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Prepared Garlic Shrimp Tortellini in a skillet
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5 from 7 votes

Garlic Shrimp Tortellini Toss

Light garlic sauce tossed with cheese tortellini, peas and shrimp for an easy dinner ready in 20 minutes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 670kcal
Author: Julie Evink


  • 19 oz frozen cheese tortellini thawed
  • 1 1/2 c. peas
  • 2 Tbsp olive oil
  • 1 lb uncooked medium shrimp peeled and deveined
  • 3 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper


  • Prepare tortellini according to package directions. During the last 5 minutes of cooking add peas. Drain.
  • While Tortellini is cooking heat olive oil over medium-high heat in a large skillet. Add shrimp to skillet and cook for 2 minutes. Add garlic to mixture and cook another 2 minutes or until shrimp turn pink.
  • Add tortellini mixture to skillet and stir in seasonings. Toss to coat.



If you use frozen shrimp be sure to thaw them. You can do this overnight in the fridge, or submerge them in a bowl of ice water for about 30 minutes before cooking them. It’s also a good idea to pat them dry before cooking.
Don’t like tortellini? You can swap it for a short pasta like penne, orecchiette, or cavatappi. Or, try spaghetti or linguini.
Add a garnish! If you have fresh herbs on hand like parsley or basil, chop it up and sprinkle it over the top before serving. You can also squeeze some fresh lemon juice over the top, too.
I think this garlic shrimp pasta tastes best when it’s made. It will keep in the fridge, but it can dry out since the tortellini will absorb the sauce. To revive it, just add a little olive oil or lemon juice (or a little of both) when you reheat it.


Calories: 670kcal | Carbohydrates: 72g | Protein: 48g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 337mg | Sodium: 1761mg | Potassium: 316mg | Fiber: 10g | Sugar: 9g | Vitamin A: 679IU | Vitamin C: 41mg | Calcium: 381mg | Iron: 7mg