Ya’ll. This is meal is so easy, colorful and delicious! It is big on flavor, quick to cook and I think will please both the adults and the kids in your house!
This 5 Ingredient Meal’s star ⭐️ingredient is Pesto! And I must urge you to buy the refrigerated pesto, not the kind in a jar on the Condiments aisle of the grocery. In the grocery store, Buitoni Pesto with Basil is my choice. It is usually found on the Egg/Cheese aisle, right beside Buitoni’s Tortellini selections, which makes it so easy to make this meal!
Note, their tortellini comes in 9 or 20 ounce packages, if your family loves tortellini like we do, you might want to go with the 20 ounce package.
However, I am also a Costco fan. And I must tell you their Kirkland Basil Pesto is amazing! It comes in a large 22 ounce jar and lasts forever in the fridge!
Shrimp Pesto Tortellini
Ingredients
- 1 package (9 oz.) spinach & cheese tortellini ( such as Buitoni)
- 1 pint cherry tomatoes
- 1 lb. jumbo shrimp, tails removed
- 1/2 bunch asparagus
- 2 TBSP refrigerated Pesto ( Kirkland’s or Buitoni)
- Extra Virgin Olive Oil
- Parmesan for garnish ( optional)
Directions
- Step 1 Bring water to boil per tortellini package instructions
- Step 2 Meanwhile, prepare vegetables- cut 1/2 of tomatoes in 1/2 and chop trimmed asparagus into thirds
- Step 3 Add tortellini to water when boiling. Meanwhile, add 1 tbsp. Olive Oil to separate skillet (or wok) add vegetables when oil is shimmering- cook for 3 min. at medium-low heat, stirring occasionally
- Step 4 Meanwhile, mix 2 tbsp. pesto and 1 tbsp. Olive Oil in separate bowl
- Step 5 Move vegetables to sides of pan and add shrimp to center- sprinkle with 1/2 tsp. of crushed red pepper flakes (if desired)
- Step 6 Cook 3 minutes turning shrimp halfway thru
- Step 7 Drain tortellini and add to skillet mixture, remove from heat
- Step 8 Drizzle shrimp & vegetables with pesto sauce, toss until all is coated
- Step 9 Sprinkle with grated Parmesan ( if desired) and serve immediately
