Shrimp Tortellini in Lemon Garlic Cream Sauce is a deliciously comforting dish that brings together tender shrimp, cheesy tortellini, and a rich, creamy sauce with a bright hint of lemon and garlic. It’s the perfect mix of creamy and zesty that feels fancy but is actually super simple to make. The way the shrimp and tortellini soak up the sauce makes every bite really satisfying.
I love making this when I want something special but don’t want to spend hours in the kitchen. The lemon adds just the right bit of freshness to cut through the creaminess, and the garlic gives it that classic flavor boost that I’m always craving. Plus, the tortellini cooks quickly, so this meal comes together before you know it, which is a huge win in my book.
When I serve this dish, I usually add a sprinkle of freshly chopped parsley and a little extra lemon zest on top—it makes it look so pretty and adds an extra pop of flavor. It’s great for a weeknight dinner but also impressive enough to share with friends. I think you’ll find yourself wanting to make this one again and again because it’s just that good!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture and flavor. If you can’t find shrimp, scallops or diced chicken work well too. Just cook them gently so they stay tender.
Tortellini: Fresh cheese tortellini is my favorite here for its softness and flavor. Frozen is fine if fresh isn’t available. You can swap for ravioli or even gnocchi for a twist.
Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or a creamy plant-based milk, but the sauce won’t be quite as thick.
Lemon: Both zest and juice brighten the sauce nicely. Use fresh lemons for the best taste, but bottled lemon juice can work if you’re in a pinch.
Parmesan Cheese: It adds savory depth and helps thicken the sauce. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes.
How Do You Make the Cream Sauce Smooth and Rich Without It Splitting?
Making a creamy sauce that stays smooth can be tricky. Here’s how I make sure it turns out just right:
- Cook garlic gently in butter to release flavor without burning, which can make the sauce bitter.
- Add chicken broth first and let it reduce a bit. This builds flavor and prevents the cream from cooking too fast.
- Pour in heavy cream slowly, stirring as it warms. Keep the heat medium or lower to avoid boiling, which can cause the sauce to split.
- When you add Parmesan, stir until just melted. Overheating can break the cheese down and make the sauce grainy.
- If the sauce thickens too much, add a splash of reserved pasta water or broth to loosen it up.
These steps help you get a luscious, creamy sauce that coats the shrimp and tortellini perfectly every time.
Equipment You’ll Need
- Large pot – to boil the tortellini; choose one with plenty of water space so the pasta cooks evenly without sticking.
- Large skillet or sauté pan – perfect for cooking the shrimp and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Fine grater or microplane – makes zesting the lemon easy and mess-free.
- Measuring cups and spoons – to keep your lemon juice, cream, and broth quantities just right.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast or Italian sausage to change the protein and add different textures.
- Add baby spinach or kale in the last few minutes of cooking for a pop of green and extra nutrients.
- Use sun-dried tomatoes or roasted red peppers to boost the dish with a sweet, tangy flavor twist.
- Stir in a pinch of red pepper flakes or a dash of smoked paprika for a gentle spicy kick.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- Zest of 1 lemon
- 2 tbsp fresh lemon juice (about half a lemon)
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Optional: crushed red pepper flakes, to taste
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. Boiling the tortellini and cooking the shrimp is quick, and the creamy lemon garlic sauce comes together in just a few minutes. It’s a perfect speedy dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook until they float to the top and are tender, about 3-5 minutes if fresh (follow package instructions for frozen). Drain and set aside to keep warm.
2. Cook the Shrimp:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes per side or until they turn pink and are opaque. Remove shrimp from the skillet and set aside.
3. Make the Lemon Garlic Cream Sauce:
In the same skillet, lower the heat to medium and add butter. When melted, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it. Pour in the chicken broth and let it simmer for 1-2 minutes to reduce slightly.
Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for 3-4 minutes, stirring often, until it thickens a little.
4. Finish the Dish:
Add the Parmesan cheese and stir until melted and the sauce becomes creamy. Return the cooked shrimp and tortellini to the skillet, gently tossing to coat everything in the sauce.
Stir in the chopped parsley and season with salt, pepper, and optional crushed red pepper flakes for a bit of heat.
5. Serve and Enjoy:
Dish up the creamy shrimp tortellini onto plates. Garnish with extra parsley and freshly ground pepper. Add a lemon wedge on the side for an extra zesty touch if you like. Serve immediately and enjoy your delicious meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw overnight in the fridge or quickly by submerging sealed shrimp in cold water. Pat dry to remove excess moisture for best searing results.
Can I Substitute Tortellini with Another Pasta?
Absolutely! Ravioli, gnocchi, or even small shells work well in this dish. Adjust cooking times based on the pasta type to avoid overcooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the shrimp in advance, then refrigerate both separately for up to 1 day. Reheat gently and toss with freshly cooked tortellini just before serving for best texture.
