Shrimp with Pesto and Tortellini

Shrimp Pesto Tortellini – We’re going to cheat a little bit and use store bought Pesto and Tortellini (I recommend Buitoni for both) and frozen shrimp that had already been peeled and deveined. If you want to get a little fussy and invest a little more time you can make your own pesto and use fresh shrimp that has to be peeled and deveined. But, tonight, let’s go with quick, easy and still delicious.

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients.

• One 9 oz. package Buitoni tortellini – pick the kind of filling that you want. 
• one 11 oz. package buitoni pesto
• 12 large shrimp -peeled and deveined
• grated parmesan cheese

How to make your Shrimp Pesto Tortellini

Get out a saucepan. Use one that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp and the tortellini in the saucepan and add enough water to cover it all by an inch or two. Put it on the stove with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. Garnish it with some freshly grated parmesan cheese. 

Now, was’t that easy? Enjoy!

Here are some more quick and easy shrimp recipes.

Shrimp Pesto Tortellini 4 ingredients 20 minutes

Course: Main Course, Shrimp Main Course

Cuisine: Italian, Mediterranean

Keyword: Italian, main course, Mediterranean Diet, One pot meal, quick and easy, shrimp

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Shrimp and tortellini done quick and easy.

Print Recipe

US Customary - Metric

Ingredients

• 9 oz. package buitoni tortellini refrigerated kind
• 11 oz. package buitoni pesto refrigerated kind
• 12 large shrimp peeled and deveined
• grated parmesan cheese

Instructions

• Get out a saucepan that is plenty big enough to handle the shrimp and the tortellini. Put the shrimp (no need to defrost) and the tortellini in the saucepan and add enough water to cover it all by an inch or two. On the stove it goes with the burner set at high. When it comes to a rolling boil let it go on for just a minute. It is ready. Strain it and put it all back in the saucepan. Add the Pesto and gently mix until everything is covered with the pesto. If you want to, garnish it with some freshly grated parmesan and/or some dried basil.