Pasta/ Recipes/ Seafood

Mediterranean Shrimp Tortellini

Happy Friday!!

We finally got back yesterday afternoon after our three week Christmas/ New Years excursion and man oh man, am I ever beat. I’ve been doing load after load of laundry ever since I walked through the door yesterday. I’m really happy today is Friday and really excited to share this recipe today!

Guess what? I’m involved in a new project and that is developing a few recipes for Barefoot Wine! I already knew that I loved their Chardonnay {and you really can’t beat the price, either!!} so I was very excited to get cooking and come up with a few easy weeknight recipes featuring their wine. This was the first recipe I developed and Adam and I both just went crazy over it. It’s super easy to throw together and fancy enough for a dinner party! Plus, it involves a lot of wine. What could be better?

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s about it.

Name that movie!!!

In this dish, I chose the saute method with some garlic and shallot, and then made a slurpable white wine sauce using Barefoot Chardonnay, sundried tomatoes, olives and feta cheese.

I wanted to drink it through a straw. That’s how amazing this sauce was.

Just look at it. Ain’t she pretty? Now add some cheese tortellini in their and you’ve got yourself a MEAL.

Leftovers heated up fabulously the next day and it paired well with, you guessed it, more Chardonnay. I actually made this for a special date night meal right before we left for Christmas. I think y’all are going to love it.

Mediterranean Shrimp Tortellini

Print this Recipe!

Serves 4


1 lb raw shrimp, deveined with tails on or off

1 shallot, minced

2 cloves garlic, minced

1 tbsp olive oil

4 sundried tomatoes packed in oil, chopped

1/3 cup pitted kalamata olives, roughly chopped

10 oz package fresh cheese tortellini

1 cup Barefoot Chardonnay

ยผ cup heavy cream

ยฝ cup feta cheese, crumbled

salt and pepper to taste


Heat a large pan over medium heat. Add the olive oil then add the minced garlic and shallot. Saute briefly, until shallot is translucent and soft. Add the raw shrimp and continue sautรฉing for about three minutes, until cooked through. Transfer shrimp to a plate to keep warm.

Cook the tortellini according to package directions in boiling water then drain and set aside.

Add the sundried tomatoes and olives to the skillet. Saute for about two minutes. Now add the wine and bring to a simmer. Continue simmering for about 10 minutes. This is when you cook the alcohol out of the sauce so all youโ€™re left with is the delicious wine taste.

Slowly drizzle in the cream to the sauce and continue simmering for a few more minutes. Add the shrimp and tortellini to the pan. Season with a little salt and pepper to taste.

Toss the pasta with the feta cheese and serve immediately.


20 minutes

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  • Angela @ Eat Spin Run Repeat
    January 4, 2013 at 4:32 am

    Ooooh ooooh I know!! *Waves hand in the air** It’s Forrest Gump!!! ๐Ÿ™‚ Shrimp is indeed awesome. I’m glad you got back safely Jenna. I’m counting down the hours till the weekend too! Have a good one! ๐Ÿ™‚

  • Eat.Style.Play
    January 4, 2013 at 4:40 am

    First I wanted to say, when i came to write a comment, someone named Lauren’s Information and email where in here. I don’t know if you know that’s happening or it’s happening to others.

    But This look so freaking good, cream sauces for the win. Congrats on working on new recipes sounds so exciting!

    • Ali @ WHOLEistically Fit
      January 4, 2013 at 6:12 am

      That has also been happening for me lately when I’ve commented on this blog. Mine showed information for someone named Katie, including her email address.

      Anywho, this dish looks absolutely divine!! I will be making this soon, very soon. Congrats on the new gig! ๐Ÿ˜€

      • mt
        January 4, 2013 at 6:19 am

        Yes please fix this ASAP. I’d prefer if my email were not available to the world…

    • jenna
      January 4, 2013 at 7:15 am

      Looking into it right now! Sorry about all that!

  • Lauren
    January 4, 2013 at 4:55 am

    Glad you had such a wonderful holiday! And this recipe sounds like a perfect weeknight meal. That sauceโ€ฆ.that is the key! ๐Ÿ™‚

  • Michelle @ Eat Move Balance
    January 4, 2013 at 4:55 am

    Gotta love a Forest Gump reference! ๐Ÿ™‚

    I need to use kalamata olives more IN recipes. I will use them as a side dish on a cheese plate, but never think to add them into the meal. This looks outstanding–and I love shrimp.

  • Jenn
    January 4, 2013 at 5:03 am

    Oh my goodness! That looks amazing! Too bad my family wouldn’t eat the shrimp. So many of your recipes are fabulous, but I’m the only one who would eat it.
    Glad you had a nice, relaxing holiday and got some wedding plans done! Happy New Year!

