Creamy Garlic Shrimp Tortellini

Creamy garlic shrimp with mushrooms and asparagus, over a bed of fresh four cheese tortellini is a dish I made earlier last week ahead of the chaos from the storm. This is a great recipe to keep handy for a quick weeknight dinner. The fresh tortellini pasta I purchased at the store are so good you can easily serve them with a drizzle of olive oil and some fresh grated parmesan but using them as the base for these amazing shrimp I was making made all the sense in the world to me. When you try it, I think you’ll agree.

Pasta bowl with creamy garlic shrimp tortellini with mushroom and asparagus
Creamy garlic shrimp tortellini with mushroom and asparagus

A couple of other recipes you can find on Jenn’s Homemade later this week

To keep myself busy yet calm I just started cooking. Check back in as I’ll be sharing the recipes for the yummy dished I cooked. Lucky me, I still have a little left-over from the Bacalao a la Vizcaina (Spanish-style Cod fish stew). I’ve hidden it in a small container toward the back of the refrigerator 🙂 Those of you that are familiar with traditional seafood dishes from Spain, know this is like gold.

The idea behind this cooking marathon was to minimize food spoilage in case of a power outage by having it ready-made and only having to reheat. In order to use some of the fresh vegetables I had in the refrigerator, I made my version of Ratatouille. This is a traditional French dish made with vegetables like zucchini, eggplant, onions, tomatoes and peppers. This was an easy choice because it can be served hot, either as a side dish or over pasta. It’s even more delicious the next day and served cold on its own.

Using fresh vegetables

I love using fresh vegetables in my recipes whenever possible. That’s when they cook best, add the most flavor and texture to a dish. There are certain recipes like my Spinach and Artichoke Dip where I resort to the organic frozen packaged kind. In August and September some of my favorite fruits and veggies are in-season like avocados, summer squash, zucchini, pumpkin and tomatillos to name a few. I’ve used all of those this past week so stay tuned for those recipes. I’m pleased to say all the hard work preparing for a hurricane that luckily never touched land in my little corner of the world has paid off in the form of delicious meals I got to share with family and friends. Don’t forget to tag @Jennshomemade with your pictures when you create these dishes.

The organic asparagus I buy at Wholefoods stays fresh for just a few days in the refrigerator, so the first recipe I cooked up was this creamy garlic shrimp with asparagus and baby bella mushrooms.

Shrimp and how I cook them for best results?

Let me start by saying that I only order seafood at two restaurants I frequent. I am super picky about how seafood is handled, cooked and served. I definitely prefer my shrimp to be home-cooked. Shrimp are delicate and if they’re not fresh and cooked properly, they will be tough and chewy. Being that seafood in general is the priciest items on most restaurant menus, risking it not being cooked properly and even worse not being fresh is not a chance I like to take. That being said, following just a couple of key steps you’ll have perfectly cooked shrimp every time. Shrimp is so versatile because it goes well with a multitude of different flavors and spices. They can be steamed, sauteed, fried or even added to a stew.   

1 pound of extra large shrimp, peeled and de-veined
1 pound of extra large shrimp, peeled and de-veined

When I buy shrimp at the market, I look for extra large shrimp. This will give you a count of about 26-30 per pound. This will serve four people at 5-7 shrimp per person. Once I bring them home, even if I’m not cooking them right away, I always peel, de-vein and rinse the shrimp under cool running water. As a personal preference for this dish, I remove the tails as well. I will say though, leaving the tail on gives added flavor to any shrimp dish.

Shrimp only needs 2-3 minutes on each side on medium high heat. Unless I’m breading and frying the shrimp, I find that simply seasoning them with kosher salt and fresh cracked pepper is all they need. Then sautéing them over a little olive oil while preparing a sauce in a separate pan is how I get them to cook nice and tender every time.

Sauteed shrimp with mushroom and asparagus
Sauteed shrimp with mushroom and asparagus

How to make the creamy garlic sauce?

You can’t have creamy garlic shrimp without the creamy garlic sauce right?The richness of this sauce comes from using 1 cup of heavy whipping cream and butter added right at the end. We begin with sautéed onions though, cooked over medium high heat until the onions are translucent then lots of minced garlic is added and cooked for a couple minutes until fragrant. After seasoning this with salt and pepper, add the baby Bella mushrooms and saute them until they reduced in size and start to brown just a bit. Right at the last couple of minutes, add the asparagus so they stay tender crisp and do not get mushy. The final ingredients were the white wine to add a little acidity and brighten the flavors. Finally, the heavy cream and butter to finish off this deliciously rich sauce.

What to serve with the shrimp and sauce?

I happened to have a package of fresh, four cheese tortellini in the refrigerator so I used those. In a pot of boiling, salted water they cook for just 3 minutes. However, the sauce will combine well with spaghetti or penne pasta too. Since I used fresh tortellini and they are very delicate I did not stir them around in the sauce, instead I spooned them onto a pasta bowl, placed the shrimp over them and then poured the sauce to finish it off. Some shavings of fresh Parmesan cheese and chopped parsley make this dish look and taste so luxurious.

