Shrimp Tortellini with Lemon Garlic Cream Sauce
Creamy, juicy, and packed with bright lemony garlic flavor, this dish features cheese tortellini tossed in a velvety sauce with tender shrimp.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
Ingredients
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
Instructions
- 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.
- 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.
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream.