Creamy, garlicky, and studded with juicy shrimp, this One Pot Shrimp and Creamy Garlic Tortellini is comfort food at its finest. Imagine pillowy cheese tortellini bathed in a velvety garlic-parmesan sauce with bright lemon and basil notes — all made in a single pot so cleanup is a breeze. Fun fact: combining pasta and seafood in one pan is a longtime weeknight favorite in coastal kitchens because it’s fast and feels fancy without the fuss. If you love simple, satisfying dinners, this is a must-try.
This recipe is special because it delivers big restaurant-style flavor with minimal effort. It comes together quickly, is family-friendly, and is especially great for busy weeknights or casual date nights. If you enjoy one-pot dinners, you might also like my One-Pot Honey Garlic Chicken and Noodles, which shares the same simple, no-fuss philosophy. Ready to make something delicious? You’ll be excited to get cooking.
What is One Pot Shrimp and Creamy Garlic Tortellini?
What’s in a name? One Pot Shrimp and Creamy Garlic Tortellini pretty much tells the story: shrimp, tortellini, creamy garlic sauce, and just one pot to rule them all. Who decided shrimp and tortellini should be paired? Maybe a very hungry chef with a love for shortcuts and great flavor. Could the saying “the way to a man’s heart is through his stomach.” have inspired it? Quite possibly — and it works on everyone, not just men. Try this dish and you’ll see why it’s an instant favorite. Go on, give it a whirl and fall in love with dinner again.
Why You’ll Love This
- Creamy comfort in minutes: The velvety sauce clings to every tortellini and coats the shrimp, creating a luscious mouthfeel that’s deeply satisfying.
- Wallet-friendly and efficient: Making this at home saves money compared to ordering out. One pot means fewer dishes and less time spent cleaning.
- Bold, balanced flavors: Garlic, lemon, sun-dried tomatoes, and fresh basil brighten the rich cream and Parmesan, while a touch of red pepper flakes adds warmth without overwhelming kids.
If you enjoyed the bold garlic flavors in my Air Fryer Garlic Butter Steak Bites and Potatoes, you’ll appreciate the same garlic-forward approach here, but in a comforting pasta form. Make it tonight and watch it disappear.
How to Make:
Quick Overview
This recipe is easy because ingredients are layered and cooked in a single pot: aromatics, vegetables, shrimp, broth, and tortellini, finished with cream and cheese. Expect creamy sauce, tender cheese-filled tortellini, and perfectly cooked shrimp. Standout elements include the rich garlic-parmesan sauce and the bright finish of lemon and basil. Prep time is about 10 minutes and cook time around 20–25 minutes for a total of roughly 30–35 minutes.
Ingredients
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chopped yellow onion (about 1 small onion), diced
- 1/2 red bell pepper, diced
- 1 (10-ounce) package of frozen spinach, thawed and squeezed dry
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 3 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream, room temperature
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh basil
- Juice of 1/2 lemon (about 1 tablespoon)
- Salt and black pepper to taste (for final adjustment)
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- Zest of 1/2 lemon
Directions
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 4 cloves minced garlic and 1/2 cup chopped yellow onion. Cook, stirring, until fragrant and softened, about 3 minutes.
- Add 1/2 red bell pepper (diced) and the thawed, squeezed-dry 10-ounce package of spinach. Cook for another 4–5 minutes, stirring occasionally, until the bell pepper softens slightly.
- Season the vegetables with 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Stir to combine.
- Add 1 pound large shrimp (peeled and deveined) to the pot. Cook for 3–4 minutes per side, until shrimp are pink and cooked through. Remove the shrimp from the pot and set aside.
- Pour in 3 cups chicken broth and bring to a simmer.
- Add 1 pound cheese tortellini to the simmering broth and cook according to package directions: typically 3–5 minutes for fresh tortellini or 7–9 minutes for frozen, until tender.
- Stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, juice of 1/2 lemon, 1/4 cup chopped sun-dried tomatoes, and zest of 1/2 lemon. Mix well until the cheese melts and the sauce becomes creamy.
- Return the cooked shrimp to the pot and stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve hot, garnished with extra Parmesan and a sprinkle of chopped basil.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or crusty baguette to mop up the creamy sauce.
- Roasted asparagus or sautéed green beans for extra greens.