    • Maggie
      January 4, 2013 at 8:07 am

      Use chicken breast and it will still be delicious. ๐Ÿ˜‰

      • Diana
        January 4, 2013 at 8:18 am

        Sorry this was my comment. I don’t understand why it said I’m “Maggie.”

        • jenna
          January 4, 2013 at 8:20 am

          I am currently working on that issue and hopefully it will be resolved soon — thank you for your patience! ๐Ÿ™‚

  • Molly @ RDexposed
    January 4, 2013 at 5:05 am

    I’m thinking my 2013 resolution needs to be to like mushrooms and olives so I can try so many more of your recipes.

  • Abby @ The Frosted Vegan
    January 4, 2013 at 5:28 am

    Ohh my, I still eat shrimp from time to time and this is perfect! Plus, it involves wine…win!

  • Angela @ Happy Fit Mama
    January 4, 2013 at 5:31 am

    This might be something I can get my hubs to eat. He’s not a fan of shrimp but paired with wine and tortellini – it might be a winner!

  • megan @ whatmegansmaking
    January 4, 2013 at 5:48 am

    ooh, it looks good! I just posted a tortellini recipe as well, but that sauce is calling to me, so I think I need to try yours ๐Ÿ™‚

  • Heather @ Heather's Dish
    January 4, 2013 at 5:58 am

    Love the Forest Gump reference ๐Ÿ˜‰

  • Sam @ Better With Sprinkles
    January 4, 2013 at 6:10 am

    This looks delicious…and makes me want to watch Forrest Gump. I haven’t seen that movie in years!

  • Kaitlin @4loveofcarrots
    January 4, 2013 at 6:12 am

    this sounds delicious! I am a huge fan of Barefoot sav. blanc! I am making your clams casino tonight from your book, which by the way I loved and feel very inspired from!

  • njmom
    January 4, 2013 at 6:15 am

    The recipe looks great. What could I substitute for the olives. Not a fan.

  • Jen
    January 4, 2013 at 6:32 am

    Chardonnay + shrimp = LOVE

    I will definitely be trying this recipe out!

    FYI, Barefoot’s Moscato Spumante (sparkling champagne) is my absolute favorite. It makes a mean sparkling pomegranate cocktail or champagne cupcake!

  • Erica {Coffee & Quinoa}
    January 4, 2013 at 6:43 am

    Yum! Cooking with wine is the best. Congrats on your new project!

  • nicole @ I ama Honey Bee
    January 4, 2013 at 6:45 am

    ooo I would dig right into this (minus hte olives (-:). I love sun dried tomatoes now more than ever so I would love this.

  • Amy
    January 4, 2013 at 7:07 am

    Yes, mine says Amy and I’m not an Amy!

  • joelle (on a pink typewriter)
    January 4, 2013 at 7:36 am

    This looks marvelous and I don’t even LIKE seafood haha. I sure do love Barefoot Wines, though.

  • Tami@nutmegnotebook
    January 4, 2013 at 7:42 am

    OMG this looks amazing! I do enjoy shrimp and never thought to serve it with tortellini. Brilliant idea. Congrat on your new venture – very exciting.

  • Becca
    January 4, 2013 at 7:50 am

    Forest Gump!! And this looks delicious!

  • Maggie
    January 4, 2013 at 8:03 am

    And I am not Maggie….

  • Diana
    January 4, 2013 at 8:15 am

    This looks so good. I’m not crazy about feta though, because its too salty. Is there a good brand of Feta cheese that is not so strong on the salty side, Jenna? Other option is, maybe I can rinse some of the brine off too.

  • allie@sweetpotatobites
    January 4, 2013 at 8:17 am

    Forrest Gump!

    I love all things Mediterranean so this is perfect. And wine sauce can’t be beat.

  • Kate @
    January 4, 2013 at 9:02 am

    Wow-This looks SO incredible! Thanks for sharing the recipe ๐Ÿ™‚

  • a farmer in the dell
    January 4, 2013 at 9:03 am

    The sauce sounds amazing! olives, sundried tomatoes, feta and wine! I’m going to be the most popular girl at my next book club! thanks for another easy and delicious recipe!

  • Alisha @ Alisha's Appetite
    January 4, 2013 at 9:38 am

    So simple, yet so elegant! I only wish that I could feel okay about buying shrimp here in Ohio. Looks delicious!

