Name: Shrimp Tortellini with Lemon Garlic Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb cheese tortellini (refrigerated or frozen, cooked according to package instructions and drained); 1 lb large shrimp (peeled and deveined, tails removed); 2 tablespoons olive oil (for searing shrimp); 4 cloves garlic (minced); 1/4 cup grated Parmesan cheese (freshly grated for best flavor); 1 whole lemon (zested and juiced (zest and juice separated)); 1 teaspoon salt (or to taste); 1 teaspoon pepper (freshly ground preferred); 1 teaspoon garlic powder (for extra savory depth); 1 teaspoon onion powder (to round out flavor); 1 teaspoon dried basil (adds herbaceous warmth); 1 teaspoon dried thyme (subtle earthiness); 1 cup heavy cream (room temperature is fine); 1/2 cup chicken broth (low-sodium recommended); to taste fresh parsley (chopped, for garnish)

Jump to Recipe

Creamy, juicy, and packed with bright lemony garlic flavor, Shrimp Tortellini with Lemon Garlic Cream Sauce is one of those weeknight dinners that feels luxurious without the fuss. Imagine pillowy cheese tortellini tossed in a velvety sauce with tender shrimp that soak up every bit of garlic and lemon — comfort food with a fresh twist. Fun fact: Italians have endless ways to pair pasta with seafood, and this version borrows that seaside spirit without needing a boat or a reservation.

This recipe stands out because it’s simple, quick, and totally family-friendly. In under 30 minutes you can have a restaurant-worthy meal that kids and adults both love. If you enjoy bold, saucy dinners, try it after a lighter dish like my baked salmon in foil with asparagus garlic lemon butter sauce for a perfectly balanced week of meals. Grab your skillet and let’s get cooking — your dinner table is about to get a lot happier.

What is Shrimp Tortellini with Lemon Garlic Cream Sauce?

What’s in a name? Shrimp Tortellini with Lemon Garlic Cream Sauce tells you the whole delicious story: shrimp plus stuffed pasta smothered in a creamy lemon-garlic mixture. Who came up with it — a seafood-loving Italian grandma or a midweek foodie with a flair for shortcuts? Either way, it’s easy to imagine the origin: buttery garlic sizzling, lemon zest making everything sing, and someone declaring, “this belongs on my dinner table every week.” After all, “the way to a man’s heart is through his stomach.” Curious? Try it and see if it wins over your whole household — you might not even have leftovers.

Why You’ll Love This:

Creamy, bright, and indulgent: The star is the lemon garlic cream sauce that balances richness with citrus brightness. Every bite is silky and satisfying.
Affordable and efficient: Making this at home saves money compared to ordering a comparable restaurant pasta dish, and you control portions and salt.
Flavor boosters and toppings: Fresh parsley, extra Parmesan, or a squeeze of lemon can elevate the dish instantly, adding texture and brightness.

If you like rich seafood pastas, you’ll find this just as comforting but much quicker than something like a surf-and-turf special. If you’d like to compare flavors and techniques, my take on filet mignon with shrimp and lobster cream sauce showcases a similar luxe approach for special nights. Ready to make it? Let’s go.

How to Make:

Quick Overview

This recipe is straightforward and fast: tender shrimp seared in a skillet, a quick garlic-infused cream sauce brightened with lemon, and cheese tortellini tossed together for a complete meal. Prep takes about 10 minutes, cooking about 15 minutes, so plan roughly 25 to 30 minutes total. The standout is the creamy lemon garlic sauce that coats every piece of tortellini and shrimp, creating a silky, comforting texture with bright citrus notes.

Ingredients

1 lb cheese tortellini — refrigerated or frozen, cooked according to package instructions and drained
1 lb large shrimp — peeled and deveined, tails removed for ease of eating
2 tablespoons olive oil — for searing shrimp
4 cloves garlic — minced
1/4 cup grated Parmesan cheese — freshly grated for best flavor
1 lemon — zested and juiced (zest and juice separated)
1 teaspoon salt — or to taste
1 teaspoon pepper — freshly ground preferred
1 teaspoon garlic powder — for extra savory depth
1 teaspoon onion powder — to round out flavor
1 teaspoon dried basil — adds herbaceous warmth
1 teaspoon dried thyme — subtle earthiness
1 cup heavy cream — room temperature is fine
1/2 cup chicken broth — low-sodium recommended
Fresh parsley — chopped, for garnish

