Creamy Cajun Shrimp Tortellini
This Creamy Cajun Shrimp Tortellini is SO EASY! Tender shrimp and pillowy tortellini bathed in a spicy, luscious cream sauce—perfect for a quick, flavorful dinner.
Equipment
- Large Skillet or Sauté Pan
- Medium Pot
- Wooden spoon or silicone spatula
- Chef’s Knife and Cutting Board
- Measuring spoons and cups
- Colander
Ingredients
- 8 oz cheese tortellini fresh or frozen
- 1 lb shrimp peeled and deveined, medium to large size
- 1 tbsp olive oil for sautéing
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper chopped, any color
- 1 cup heavy cream creates the rich, creamy sauce
- 1 cup chicken broth adds moisture and flavor to the sauce
- 2 tsp Cajun seasoning divided, for heat and smokiness
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Prepare the Tortellini
- Fill a medium pot with water and bring it to a boil. Add a pinch of salt and the 8 oz of cheese tortellini. Cook according to package instructions until al dente, typically 3-5 minutes for fresh tortellini. Once cooked, drain and set aside.
Sauté the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp to the pan, sprinkle with 1 teaspoon of the Cajun seasoning, salt, and pepper. Cook for 2-3 minutes on each side until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
Cook the Vegetables
- In the same skillet, add the diced onion and chopped bell pepper. Sauté for about 4-5 minutes until softened and onions become translucent. Add the minced garlic and cook for an additional 1 minute, releasing fragrant aromas.
Build the Creamy Sauce
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Add the remaining 1 teaspoon of Cajun seasoning, adjusting to your heat preference. Let the sauce thicken slightly, about 3-4 minutes, stirring occasionally.
Combine and Finish
- Return the cooked shrimp and drained tortellini to the skillet. Toss gently to coat evenly in the creamy Cajun sauce. Taste and adjust seasoning with salt and black pepper if needed. Sprinkle 2 tablespoons of fresh chopped parsley on top.
Serve and Enjoy
- Dish out generous servings into bowls or plates. Pair with a simple side salad or garlic bread for a complete meal.
Notes
- Remove shrimp from heat as soon as they turn pink to avoid rubbery texture.
- If the sauce is too thin, simmer longer to reduce and thicken before combining with pasta.
- Toss tortellini immediately with sauce to prevent it from sticking.
- Store leftovers in an airtight container for up to 3 days; reheat gently adding broth or cream if needed.
- For a vegetarian version, omit shrimp and use vegetable broth with extra vegetables or tofu.