Shrimp and Tortellini in Cajun Cream Sauce
Shrimp and tortellini and Cajun cream sauce. Keep a few key ingredients on hand and you can toss this dinner together in no time.
You can use frozen, refrigerated, or dried tortellini in this dish – just cook it two minutes shorter than package directions and let it finish cooking in the sauce.
Choose your weapon…um I mean your TORTELLINI!
I keep dried, cheese filled tortellini in my pantry so I can make this recipe or my chicken and broccoli tortellini recipe any time. Refrigerated tortellini has a shorter shelf life but is very tasty. Try a few brands to see which one your family likes.
What makes this Cajun?
While this isn’t a traditional Cajun dish, cayenne pepper and garlic are flavors reminiscent of Louisiana cooking. I love a little heat in a cream sauce so I add quite a bit of cayenne when I make this. It’s not “burn your mouth heat”, its more like “warm the back of your throat” heat.
- 1 bag fresh, frozen or dried cheese filled tortellini
- 1 tablespoon of canola or grapeseed oil
- 1-2 cloves of garlic
- one 14 ounce can of diced tomatoes
- 1-1/2 cups heavy cream
- 1-1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon Kosher salt
- ½ teaspoon paprika
- 1 or 2 teaspoons cayenne pepper depending on how hot you like it
- 6-8 ounces baby spinach leaves
- Cook the tortellini according to package directions however reduce the cooking time by 2 minutes
- Pour the oil into a separate skillet set over medium heat and saute the garlic for 30 seconds
- Pour in the tomatoes and cream and simmer for 10 minutes to let the sauce reduce and thicken
- Season the shrimp with salt, paprika and cayenne pepper
- stir the shrimp and drained tortellini into the sauce and simmer for 5 minutes
- Stir in the baby spinach and serve