If you’re in the mood for a creamy, flavor-packed dinner that comes together quickly but feels totally gourmet, you’re absolutely going to love Shrimp Tortellini with Lemon Garlic Cream Sauce. This irresistible pasta dish brings together juicy shrimp, plump cheese tortellini, and a silky parmesan cream sauce brightened with fresh lemon and herbs. One of my favorite things about this recipe? It tastes like something you’d find at a fancy restaurant—yet it’s incredibly simple to make at home, even on a busy weeknight! My family is wild about this one and it always vanishes just as fast as my popular Creamy Tuscan Chicken Pasta recipe on the blog. Trust me: a big bowl of this shrimp tortellini will have everyone at the table asking for seconds. So grab your apron and let’s get cooking—deliciousness awaits!
What is Shrimp Tortellini with Lemon Garlic Cream Sauce?
Now, you might be wondering: how did this show-stopping recipe end up with such a long yet mouthwatering name? Well, why wouldn’t you want every delicious detail packed into the title? Shrimp, tortellini, lemon, garlic, and a cream sauce—each part sounds like a love letter to your taste buds! Let’s be honest, with a combination like this, the way to a man’s heart (or anyone’s heart, really!) is through their stomach, and this dish is proof. If you’re hunting for a meal that brings the wow factor without any fuss, put this creamy, dreamy pasta on your list. Go on, give it a try—your taste buds will thank you!
Why You’ll Love This
First, let’s talk about that creamy, lemony sauce: it hugs every morsel of tortellini and shrimp, creating a perfectly balanced bite every time. Making Shrimp Tortellini with Lemon Garlic Cream Sauce at home is a real cost-saver, especially compared to ordering a similar meal at your favorite Italian restaurant. The combination of plump cheese tortellini, juicy sautéed shrimp, and fresh herbs takes this recipe from a casual dinner to something truly memorable. It’s the ideal crowd-pleaser for family dinners or date night at home! Looking for more pasta magic? Be sure to check out my Spinach Ricotta Stuffed Shells recipe as well. Once you try this, you’ll be hooked—let’s get cooking!
How to Make Shrimp Tortellini with Lemon Garlic Cream Sauce
Quick Overview
This recipe is as easy as it is delicious. You’ll love how quickly it all comes together—perfect for a weeknight dinner or a last-minute special meal. What makes Shrimp Tortellini with Lemon Garlic Cream Sauce stand out is its combination of rich, creamy textures and bright, zesty flavors. The whole dish takes around 30 minutes from start to finish, with minimal prep and maximum flavor. If you’re looking for a simple meal that delivers restaurant-quality taste, you’re in the right place.
Ingredients
- 1 lb cheese tortellini
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until just tender. Drain well and set aside.
- While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp to the skillet. Sprinkle with salt, pepper, garlic powder, and onion powder. Cook for about 3 minutes on each side, until the shrimp are pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds, just until fragrant—watch closely to avoid burning.
- Pour in the heavy cream and chicken broth, stirring well to combine. Lower the heat and let the sauce come to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme. Continue stirring until the sauce thickens slightly and becomes smooth and creamy. If it’s too thick, add a splash more chicken broth to loosen it up.
- Return the cooked tortellini and shrimp to the skillet. Toss everything together gently, ensuring the pasta and shrimp are fully coated in the lemon garlic cream sauce. Heat for 2-3 additional minutes, just until everything is hot.
- Transfer to a serving platter or bowls. Sprinkle with fresh chopped parsley before serving for a pop of color and burst of freshness.
What to Serve With
For a well-rounded and satisfying meal, pair your shrimp tortellini with a crisp green salad—think arugula, baby spinach, or mixed greens dressed with a light vinaigrette. For a bit of crunch, serve a basket of warm, crusty bread or homemade garlic bread to soak up any extra creamy sauce. As for drinks, a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc really complements the lemony shrimp and rich sauce. Round out the meal with a simple vegetable side, like roasted asparagus or sautéed green beans for extra color and nutrition.
Top Tips for Perfecting Shrimp Tortellini
- To save even more time, use pre-cooked shrimp—just add them to the skillet at the very end to warm through.
- Swap cheese tortellini for spinach or mushroom tortellini if you’d like to change up the flavors or accommodate dietary preferences.
- Don’t rush the sauce! Allowing it to gently simmer helps thicken it naturally without scorching the cream.
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Garnish generously with parsley and a bit of extra lemon zest for a fresh finish.
Storing and Reheating Tips
If you have leftovers, let the shrimp tortellini cool completely, then transfer to an airtight container and refrigerate for up to 3 days. For the best flavor and texture, reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen up the sauce if it’s become too thick. Freezing is not recommended, as the cream sauce may separate and the tortellini can become mushy. Enjoy leftovers within a few days for peak deliciousness!
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just thaw the shrimp fully and pat dry before cooking. Frozen shrimp are a convenient and affordable option.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or a mixture of milk and cream, but the sauce will be less rich. For best results, stick with heavy cream.
What kind of tortellini works best?
Cheese tortellini is classic, but spinach or mushroom varieties also taste wonderful in this dish.
How do I make this recipe gluten-free?
Look for gluten-free tortellini at specialty stores or use gluten-free pasta. Double-check your broth and seasonings, too.
Can this be made ahead?
The sauce is best when fresh, but you can prep the shrimp and tortellini separately in advance, then toss everything together and heat just before serving.
Conclusion
Shrimp Tortellini with Lemon Garlic Cream Sauce is a dreamy, restaurant-style meal you can whip up in your own kitchen in just 30 minutes. With juicy shrimp, cheesy tortellini, and a creamy, bright sauce bursting with fresh lemon and herbs, it’s sure to be a new family favorite that even picky eaters will love. Whether you’re looking to impress guests or just treat yourself to something delicious, this recipe delivers flavor and comfort in every bite. Give it a try tonight, and don’t forget to check out my other easy weeknight pasta recipes for more inspiration. Happy cooking!
Shrimp Tortellini with Lemon Garlic Cream Sauce
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 1 lb cheese tortellini
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 whole lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup chicken broth
- to taste fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until just tender. Drain well and set aside.
- While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp to the skillet. Sprinkle with salt, pepper, garlic powder, and onion powder. Cook for about 3 minutes on each side, until the shrimp are pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds, just until fragrant—watch closely to avoid burning.
- Pour in the heavy cream and chicken broth, stirring well to combine. Lower the heat and let the sauce come to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme. Continue stirring until the sauce thickens slightly and becomes smooth and creamy. If it’s too thick, add a splash more chicken broth to loosen it up.
- Return the cooked tortellini and shrimp to the skillet. Toss everything together gently, ensuring the pasta and shrimp are fully coated in the lemon garlic cream sauce. Heat for 2-3 additional minutes, just until everything is hot.
- Transfer to a serving platter or bowls. Sprinkle with fresh chopped parsley before serving for a pop of color and burst of freshness.