Creamy Cajun Shrimp Tortellini
Juicy Cajun-seasoned shrimp and tender cheese tortellini tossed in a creamy garlic Parmesan sauce with red bell peppers, onions, and a splash of lemon. An easy, comforting pasta dinner ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: CAJUN INSPIRED
Ingredients
Scale
For the Shrimp:
- 1½ pounds large raw shrimp, peeled and deveined, tails removed
- 2 teaspoons Cajun seasoning, preferably a low-sodium blend
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
For the Tortellini and Sauce:
- 20 ounces refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 1 small red bell pepper, finely diced
- ½ small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning, plus more to taste
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon black pepper
- Salt, as needed
- Up to 1 cup reserved tortellini cooking water, as needed
- 1–2 teaspoons fresh lemon juice, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a gentle boil. Cook the tortellini according to package directions until just tender. Reserve 1 cup of cooking water before draining. Start cooking the shrimp while the water heats.
- Pat the shrimp thoroughly dry. Toss with 2 teaspoons Cajun seasoning and the smoked paprika.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer, working in batches if needed. Cook for about 1–2 minutes per side, depending on size, until opaque throughout and just cooked through. Transfer to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the diced bell pepper and onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic, tomato paste, and remaining 1 teaspoon Cajun seasoning. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream and black pepper. Bring to a gentle simmer, reduce the heat to medium-low, and cook for 3–4 minutes until slightly thickened.
- Turn the heat to low. Gradually stir in the Parmesan until melted and smooth. Do not boil the sauce after adding the cheese.
- Gently fold in the cooked tortellini. Add reserved cooking water a few tablespoons at a time, as needed, until the sauce evenly coats the pasta.
- Return the shrimp and any accumulated juices to the skillet. Toss gently and warm briefly until everything is hot.
- Remove from the heat. Stir in 1 teaspoon lemon juice, then taste and adjust with additional lemon juice, Cajun seasoning, or salt as needed. Sprinkle with parsley and serve immediately with extra Parmesan.
Notes
- Cajun seasoning varies in salt and heat. Taste the finished sauce before adding extra seasoning or salt.
- For a milder version, use a mild Cajun blend and reduce the seasoning to 2 teaspoons total, divided between the shrimp and sauce.
- Frozen raw shrimp work well. Thaw completely and pat dry before seasoning.
- Frozen cheese tortellini can replace refrigerated tortellini. Follow the package cooking directions.
- Finely grate Parmesan from a wedge for the smoothest sauce.
- The sauce thickens as it stands. Loosen with a little reserved cooking water before serving if needed.
- Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently with a splash of milk, cream, or broth until heated through.