This is one of those recipes that was born out of a nearly empty fridge on a Wednesday night. I had a bag of frozen tortellini and some shrimp I needed to use up, and it turned into a staple in my rotation. It feels a lot more put-together than it actually is, which is exactly what I need when I’m tired but don’t want takeout.
The sauce is really just a quick pan reduction—butter, wine, and lemon juice. I used to be intimidated by making pan sauces, thinking they would break or separate, but the starch from the pasta actually helps bind it all together in the end. It’s tart, garlicky, and comes together in about the same time it takes to boil the water for the pasta.
Ingredients
- 18 oz cheese tortellini (refrigerated or frozen works fine)
- 2 tbsp extra-virgin olive oil
- 2 shallots, finely diced
- 1 tsp red pepper flakes (adjust down if you don’t like heat)
- 1 cup grape or cherry tomatoes, cut in half
- 2 tsp fresh minced garlic
- 1/4 cup white wine (dry, like Pinot Grigio)
- 4 tbsp salted butter
- 3 tbsp fresh lemon juice
- 1/2 tsp paprika
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh basil leaves, sliced
- Salt and black pepper to taste
- Optional: Shredded Parmesan cheese
Instructions
- Cook the Pasta: Boil the tortellini according to the package instructions. Since fresh tortellini cooks very fast (usually 2–3 minutes), I usually start the sauce first and drop the pasta only when the sauce is halfway done. Drain it and set it aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced shallots and red pepper flakes. Cook them for about 5 minutes until the shallots look golden.
- Blister Tomatoes: Turn the heat up to medium-high. Toss in the tomatoes, garlic, and a pinch of salt and pepper. Stir them around for about 3 minutes until the tomatoes soften and release some juice.
- Deglaze: Pour in the white wine. Let it bubble vigorously for a minute. This cooks off the sharp alcohol taste and picks up any browned bits from the bottom of the pan.
- Build the Sauce: Add the butter, lemon juice, and paprika. Stir it constantly as the butter melts; this helps emulsify the sauce so it becomes creamy rather than oily.
- Cook Shrimp: Turn the heat down to medium. Add the shrimp and the basil. Let them simmer in the liquid. Flip the shrimp after 1 minute. They cook very fast—usually 2 to 3 minutes total. As soon as they turn pink and opaque, kill the heat.
- Combine: Dump the cooked tortellini into the skillet. Toss everything gently so the sauce coats the pasta folds. Serve hot.
Why You’ll Love This Recipe
- Fast cleanup: Aside from the pot for boiling water, everything happens in one skillet.
- Texture balance: The soft cheese pasta contrasts nicely with the snap of the shrimp and the acidity of the tomatoes.
- Flexible protein: If you don’t have shrimp, this sauce works just as well with leftover rotisserie chicken or even white beans.
Chef’s Tips for Perfection
- Don’t overcook the shrimp: I often turn the heat off completely while the shrimp are still slightly translucent in the center. The residual heat from the heavy sauce and pasta will finish cooking them perfectly without making them rubbery.
- The Wine: Use a wine you actually like drinking. If you don’t consume alcohol, you can swap the white wine for chicken broth, though you will lose a bit of that crisp acidity.
- Pasta Water: Save a small mug of the starchy pasta water before draining the tortellini. If your sauce looks too thick or oily after adding the cheese, a splash of this water brings it back together.
Storage and Reheating
Seafood pasta is best eaten fresh. However, leftovers can be stored in an airtight container in the fridge for 2 days. To reheat, I recommend using a skillet on low heat with a splash of water or broth to loosen the sauce. Microwaving tends to make the shrimp tough and rubbery, so use 50% power if you must use the microwave.
Nutritional Notes
This dish is moderately rich due to the cheese-filled pasta and butter. A serving is approximately 580 calories. To lighten it up, you can use half the butter or swap the cheese tortellini for a plain pasta shape like penne or fusilli.
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