the pasta remains tender and the shrimp doesn’t become overcooked. To do this, follow these steps:

  • Stovetop method (recommended):
    • Warm a large skillet over low-medium heat. Add a splash of water to keep the pasta from sticking.
    • Transfer the shrimp tortellini to the heated skillet. Pasta can be either chilled or frozen. Gently stir to evenly distribute it across the surface of the pan.
    • As everything heats up, keep an eye on the shrimp. The goal is to get them warm (but not sizzling hot) so that the shrimp don’t cook further. This should take at least 5-10 minutes but may take longer depending on your heating surface or the amount of leftovers being warmed up.
    • Once the desired temperature has been reached, serve immediately.
  • Microwave method
    • On a microwave-safe dish or in a microwave-safe bowl, add the shrimp tortellini and a splash of water.
    • Cover the dish with a microwave-safe lid, paper towel, or paper plate, ensuring that there’s a loose corner to vent the steam.
    • Heat on medium power in one-minute intervals, checking and stirring the shrimp tortellini in between.
    • As everything heats up, keep an eye on the shrimp. The goal is to get them warm (but not sizzling hot) so that the shrimp don’t cook further.
    • Once your desired temperature has been reached, serve immediately.

Notes & tips for shrimp tortellini

Close up side view of a smaller bowl filled with shrimp tortellini, pictured with a fork dug into the back of the bowl.

More delicious seafood recipes

How to make shrimp tortellini

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Grab a trusty stockpot and cook the tortellini per the package instructions. Once done, give it a good drain and set it on the side.

Step 2 – In a large skillet, warm up the olive oil over medium heat. Toss in the shallots and a hint of red pepper flakes, then stir until they’re golden and caramelized.

Step 3 – Add in your tomatoes, garlic, salt, and pepper. Give them a good stir and let them cook for a few minutes.

Step 4 – Time to deglaze! Pour in the white wine, allowing it to simmer and reduce slightly. You’re just letting the alcohol cook off some, so about a minute should do.

Step 5 – Now, drop in the butter, splash in the lemon juice, and sprinkle the paprika. Stir it up until the butter’s all melted and mingling.

Step 6 – Dial back the heat to medium and add the shrimp and basil. Let everything simmer together. After about a minute, flip the shrimp.

Step 7 – Switch off the heat, but let the skillet stay on the burner, letting the shrimp continue to cook. When the shrimp have an opaque appearance and a slight curl, they’re ready.

Step 8 – Bring back your cooked tortellini and toss it into the skillet. Mix until they’re all cozy and warmed up with the sauce.

Step 9 – Divvy up the shrimp tortellini into individual bowls and garnish the top with shredded Parmesan cheese.

Step 10 – Serve and enjoy!

Recipe Details

Close up side view of a large bowl filled to the brim with prepared shrimp tortellini, garnished with vibrant basil and shredded Parmesan cheese.
5 from 1 vote

Shrimp Tortellini

15 minutes prep + 25 minutes cook
677 kcal
Yields: 4 servings
Savor shrimp tortellini's elegance with a melody of cheesy tortellini, blistered tomatoes, and savory shrimp. Perfect for gourmet dinners and special occasions.



  • In a large stockpot, cook tortellini per package instructions. Drain tortellini thoroughly and set aside.
    18 ounces tortellini
  • In a skillet over medium heat, warm olive oil. Add shallots and red pepper flakes and cook, stirring frequently, until caramelized, about 5 minutes.
    2 tablespoons extra virgin olive oil, 2 shallots, 1 teaspoon red pepper flakes
  • Increase heat to medium high and add tomatoes, garlic, salt, and pepper. Cook and stir for 3 minutes.
    1 cup grape tomatoes, 2 teaspoons fresh minced garlic, 1 pinch salt, 1 pinch black pepper
  • Deglaze pan by pouring in white wine. Allow alcohol to burn off, cooking for 1 minute.
    1/4 cup white wine
  • Add butter, lemon juice, and paprika, then stir until butter is melted, about 5 minutes.
    1/4 cup salted butter, 3 tablespoons lemon juice, 1/2 teaspoon paprika
  • Reduce heat to medium. Add shrimp and basil, then bring sauce to a simmer. Turn shrimp after 1 minute.
    1 pound large shrimp, 1 cup fresh sliced basil
  • Turn off heat but keep skillet on burner; shrimp will continue to cook. Allow sauce to rest for 1-3 minutes or until shrimp are done cooking. Shrimp are done once bodies are fully opaque and slightly curled.
  • Add tortellini to skillet and toss to coat and heat through.
  • Serve immediately with shredded Parmesan cheese as garnish (optional).
    shredded Parmesan cheese


Serving: 1serving | Calories: 677kcal | Carbohydrates: 62g | Protein: 36g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 1310mg | Potassium: 323mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1458IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 4mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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