Romano Shrimp Tortellini Recipe
Make Romano Shrimp Tortellini Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Shrimp
Sauce
Method
Preparing the Pasta and Shrimp
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes for fresh and 7-10 minutes for frozen tortellini, until they float to the top. Drain and set aside.
- 2
Sauté the Shrimp
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet, cooking for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet used for the shrimp, add the heavy cream, sun-dried tomatoes, salt, and black pepper. Bring the mixture to a gentle simmer, stirring frequently.
- 4
Add Cheese and Basil
Once the sauce is simmering, stir in the grated Parmesan cheese until melted and combined. Add the chopped basil and mix well.
Combining Everything
- 5
Combine Tortellini and Shrimp with Sauce
Return the cooked tortellini and sautéed shrimp to the skillet, tossing gently to coat them with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- 6
Serve
Serve the Romano Shrimp Tortellini warm, garnished with additional Parmesan cheese and fresh basil if desired.