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The base of this shrimp pesto pasta is frozen tortellini and premade pesto from Costco (our favorite). So why the recipe? What's the big deal? Well, not all tortellini is equal when it comes to taste and texture, and the same goes for pesto. Plus I'll walk you through leveling it up in under 5 minutes, making it something you would easily pay $20 for at a restaurant.
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🛒 Ingredients
- Frozen Tortellini
- Pesto
- Andouille Sausage
- Shrimp
- Parmesan Cheese - optional
- Fresh Basil - optional
- Kosher Salt
- Fresh Ground Pepper
The Tortellini
I have been through more store-bought tortellini than I'd like to admit. It started with trying to find the perfect one for tortellini soup, and after years of trying different ones, I'm convinced I've found the absolute best one out there.
Costco is one of my favorite places for lots of reasons. They're the only store I've found that sells Seviroli Five Cheese Tortellini. It comes frozen so the pasta is soft and tender, the filling is perfectly cheesy without being overpowering or fake tasting, and it cooks in minutes.
As a mom with small kids that get hungry at the drop of a hat, or for nights I'm just so tired I can't imagine cooking, this is my secret weapon.
The Pesto
This is a Costco 2 for 1 kinda recipe. When you are buying your tortellini, don't forget the pesto too. It's a huge jar, inexpensive as far as pesto goes, and so so so yummy. To compare, this 22oz jar is $12. An 8oz jar of Stonewall at Wegman's will cost you $8. You can't beat the price. Especially considering the flavor.
PS, by kids, call this "Green Sauce". So when they specifically request this for dinner, it's noodles with green sauce and I love it.
📖 Instructions
Let's get a medium-sized pot of water to a boil and while we are waiting let's start slicing the andouille sausage. We will also need to make sure our shrimp are peeled, deveined, and drying out on some paper towels.
In a large saute pan, add enough olive to cover the bottom of the pan. Then, add the andouille and cook until slightly crispy, on each side. Remove from the pan, and set to the side.
Up next, will need an extra drizzle of olive oil to coat the pan before we'll add our shrimp. Don't forget to season with kosher salt and fresh ground pepper!
They'll cook for about 2 minutes before we'll flip them and let them cook for about another 1 minute on the other side. Then add them to the same bowl as the andouille.
Once our water is boiling we will add the tortellini and cook for about 5 minutes until they float. Reserve some pasta water! When done, drain & move it to the pan your andouille and shrimp were in. Add the pesto and toss. Add some pasta water if needed/desired for a creamer sauce.
Add back in the shrimp and andouille, and finish with fresh parmesan and fresh basil.
👩🏼🍳 Chef Tips
#1 Always make sure your shrimp are deveined! It not only helps the shrimp cook more evenly but can also drastically improve the flavor depending on what the shrimp last ate 🤢 And while we're talking shrimp, it's worth knowing where good shrimp comes from.
#2 Mom Hack - I personally love shrimp and andouille. My son likes andouille, not shrimp. My daughter likes shrimp, not andouille. I leave the shrimp and andouille out of the dish until the very last minute so everyone can build their pasta bowl to their taste.
🎥 Video
👉🏼 Similar Ingredient Recipes
I am a big proponent of using similar ingredients across multiple recipes. If you end up with the giant bag of tortellini from Costco, I would highly recommend trying out our Italian Sausage and Tortellini soup recipe.
Need a way to use up some of that pesto? Our Pesto Salmon recipe is another family favorite!
📖 Recipe
Shrimp & Andouille Tortellini with Pesto
Equipment
- Pot for pasta
Ingredients
- 2 cups Tortellini - Frozen
- ¼ cup Pesto
- 8 oz Andouille Sausage - ½ pound
- 8 oz Shrimp - ½ pound
- 1 teaspoon Parmesan Cheese - optional
- Fresh Basil - optional
- Kosher Salt - to taste
- Fresh Ground Pepper - to taste
Instructions
- Bring a medium-sized pot of water to a boil. Once boiling we will add the tortellini and cook for about 5 minutes until they float. Reserve some pasta water!
- While we are waiting for the water, sliced the andouille sausage, and make sure your shrimp are peeled, deveined, and dried out on some paper towels.
- In a large sautee pan, add enough olive to cover the bottom of the pan.
- Add the andouille and cook until slightly crispy, then add the shrimp. Nestling them in between the andouille.
- Cook for 2 minutes and flip the shrimp and andouille. Cooking for about one more minute, or until shrimp is cooked all the way through, and then remove from the pan.
- Once the tortellini is done, drain & move it to the pan your andouille and shrimp were in. Add the pesto and toss. Add some pasta water if needed/desired for a creamer sauce.
- Add back in the shrimp and andouille, and finish with fresh parmesan and fresh basil.
- Enjoy!
Video
Notes
- Reserve pasta water. A splash loosens the pesto into a silky sauce that clings to everything.
- Dry the shrimp before searing, and don't overcrowd the pan.
- Don't overcook the shrimp: 2-3 minutes total, just until opaque. They go rubbery fast.
- Swap it up: Cheese tortellini or any stuffed pasta you love will work here.
- Storage: 2-3 days in the fridge. Add a little water or oil when reheating so the pesto doesn't dry out.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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