If you love making easy griddle dinners, this Blackstone Red Pepper Shrimp Tortellini is a recipe worth adding to your regular meal rotation. It brings together tender cheese tortellini, juicy shrimp, spinach, onion, parmesan cheese, and a creamy roasted red pepper sauce made right in a blender. The result is a rich, flavorful pasta dinner that cooks quickly on a Blackstone griddle or any flat top grill.
This dish was inspired by a love of roasted red peppers and pasta. The sauce is simple, smooth, and full of flavor, but it still feels special enough for a weekend dinner. Since the tortellini is cooked directly on the griddle, the recipe comes together fast and does not require boiling a separate pot of pasta.
The homemade red pepper cream sauce is the star of this Blackstone tortellini recipe. Roasted red peppers, garlic, Italian seasoning, heavy cream, and a little heat from crushed red pepper flakes blend into a silky sauce that coats every bite of shrimp and pasta. It may look thin when first poured onto the griddle, but it thickens beautifully as it cooks.
How to make Blackstone Red Pepper Shrimp Tortellini
Start by preparing the roasted red pepper cream sauce. Add one 12 ounce jar of roasted red peppers to a food processor or blender, making sure to drain off the extra liquid first. Add 4 to 6 garlic cloves, 1 tablespoon of Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
Pour in 1 cup of heavy cream and blend until the mixture is smooth. In just a few seconds, you will have a creamy red pepper sauce that is ready for the griddle. Taste and adjust the seasoning if needed before setting it aside.
Next, prepare the remaining ingredients so everything is ready before you start cooking. You will need a 20 ounce bag of frozen cheese tortellini that has been thawed, one diced onion, 5 ounces of chopped spinach, 1 pound of peeled and deveined jumbo shrimp, and shredded parmesan cheese for serving.
Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes. Add a little cooking oil of your choice, then place the thawed tortellini on the griddle. Add a small amount of water and cover the tortellini with a melting dome or a 9×13 foil pan.
Let the tortellini steam and cook for 2 to 3 minutes total. Flip them halfway through, add a little more water, and cover again. Be careful when removing the foil pan or melting dome because it will be hot.
Once the tortellini has softened, drizzle on a little more cooking oil and add the diced onion. Cook the onion and tortellini together for 2 to 3 minutes, tossing and mixing with hibachi spatulas so the pasta gets lightly browned and the onion begins to soften.
Add the shrimp and chopped spinach to the griddle. Season with kosher salt, pepper, and crushed red pepper flakes. Add more cooking oil if the griddle looks dry. Continue cooking for another 2 to 3 minutes, mixing often, until the shrimp is cooked through and the spinach has wilted.
Finally, pour the roasted red pepper cream sauce over the shrimp, spinach, onion, and tortellini. Use the spatulas to gently fold everything together so the sauce coats the pasta evenly.
At first, the sauce may seem like a lot, but it will thicken after 1 to 2 minutes on the hot griddle. Keep mixing gently as it warms through and becomes creamy.
Top your Blackstone Red Pepper Shrimp Tortellini with parmesan cheese and serve
Sprinkle shredded parmesan cheese over the top before serving. This creamy shrimp tortellini makes a complete griddle dinner on its own, but it also pairs well with a simple Caesar salad.
The combination of cheese tortellini, shrimp, roasted red pepper cream sauce, spinach, and parmesan makes this meal rich, comforting, and full of flavor without being complicated.
If you like Blackstone Red Pepper Shrimp Tortellini, you might also like these recipes
Blackstone Griddle Tuscan Ravioli
Blackstone Teriyaki Shrimp and Veggies
This griddle shrimp recipe is loaded with flavor and makes a lighter dinner option.
Blackstone Bang Bang Seafood Pasta
Top 10 Most Popular Griddle Recipes
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Blackstone Red Pepper Shrimp Tortellini
Equipment
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Blackstone Griddle
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Flat Top Grill or Griddle
Ingredients
- 1 12 ounce jar roasted red peppers, drained
- 1 cup heavy cream
- 4 to 6 cloves garlic
- 1 tablespoon Italian seasoning
- Kosher salt, pepper, and crushed red pepper flakes
- Cooking oil of choice
- 1 20 ounce bag frozen cheese tortellini, thawed
- 1 onion, diced
- 5 ounces spinach, chopped
- 1 pound jumbo shrimp, peeled and deveined
- 1/2 cup shredded parmesan cheese
Instructions
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Add the roasted red peppers, heavy cream, garlic, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes to a food processor or blender. Blend until smooth.
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Prepare the remaining ingredients. Preheat the griddle to medium heat for a few minutes. Add cooking oil and the thawed tortellini. Cover with a melting dome or a 9×13 foil pan and add a little water under the dome.
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Cook for 2 to 3 minutes total, flipping halfway through. Add more water, cover again, then carefully remove the dome or pan.
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Add a little more cooking oil and the diced onion. Cook with the tortellini for 2 to 3 minutes, mixing with hibachi spatulas.
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Add the spinach and shrimp. Season with kosher salt, pepper, and crushed red pepper flakes. Add more oil if needed and cook for 2 to 3 minutes.
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Pour the red pepper cream sauce over the tortellini and shrimp. Mix everything together for 1 to 2 minutes, until the sauce thickens. Serve with parmesan cheese sprinkled over the top.
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