Garlic Pesto Shrimp with Cheese Tortellini

Last Updated on April 15, 2022 by Karen

Sauteed garlic shrimp combined with cheese-filled tender tortellini and fresh, bright basil pesto make a delicious weeknight dinner.

Finally it’s here!  Well…Friday, yes, but I’m also talking about Daylight Savings Time this weekend!  We are losing an hour of sleep (I still think it’s so funny how some of us gain an hour of sleep when DST ends, while others gain an hour of work), but it’ll stay brighter in the evening, which I am particularly excited about.  I hate leaving work in the evening when it’s completely dark out — it feels like the day is gone in the blink of an eye.  Also, it doesn’t help with blogging either.  Sometimes I whip up a delicious dish for dinner only to realize that it’s already dark out, which means I can’t photograph (I find that photographing in natural daylight) and share it on the blog.

Anyhow, TGIF y’all!  Who’s down for a plate of pasta served with a glass or two of wine?

Succulent shrimp is cooked in garlic and olive oil and then tossed with bright basil pesto and tender cheese-filled tortellini.  This meal ranks up there as one of my favorite weeknight meals because you have the options of making everything from scratch, making some components from scratch, or using premade ingredients all the way.  How?

• I used premade, fresh three-cheese tortellini, but frozen ones would work also. If you have the time, this homemade mushroom tortellini sounds delicious.
• I used fresh shrimp that has already been peeled and deveined. If you’re using frozen shrimp, just let it thaw overnight in the fridge and pat dry with a paper towel before cooking.
• You can use homemade or storebought pesto. Usually I am all about making it myself, but fresh and fragrant basil is hard to find this time of the year.  We stock up on storebought basil pesto which is nice to have on hand for a quick and easy dinners.

To serve, I keep it simple with a side salad, steamed vegetables, or easy pull-apart garlic bread.  This is one of those dishes perfect for weeknight dinner, dinner date, or when you have people over for an impromptu get together.  Enjoy!

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Garlic Pesto Shrimp with Cheese Tortellini

Servings 4

Author Karen @ The Tasty Bite

Ingredients

• For basil pesto:
• 2 tbsps pine nuts toasted
• 2 cloves garlic peeled and smashed
• 2 cups fresh basil leaves stems removed
• ½ cup olive oil
• ¼ cup parmesan cheese grated
• Salt and pepper to taste
• For the pasta:
• 1 lb cheese tortellini
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 lb raw shrimp peeled and deveined
• ¾ cup homemade or storebought basil pesto

Instructions

• Combine pine nuts, garlic, basil, olive oil, and parmesan cheese in the bowl of a food processor or blender. Blend to a smooth paste and season with salt and pepper to taste.
• Cook tortellini according to package directions, reserving half cup of pasta water. Drain and set aside.
• Meanwhile, in a large skillet, heat olive oil over medium high heat and cook garlic until fragrant, about 30 seconds. Add the shrimp to the pan and cook until it is no longer pink, about 2 minutes per side. Stir in pesto sauce and toss with the cooked tortellini until the pasta is heated through. Add more pasta water if necessary to thin out the sauce.
• Serve hot with more Parmesan cheese, if desired.

Notes

Pesto can be made ahead one day before serving.

If you like this recipe, you’ll love these too:

• Spinach Artichoke Pasta with Creamy Garlic Alfredo Sauce (a meatless pasta dish)
• Pesto and Ricotta Eggs with Ham
• Pasta with Ramp Pesto, Peas, and Egg