Fast throw-together weeknight meal that can be made ahead. Rich pesto coats doughy tortellini, sweet cherry tomatoes, and quick sauteed shrimp. Serve on top of greens for an extra veggie serving. Leftovers are great, too!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 565kcal
Author: Kacie Barnes, MCN, RDN, LD
Ingredients
20ozrefrigerated tortellini
1poundraw shrimpany size, deveined, tails off
1tbspolive oil
1packagecherry tomatoes
5ozpesto
1pinchsalt
1pinchoregano
1pinchsmoked paprika
1pinchgarlic powder
black pepperto taste
1/2containerbaby mixed greens
Instructions
First, boil large pot of water on the stove. When boiling, cook tortellini according to package directions.While water is boiling, remove tails from shrimp, pat dry, and sprinkle on salt, oregano, smoked paprika, garlic powder, and black pepper. You can eyeball amounts. This is just to give the shrimp a little flavor. You can't mess this up unless you dump a whole container on.Halve cherry tomatoes and put in a large bowl.While tortellini is cooking, heat 1 tbsp olive oil in a medium non-stick pan. Add shrimp and saute on each side for 1-3 minutes, depending on size of shrimp. It's done when it turns bright pink. Remove shrimp to cutting board and chop into bite-sized pieces. Add shrimp to the large bowl.Drain tortellini when done cooking, and add to the bowl with the shrimp and tomatoes. Add pesto and mix everything together. I only used about 3/4 of my 7 oz package of pesto. Taste, and add some salt + pepper if needed.Serve warm or refrigerate and eat later - either cold or warm. Serve on top of a bed of baby greens or spinach.
Notes
Nutrition info may vary based on your choice of pesto and tortellini. These nutrition facts were calculated using cheese tortellini and store bought pesto sauce.