Shrimp Tortellini in Lemon Garlic Cream Sauce is a delightful dish that brings together tender cheese-filled tortellini and juicy shrimp, all coated in a silky, creamy sauce brightened with fresh lemon and fragrant garlic. The combination of flavors is simple but impressive, making it a perfect meal that feels special without requiring too much effort.
I love making this dish when I want something comforting but with a little bit of a fresh twist. The lemon really wakes up the cream sauce and cuts through the richness, while the shrimp adds just the right amount of protein and texture. I often find myself adding a sprinkle of fresh parsley on top, which adds a pretty pop of color and a touch of earthiness.
When serving, I like to pair this with a side of steamed broccoli or a crisp green salad to balance the richness on the plate. It’s also great with a crusty piece of bread to soak up every last bit of that delicious lemon garlic cream sauce. This dish always feels like a small celebration at the dinner table, and I’m pretty sure everyone will ask for seconds!
Key Ingredients & Substitutions
Tortellini: Fresh or refrigerated cheese tortellini works best for a tender bite. If you can’t find tortellini, try cheese ravioli or even frozen cheese-filled pasta for a similar texture.
Shrimp: Large shrimp give a nice meaty bite. You can swap with smaller shrimp or even cooked, peeled prawns. If you want a vegetarian option, try sautéed mushrooms instead.
Lemon: Fresh lemon zest and juice brighten the cream sauce perfectly. Bottled lemon juice can work but fresh always tastes brighter and fresher here.
Heavy Cream: This gives the sauce its rich and silky texture. For a lighter version, half-and-half or a mix of milk and cream cheese can work, but the sauce won’t be quite as creamy.
Parmesan Cheese: Adds savory depth and helps thicken the sauce. If you don’t have Parmesan, Pecorino Romano or Grana Padano are great substitutes.
How Do You Get the Shrimp Perfectly Cooked Without Overcooking?
Shrimp cook very quickly and can become rubbery if overdone. Here’s how I make sure they stay tender and juicy:
- Heat olive oil over medium heat—don’t rush with high heat or they’ll toughen quickly.
- Season shrimp with salt and pepper for flavor before cooking.
- Cook shrimp on one side for about 2 minutes until pink edges appear.
- Flip and cook for another 1-2 minutes until fully pink and opaque. Remove immediately to stop cooking.
- Set shrimp aside while you finish the sauce to avoid overcooking them in the pan.
By following these steps, your shrimp will stay tender and juicy in the creamy sauce.
Equipment You’ll Need
- Large pot – perfect for boiling tortellini without crowding them.
- Large skillet or sauté pan – you’ll cook shrimp and make the sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Microplane or fine grater – easy for zesting the lemon without getting the bitter white pith.
- Colander – to drain the cooked tortellini quickly and easily.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or cooked chicken for a different protein that still works well with the creamy sauce.
- Add baby spinach or kale at the end for extra color and nutrients; they wilt nicely into the sauce.
- Stir in sun-dried tomatoes for a tangy, slightly sweet twist that complements the lemon.
- Replace Parmesan with Asiago or Pecorino Romano cheese for a sharper, saltier flavor.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth or seafood broth
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: red pepper flakes, to taste
Time Needed
This recipe takes about 25-30 minutes total—from boiling the tortellini and cooking the shrimp to making the creamy lemon garlic sauce and combining everything. It’s a quick, tasty dinner you can whip up any night of the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package instructions until they’re tender but still firm, usually around 3-5 minutes. Drain well and set aside.
2. Sauté the Shrimp:
In a large skillet over medium heat, warm the olive oil. Add the seasoned shrimp and cook each side for roughly 2 minutes, or until they turn a pretty pink color and are cooked through. Take the shrimp out of the pan and set them aside.
3. Make the Lemon Garlic Cream Sauce:
Lower the heat to medium-low and add the butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until it smells amazing but isn’t browned. Pour in the chicken broth, scraping up any yummy bits stuck to the pan. Let the broth reduce a little—about 2 minutes. Next, stir in the heavy cream, lemon zest, and half the lemon juice. Let the sauce gently simmer for 3-5 minutes, until it slightly thickens.
4. Add Cheese and Combine:
Mix in the grated Parmesan cheese, stirring until it melts smoothly into the sauce. Taste and add salt, pepper, and optional red pepper flakes as you like. Return the shrimp and tortellini back to the skillet, tossing everything gently to coat with the sauce. If the sauce feels too thick, add a splash of pasta water or broth to loosen it.
5. Finish and Serve:
Take the skillet off the heat and sprinkle with fresh chopped parsley. Serve the dish immediately with extra lemon slices for squeezing on top.
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or thaw quickly by placing them in a sealed bag submerged in cold water. Pat dry to remove excess moisture before sautéing.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the shrimp in advance, then store them separately in the fridge for up to 2 days. Reheat gently on the stove and toss with freshly cooked tortellini to keep everything fresh and tasty.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stove or microwave, adding a splash of broth or cream if the sauce feels too thick.
What Can I Serve With Shrimp Tortellini in Lemon Garlic Cream Sauce?
This dish pairs wonderfully with steamed vegetables like broccoli or asparagus, a crisp green salad, or crusty bread to soak up the delicious sauce.