- A chilled glass of Pinot Grigio or a light, citrusy white wine to complement the seafood.
- For a lighter pairing, try a simple cucumber and tomato salad.
Top Tips for Perfecting
- Shrimp timing: Don’t overcook the shrimp. They turn opaque and curl when done — about 3–4 minutes per side.
- Spinach: Thaw and squeeze excess water out of frozen spinach to avoid diluting the sauce.
- Tortellini choice: Fresh tortellini cooks much faster than frozen. Follow package times.
- Extra creaminess: For a richer sauce, add a splash more heavy cream or a tablespoon of cream cheese.
- Salt control: Because Parmesan and chicken broth add salt, taste before seasoning more.
- Make it spicy: Add an extra 1/4 teaspoon red pepper flakes for more heat.
- Sun-dried tomatoes: Use oil-packed for best flavor; drain and chop before adding.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen, but cream-based sauces can change texture. If freezing, slightly undercook the tortellini and omit the cream until reheating. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating on stove: Reheat gently over low heat with a splash of chicken broth or cream to loosen the sauce, stirring frequently to prevent sticking.
- Reheating in microwave: Reheat in 30-second intervals, stirring in between and adding a little liquid if the sauce has thickened.
- Best practice: For the freshest texture, consider storing shrimp separately from the pasta if you plan to freeze.
FAQs
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work fine. Thaw completely before cooking and pat dry to avoid extra water in the pot.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or whole milk, but the sauce will be less rich. To maintain creaminess, add a tablespoon of cornstarch dissolved in a little cold water if using milk.
Is there a dairy-free version of this recipe?
Try coconut cream or a dairy-free heavy cream alternative and nutritional yeast instead of Parmesan. Flavor will change, but it’s a workable swap.
Can I make this vegetarian?
Omit the shrimp and add extra mushrooms or chickpeas for protein. Use vegetable broth instead of chicken broth.
How can I make this for meal prep?
Cook tortellini slightly less than package time and store sauce/shrimp separately. Combine and reheat on the day you plan to eat it for best texture.
Conclusion
This One Pot Shrimp and Creamy Garlic Tortellini is proof that weeknight dinners can be fast, affordable, and truly delicious. With minimal hands-on time and just one pot to wash, it’s an effortless crowd-pleaser that’s creamy, bright, and packed with flavor. If you want another take on shrimp and tortellini with a slightly different garlic-forward profile, check out Shrimp Tortellini with Garlic Sauce – Yel’s Kitchen for extra inspiration: Shrimp Tortellini with Garlic Sauce – Yel’s Kitchen. Try this recipe tonight and share it with family or friends — you’ll be glad you did.
One Pot Shrimp and Creamy Garlic Tortellini
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 pound cheese tortellini fresh or frozen
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup yellow onion chopped (about 1 small onion)
- 1/2 each red bell pepper diced
- 1 package frozen spinach 10-ounce, thawed and squeezed dry
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 3 cups chicken broth low-sodium recommended
- 1 cup heavy cream room temperature
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1/4 cup fresh basil chopped
- 1/2 each lemon juice of (about 1 tablespoon)
- 1/4 cup sun-dried tomatoes oil-packed, drained and chopped
- 1/2 each lemon zest of
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 4 cloves minced garlic and 1/2 cup chopped yellow onion. Cook, stirring, until fragrant and softened, about 3 minutes.
- Add 1/2 red bell pepper (diced) and the thawed, squeezed-dry 10-ounce package of spinach. Cook for another 4–5 minutes, stirring occasionally, until the bell pepper softens slightly.
- Season the vegetables with 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Stir to combine.
- Add 1 pound large shrimp (peeled and deveined) to the pot. Cook for 3–4 minutes per side, until shrimp are pink and cooked through. Remove the shrimp from the pot and set aside.
- Pour in 3 cups chicken broth and bring to a simmer.
- Add 1 pound cheese tortellini to the simmering broth and cook according to package directions: typically 3–5 minutes for fresh tortellini or 7–9 minutes for frozen, until tender.
- Stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, juice of 1/2 lemon, 1/4 cup chopped sun-dried tomatoes, and zest of 1/2 lemon. Mix well until the cheese melts and the sauce becomes creamy.
- Return the cooked shrimp to the pot and stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve hot, garnished with extra Parmesan and a sprinkle of chopped basil.