    • Jaime
      January 4, 2013 at 11:04 am

      Buy FROZEN!! ๐Ÿ™‚ Just make sure its NOT COOKED and has the SHELL ON, usually referred to as “EASY PEEL”. I live in San Diego (hello, could I be any closer to the ocean??) and I swear by this stuff! The shell keeps the shrimp from getting freezer burn and you can just take out however many shrimp you want, plop them in a bowl of cool water to thaw for about 10-15 minutes, remove the shell and you are good to go! I hardly ever buy fresh shrimp anymore.(too expensive and spoils too quickly) I always have a bag of the frozen kind on hand for super easy, quick weeknight meals. Love it! ๐Ÿ™‚

  • Kelli H (Made in Sonoma)
    January 4, 2013 at 10:03 am

    This is probably gross, but I have a 1991 Barefoot Chardonnay on my wine rack. I wonder if it’d still be any good. I should try it with this meal. haha

    Very cool you get to develop recipes for Barefoot!

  • Amanda @ Once Upon a Recipe
    January 4, 2013 at 10:39 am

    Love the simplicity of this dish, and it looks so flavorful!

  • Suzanne de Cornelia
    January 4, 2013 at 10:49 am

    How cool re Barefoot–I love their business model

  • Jaime
    January 4, 2013 at 10:56 am

    Sounds amazing except for the feta…not a fan. I wonder if I could sub some parm instead….cant wait to try it! ๐Ÿ™‚

  • Cassie | Bake Your Day
    January 4, 2013 at 11:10 am

    What a fun project…I love cooking with wine!

  • Averie @ Averie Cooks
    January 4, 2013 at 11:10 am

    1 cup of wine and cream – yes, this meal is off to a fabulous start ๐Ÿ™‚

  • jenna k
    January 4, 2013 at 11:23 am

    yum! definitely going to have to try this soon! i’m not a big wine drinker, but i really like barefoot wines.

  • Julia {The Roasted Root}
    January 4, 2013 at 12:13 pm

    I love seafood and looooooooooove cooking with wine! What a great partnership and delicious meal!!

  • Chelsey
    January 4, 2013 at 12:29 pm

    I can’t wait to make this when I’m not sick and can taste again. I think I will even try to convince the husband that tortellini’s are yummy.

  • deva by definition
    January 4, 2013 at 12:37 pm

    This sounds super delicious! I just discovered shrimp (was raised Jewish and converted recently to Christianity) and it’s quite versatile!

  • Ashley@cupcakesncrunches
    January 4, 2013 at 12:50 pm

    You had me at ‘barefoot wine.’ I’m adding this to next week’s menu!

    And I feel you on the laundry – I just got home from celebrating the holidays and I think I’ll be doing laundry for the first quarter of 2013.

  • Liz @ Tip Top Shape
    January 4, 2013 at 1:21 pm

    This looks so delicious!! Great recipe ๐Ÿ˜€

  • Jessica @
    January 4, 2013 at 2:34 pm

    YUM!!! Barefoot Wine is one of my absolute FAVORITES!!!! YUM! I need to make this now!

  • vanillasugarblog
    January 4, 2013 at 4:44 pm

    I agree, this is a fabulous recipe.
    Shrimp here on cape cod is at a nice price too.

  • Dana
    January 4, 2013 at 5:00 pm

    Yum!!!! Thanks for sharing!

  • Elizabeth Rosemond
    January 4, 2013 at 5:08 pm

    What if you don’t LOVE sun-dried tomatoes? Would there be a suitable substitute? If not, I plan on making the recipe as-is…can’t wait!

    • jenna
      January 4, 2013 at 6:33 pm

      Hmmm I would try the sundried tomatoes (maybe you will learn to love them!) or add a half cup of canned diced tomatoes instead ๐Ÿ™‚

  • Caroline L.
    January 4, 2013 at 7:33 pm

    LITERALLY drooling right now – could practically taste it even after seeing the first picture – I need this right now. Right now, right now!

  • Jessica
    January 4, 2013 at 11:21 pm

    Yum, Jenna! This looks fantastic for a weeknight dinner – some of my favorite things!

  • Emily @ Life on Food
    January 5, 2013 at 3:41 am

    Yep, this looks pretty darn good to me. Cannot wait to try it!

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  • Ali
    January 10, 2013 at 8:52 am

    My boyfriend made this for me this past weekend (after I sent it to him as a hint that I wanted it!) and it was delicious! Even the leftovers were great. Can’t wait to make it again.

  • Anita
    January 28, 2013 at 4:02 pm

    We made this tonite for supper, it was fantastic!!!!!! My daughter and her friend loved it, so did my husband and myself. We will be making this again. Thanks for your great blog.

  • Whitney
    March 14, 2013 at 9:36 am

    I made this for date night and it was good! It’s true that it makes for great leftovers too. Next time I’m going to add some red pepper flakes to give it a little more kick.

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  • Lindy Shelly
    December 2, 2017 at 4:33 am

    It seems to be very delicious. Very easily the best shrimp recipe I have found. SO DELICIOUS!!. I made this last night and my husband and my daughter loved it. Thanks, for sharing this.