Directions

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside while you make the sauce.
In a large skillet over medium heat, heat 2 tablespoons olive oil until shimmering.
Season the shrimp evenly with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
Add the seasoned shrimp to the skillet and cook for about 3 minutes on one side without moving them so they get a light sear.
Flip the shrimp and cook another 2 to 3 minutes until they are pink and opaque. Remove the shrimp to a plate and set aside. Do not overcook; they will finish warming in the sauce.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer over low heat.
Stir in 1/4 cup grated Parmesan cheese, the lemon zest, and the lemon juice. Add 1 teaspoon dried basil and 1 teaspoon dried thyme. Mix until the sauce is smooth and slightly thickened. If the sauce seems too thick, add a little more chicken broth to reach your desired consistency.
Add the cooked tortellini and the cooked shrimp back into the skillet. Gently toss to coat everything in the sauce. Cook for an additional 2 to 3 minutes until heated through.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Sprinkle with fresh chopped parsley and extra Parmesan before serving.

Shrimp Tortellini with Lemon Garlic Cream Sauce

What to Serve With:

A crisp green salad with vinaigrette to cut the richness (arugula or mixed greens with lemon dressing works well)
Garlic bread or crusty Italian bread to soak up every drop of sauce
Roasted asparagus or steamed broccoli for a simple vegetable side
A light white wine such as Pinot Grigio or Sauvignon Blanc, or sparkling water with lemon for a non-alcoholic pairing

Top Tips for Perfecting:

Shrimp timing: Shrimp cook quickly. Remove them as soon as they turn pink to avoid rubberiness; they’ll finish warming in the sauce.
Tortellini choice: Fresh refrigerated tortellini gives the best texture, but frozen works fine if you follow package instructions.
Lemon balance: Start with the juice of one lemon and add more to taste. Too little lemon and the sauce is flat; too much can overpower the cream.
Sauce consistency: If the sauce is too thick after adding tortellini, stir in extra chicken broth a tablespoon at a time. If too thin, simmer a minute longer to reduce.
Parmesan quality: Use freshly grated Parmesan (not pre-grated powder) for the best melt and flavor.
Common mistake: Overcrowding the skillet when searing shrimp — work in batches if needed to ensure a quick sear.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken when chilled; that’s normal.
Freezing: Cream-based pasta doesn’t freeze as well because the texture can separate. If you must freeze, store shrimp and sauce separately from tortellini and use within 1 month. Thaw in the refrigerator overnight.
Reheating: Gently reheat on the stovetop over low heat with a splash of chicken broth or cream to restore sauce consistency. Microwave on medium power in short intervals, stirring between, also works. Avoid high heat to prevent curdling.

FAQs

Can I use frozen shrimp instead of fresh?
Yes. Thaw frozen shrimp in the refrigerator overnight or under cold running water, pat dry, and follow the same cooking steps. Patting them dry helps achieve a better sear.

Can I make this dish vegetarian?
Absolutely. Replace shrimp with sautéed mushrooms, roasted cherry tomatoes, or spinach for a delicious vegetarian version. Adjust the seasoning and omit the shrimp cooking step.

Is there a lighter version of this sauce?
To lighten the dish, use half-and-half or a combination of Greek yogurt and a little milk instead of heavy cream, but add yogurt off-heat to avoid curdling. You can also reduce the amount of cream and supplement with extra chicken broth.

How can I make the sauce thicker or thinner?
For a thicker sauce, simmer it a few extra minutes to reduce. For a thinner sauce, stir in more chicken broth a tablespoon at a time until you reach the desired consistency.

Can I prepare parts of this ahead of time?
Yes. Cook the tortellini and keep it chilled separately. You can also peel and devein shrimp in advance. Reheat and combine with the freshly made sauce just before serving.

Conclusion

This Shrimp Tortellini with Lemon Garlic Cream Sauce is a quick, comforting, and impressive meal that’s perfect for busy weeknights or casual dinner parties. It’s creamy, bright, family-approved, and simple enough to become a regular in your rotation. If you want to see another take on this idea or draw inspiration for plating and ingredient ratios, check out Shrimp Tortellini in Lemon Garlic Cream Sauce for comparison and extra tips. Give it a try tonight — your family will thank you.