Shrimp and Tortellini

Quick, easy, and perfect for an afternoon on the back patio. The combination of grilled shrimp and pasta is an excellent summertime treat.


  • A dozen peeled and cleaned shrimp
  • Pear and Roma tomatoes
  • Box of tortellini (can be stuffed with anything you like – we enjoy the mushroom)
  • Garlic (chopped / minced)
  • Salt and Pepper
  • Butter and Olive Oil
  • Red Pepper Flakes

Mise and Cooking

  1. If using frozen shrimp, soak in water until thawed and remove carapace. Buying a bag of frozen cleaned shrimp is the way to go – so that you always have some in the freezer ready for a dish.
  2. Prepare the tortellini as described on the box or bag. Generally this will take about 10-11 minutes of cooking time.
  3. While the pasta is boiling, slice tomatoes and toss in salt, pepper, olive oil, and set aside.
  4. When pasta has about 4-5 minutes left, brown the garlic in butter in a frying pan.
  5. When garlic just starts to turn golden add red peppers flakes and shrimp and cook until done. It is OK if some of the garlic gets dark and crispy.
  6. Do not overcook the shimp – cook until the translucence goes away and the meat is beautifully pink. If necessary, add additional butter to the pan so that there is a small amount of golden liquid at the bottom.
  7. Add tomatoes to frying pan and quickly toss (do not cook the tomatoes).
  8. Drain and add pasta to frying pan and quickly toss.
  9. Serve and enjoy.

This dish does not require any additional sauce beyond the butter and olive oil used in cooking. If you want a richer flavour, sprinkle with parmesan before serving.

Grilled Shimp and Tortellini