Shrimp Pesto Tortellini Skillet
Cheese tortellini and juicy shrimp tossed in bright basil pesto and finished with blistered tomatoes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (234 reviews)
INSPIRED BY
A love letter to summer basil and refrigerated tortellini, the two ingredients that save weeknight dinner more often than any of us admit.
Story
This is one of those dinners I make when the basil in the garden is threatening to bolt and I have exactly twenty five minutes before someone in this house melts down from hunger. The trick is treating the pesto like a finishing sauce, not a cooking sauce. You want to add it off the heat so the basil stays bright and green instead of going muddy. A splash of the starchy pasta water pulls it all together into something that looks and tastes far more composed than the effort it took. It has become a regular in our summer rotation for good reason.
By Casey
Ingredients
- 1 lb large shrimp, peeled and deveined
- 20 oz refrigerated cheese tortellini
- 1/2 cup basil pesto (store-bought or homemade)
- 1 pint cherry or grape tomatoes
- 3 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup pasta water, reserved
- 1/3 cup grated Parmesan
- Fresh basil leaves, torn, for finishing
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, about 3 to 4 minutes. Scoop out 1/2 cup pasta water, then drain the tortellini and set aside.
- Pat the shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium high. Add the shrimp in a single layer and cook 90 seconds per side until pink and just opaque. Transfer to a plate.
- Reduce heat to medium. Add the remaining tbsp of oil, the garlic, and red pepper flakes. Stir for 30 seconds until fragrant but not browned.
- Add the tomatoes. Cook, stirring occasionally, until they blister and release their juices, about 4 to 5 minutes. Press a few with a spoon to help the sauce along.
- Turn off the heat. Add the drained tortellini, pesto, and 1/4 cup of the reserved pasta water. Toss gently until the pesto coats everything. Add more pasta water a splash at a time if it looks tight.
- Return the shrimp to the skillet along with any juices from the plate. Toss once more. Top with Parmesan and torn basil, then serve straight from the pan.
Chef Tips
- Do not overcook the shrimp. As soon as they curl into a loose C and turn opaque, pull them from the pan.
- Store bought pesto is fine here, but taste it first. If it is very salty, cut back on added salt at the end.
- For a lighter finish, swap half the pesto for a squeeze of lemon juice and a drizzle of olive oil.
- Refrigerated tortellini works best. Frozen adds a few minutes and can dilute the sauce slightly.
Cook's Notes
- **Pesto quality:** A good jarred pesto makes a real difference here. Look for one where basil is the first ingredient and the color is deep green, not olive brown.
- **Shrimp size:** Large or extra large shrimp (21 to 25 count per pound) hold up best. Smaller shrimp overcook in seconds.
- **Make it heartier:** Add a handful of baby spinach when the tomatoes are almost done. It wilts right into the sauce.
- **Leftovers:** Reheat gently with a splash of water or broth. Pesto separates in the microwave; a stovetop reheat keeps the sauce silky.