Ingredients

  • 1 lb. extra large shrimp (26-30 count), peeled and de-veined
  • 2 tsp. extra virgin olive oil
  • 1 1/2 tsp. Kosher salt, plus more for pasta water
  • Fresh cracked black pepper
  • 1 medium yellow onion, small diced
  • 3 large garlic cloves, minced
  • 1 1/2 cups asparagus, rough chop
  • 1 pint baby bella mushrooms, medium sliced
  • 2 (8 oz.) packages fresh tortellini (4 oz. per person)
  • 1/4 cup good quality dry white wine, preferably a Pinot Grigio
  • 1 cup heavy whipping cream
  • 2 tbsp. unsalted butter
  • Parmesan cheese, fresh grated (optional)

Instructions

  1. Peel and de-vein the shrimp. Rinse under cool water and place on a plate lined with paper towel. Pat them dry and season with salt and pepper.
  2. Set a large pot of water over high heat and bring to a boil. Salt the water to taste.
  3. Meanwhile, add olive oil to a large saute pan over medium-high heat. When shimmering, carefully arrange the shrimp in a single layer and cook for 3 minutes on each side. Remove from the pan with a slotted spoon and set aside.
  4. In the same pan, add the onions and cook for 8 minutes until translucent. Add the garlic and cook for 2 minutes. Add the mushrooms and stir. Cook until the mushrooms are reduced in size and starting to brown. Add the asparagus and stir to combine. Cook for two minutes.
  5. Lower the heat to medium and pour in the white wine and stir. Cook for 2 minutes until the wine is reduced by half. Stirring occasionally. This will cook out the alcohol and leave behind the bright flavor of the wine.
  6. Add the butter and pour in the heavy cream. Cook for 3 minutes stirring constantly. Add the shrimp to the cream mixture and cook for 2 more minutes. Remove from the heat.
  7. Add the pasta to the boiling water and cook according to package instructions or to desired tenderness. For fresh tortellini, will be about 3 minutes. Remove from the heat and drain all the water.
  8. Carefully remove the tortellini with a slotted spoon into a bowl and gently toss with a drizzle of olive oil.
  9. Serve portions of pasta onto individual plates. Top with shrimp and drizzle with the creamy garlic sauce. Sprinkle with Parmesan if desired. Serve immediately.
Extra large shrimp, mushroom and asparagus, sauteed tender crisp and tossed with a creamy garlic sauce over four cheese tortellini
Extra large shrimp, mushroom and asparagus, sauteed tender crisp and tossed with a creamy garlic sauce over four cheese tortellini
Print

Creamy Garlic Shrimp and Tortellini

Extra large shrimp, mushroom and asparagus sauteed until tender crisp and served over a bed of fresh pasta with a creamy-rich garlic sauce.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 servings 1x
  • Category: Seafood
  • Method: Easy
  • Cuisine: Italian
Scale

Ingredients

  • 1 lb. extra large shrimp (2630 count)
  • 2 tsp. extra virgin olive oil
  • 1 1/2 tsp. Kosher salt, plus more for pasta water
  • Fresh cracked black pepper
  • 1 medium yellow onion, small diced
  • 3 large garlic cloves, minced
  • 1 1/2 cups asparagus, rough chop
  • 1 pint baby bella mushrooms, medium sliced
  • 2 (8 oz.) packages fresh tortellini (4 oz. per person)
  • 1 cup heavy whipping cream
  • 2 tbsp. unsalted butter
  • Parmesan cheese, fresh grated (optional)

Instructions

  1. Peel and de-vein the shrimp. Rinse under cool water and place on a plate lined with paper towel. Pat them dry and season with salt and pepper.
  2. Set a large pot of water over high heat and bring to a boil. Salt the water to taste.
  3. Meanwhile, add olive oil to a large saute pan over medium-high heat. When shimmering, carefully arrange the shrimp in a single layer and cook for 3 minutes on each side. Remove from the pan with a slotted spoon and set aside.
  4. In the same pan, add the onions and cook for 8 minutes until translucent. Add the garlic and cook for 2 minutes. Add the mushrooms and stir. Cook until the mushrooms are reduced in size and starting to brown. Add the asparagus and stir to combine. Cook for two minutes.
  5. Lower the heat to medium and pour in the white wine and stir. Cook for 2 minutes until the wine is reduced by half. Stirring occasionally. This will cook out the alcohol and leave behind the bright flavor of the wine.
  6. Add the butter and pour in the heavy cream. Cook for 3 minutes stirring constantly. Add the shrimp to the cream mixture and cook for 2 more minutes. Remove from the heat.
  7. Add the pasta to the boiling water and cook according to package instructions or to desired tenderness. For fresh tortellini, will be about 3 minutes. Remove from the heat and drain all the water.
  8. Carefully remove the tortellini with a slotted spoon into a bowl and gently toss with a drizzle of olive oil.
  9. Serve portions of pasta onto individual plates. Top with shrimp and drizzle with the creamy garlic sauce. Sprinkle with Parmesan if desired. Serve immediately.

Keywords: Creamy garlic shrimp tortellini

Published by

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.