Tortellini with Creamy Pesto Shrimp

So now that I’ve made my homemade pesto, I have to use it!  It’s a hard life 😉

This meal is one of those “throw it together with whatever ingredients you have on hand” type of things.  And it came out so good, it’s now near the top of the list for favorites!  You could probably easily substitute cooked chicken for the shrimp, or leave out the protein altogether.  The hubby and I stuffed ourselves silly, we were miserably full afterwards!  It comes together really quickly, perfect if you want to get supper on the stove right when you get home in the evening!  We liked it so much, we’ll be having it again VERY soon.

Tortellini with Creamy Pesto Shrimp
A Christen original

1 pkg frozen cheese tortellini
1 lb shrimp (16-20 count), peeled and deveined
4 slices cooked bacon (used that pre-cooked Hormel brand), chopped
1/4 cup goat cheese crumbles (more if preferred, I don’t judge you!)
2-3 tbsp pesto
1-2 tbsp butter
Seasonings of choice (I just used Tony’s on the shrimp)


Melt butter in a small saucepan.  Add shrimp and sprinkle seasoning.  Toss to coat and cook until pink.  Set aside.

Cook tortellini according to package directions, drain well and return to pot.  Add the rest of the ingredients and mix well.  This is where you have to judge for yourself if it’s too dry, just add more pesto.  Serve immediately with garlic bread. 

Tortellini with Creamy Pesto Shrimp


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