HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Rosé Shrimp Tortellini
Creamy Rosé Shrimp Tortellini

Creamy Rosé Shrimp Tortellini

with roasted red peppers

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This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pasta, while shrimp and gooey mozzarella cheese make for an unforgettable takeout fake-out.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

200 mL

Crushed Tomatoes

113 mL



170 mL

Roasted Red Peppers

2 unit

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded


1 tbsp

Cream Sauce Spice Blend


7 g


285 g



Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1124 kcal
Fat52 g
Saturated Fat30 g
Carbohydrate105 g
Sugar11 g
Dietary Fiber6 g
Protein51 g
Cholesterol374 mg
Sodium2442 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450 F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Thinly slice chives.


Rinse, drain, then pat the shrimp dry with paper towels. Heat a large oven-proof pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the shrimp, garlic and peppers. Cook, stirring occasionally until shrimp are cooled through, 3-4 min. Season with salt and pepper.


Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.


Sprinkle Cream Sauce Blend over peppers and shrimp. Cook, stirring constantly, until peppers are coated, 30 sec. Add crushed tomatoes, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper.


Add tortellini and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch baking dish for 2 ppl or 9x13-inch dish for 4 ppl.) Sprinkle cheese over tortellini. Bake in the middle of the oven until cheese is golden-brown and bubbly, 5-6 min.


Allow tortellini to cool for 2-3 min before serving. Divide shrimp tortellini between plates. Sprinkle remaining chives over top.