Shrimp Tortellini in Lemon Garlic Cream Sauce is a deliciously rich and bright pasta dish that combines tender shrimp, cheesy tortellini, and a creamy sauce bursting with fresh lemon and garlic flavors. The creamy sauce coats each bite perfectly, while the hint of lemon adds a nice zing that keeps things lively and fresh.
I love making this dish when I want something that feels a little special but still comes together quickly. The garlic and lemon really brighten up the cream sauce for me, making it taste like a classic comfort food with a fresh twist. Plus, the shrimp cook so fast that dinner is on the table in no time, which is always a win in my book.
My favorite way to enjoy this meal is with a simple side salad or some crusty bread to soak up all that yummy sauce. It’s one of those recipes that everyone seems to love at the dinner table, and I always find myself craving leftovers the next day. If you’re looking for a fresh and comforting pasta dish, this one hits the spot every time.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp are best for texture, but frozen work well too—just thaw first. For a milder flavor, try scallops or cooked chicken as a swap.
Tortellini: Cheese-filled tortellini give this dish its cheesy bite. You can use store-bought fresh or frozen. If unavailable, ravioli or any filled pasta is a good alternative.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, but the sauce will be less creamy.
Lemon: Both zest and juice brighten the sauce. If you can’t find fresh lemons, bottled lemon juice works in a pinch, but reduce the amount to avoid bitterness.
Garlic: Fresh garlic adds the best flavor. Garlic powder can be a backup but always cook it gently to avoid burning, which makes it bitter.
Parmesan Cheese: Adds saltiness and depth. Try Pecorino Romano or Asiago if you want a different taste or don’t have Parmesan on hand.
How Can You Make Sure Shrimp Are Perfectly Cooked?
Shrimp cook quickly and can become rubbery if overdone, so timing is key. Here’s how I do it:
- Heat the pan well before adding shrimp so they sear nicely, locking in moisture.
- Cook shrimp 1-2 minutes per side until they turn pink and curl up. Avoid longer cooking.
- Remove shrimp from the pan promptly to stop cooking—carryover heat can finish them off.
- If your pan gets too hot and starts burning garlic, lower the heat to medium to keep flavors delicate.
- Using peeled and deveined shrimp saves time and ensures even cooking.
Equipment You’ll Need
- Large pot – for boiling the tortellini easily without crowding them.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce in one pan.
- Wooden spoon or silicone spatula – helps stir sauce and toss pasta gently without scratching your pan.
- Zester or fine grater – to get fresh lemon zest that brightens the sauce.
- Measuring cups and spoons – for accurate amounts of cream, broth, and seasonings.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or sautéed mushrooms to make it meatless but still rich.
- Add spinach or kale for a pop of green and extra nutrients without changing flavors much.
- Use sun-dried tomatoes for a sweet, tangy bite that pairs well with lemon and garlic.
- Stir in a pinch of red pepper flakes for some heat if you like a little spice.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- ¼ tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley or basil, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend 10 minutes boiling the tortellini and cooking the shrimp, then about 10-15 minutes preparing the creamy lemon garlic sauce and tossing everything together. It’s quick and perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook following the package instructions until tender but firm (al dente). Drain the tortellini and set aside.
2. Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 1-2 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set them aside.
3. Make the Lemon Garlic Cream Sauce:
Lower the heat to medium and add butter and minced garlic to the skillet. Sauté garlic gently for about 1 minute until fragrant but not browned. Pour in the chicken broth and stir, scraping the pan to loosen any tasty bits. Let it simmer for 2 minutes.
Next, stir in the heavy cream, lemon zest, and lemon juice. Let the sauce cook gently for 3-4 minutes to thicken slightly.
4. Finish the Sauce and Combine:
Add the grated Parmesan cheese to the sauce and stir until melted and smooth. Season with salt, freshly ground pepper, and red pepper flakes if you like a bit of heat. Return the cooked shrimp and tortellini to the skillet, gently tossing everything together to coat in the creamy sauce. Let it warm through for 1-2 minutes.
5. Serve and Garnish:
Remove from heat and sprinkle with chopped fresh parsley or basil. Add lemon slices on the side for a bright, fresh touch. Serve immediately and enjoy your creamy, garlicky, lemony shrimp tortellini!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry to avoid excess moisture in the pan.
Can I Substitute the Tortellini With Another Pasta?
Absolutely! Ravioli, tortelloni, or even regular pasta like penne or fettuccine work well. Just adjust cooking time according to the pasta you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Prepare This Dish Ahead of Time?
You can cook the tortellini and shrimp ahead and keep them separate in the fridge for up to 2 days. Reheat and toss with the freshly made cream sauce just before serving for the best flavor and texture.
