Shrimp Tortellini in Lemon Garlic Cream Sauce is a delicious mix of tender shrimp, cheesy tortellini, and a rich, creamy sauce that has a bright touch of lemon and garlic. The combination of flavors is simple yet full of life, blending the sweet shrimp with the smooth pasta and the zesty cream sauce perfectly.
I love making this dish when I want something that feels a little fancy but is actually easy to pull together. The lemon and garlic give the sauce a fresh and inviting flavor that never gets boring. One trick I’ve learned is to add just enough lemon so it lifts the creaminess without making the sauce sour. It’s a nice balance that makes me keep coming back to this recipe.
This meal is great for sharing with family or friends, especially when you want a comforting dinner that still looks and tastes impressive. I often serve it with a side of steamed veggies or a simple green salad to keep things light. Whenever I make this, the house fills with the warm, cozy smell of garlic and lemon, and it always gets everyone asking for seconds.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If you can’t find shrimp, cooked chicken or scallops make good substitutes. Just keep in mind shrimp cooks quickly, so don’t overcook them.
Tortellini: Cheese tortellini adds nice creaminess. You can swap with ravioli or any stuffed pasta. For a lighter option, use whole wheat or gluten-free tortellini.
Lemon & Garlic: Fresh lemon zest and juice brighten up the sauce. Bottled lemon juice can be used but fresh gives the best flavor. Garlic brings warmth; if you need a milder taste, reduce the amount slightly.
Heavy Cream & Butter: These create the rich sauce texture. For a lighter sauce, try half-and-half or whole milk with a little extra butter. Coconut cream could be an interesting dairy-free option.
Parmesan Cheese: Parmesan adds saltiness and depth. Pecorino Romano or Asiago can substitute here if needed.
How Can I Make Sure the Sauce Is Creamy and Balanced?
Getting the right creaminess without heaviness is key. Here’s how I do it:
- Start by sautéing garlic gently in butter to release flavor without burning it.
- Add chicken broth first and let it simmer to reduce a bit—this prevents the sauce from being too thick or heavy.
- Stir in heavy cream and lemon zest slowly, keeping the heat medium-low to avoid curdling.
- Add Parmesan gradually while stirring to melt it smoothly into the sauce.
- Finish with lemon juice to brighten all the flavors. Add gradually and taste to avoid making the sauce too sour.
These steps help the sauce stay velvety and flavorful, perfectly coating the shrimp and tortellini.
Equipment You’ll Need
- Large pot – for boiling tortellini without crowding so pasta cooks evenly.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce all in one pan.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring the sauce.
- Citrus zester or microplane – easy way to get fresh lemon zest to brighten the dish.
- Measuring cups and spoons – for accurate cream, broth, and seasoning amounts.
Flavor Variations & Add-Ins
- Swap shrimp with cooked chicken breast for a milder protein or scallops for a sweeter seafood option.
- Add baby spinach or kale just before serving to boost greens and add color without overpowering.
- Mix in sun-dried tomatoes for a tangy contrast that plays well with lemon and garlic flavors.
- Sprinkle red pepper flakes into the sauce when cooking garlic for a touch of heat and extra depth.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
Pasta & Protein:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) raw shrimp, peeled and deveined
For The Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (or seafood broth)
- 1 lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon paprika (optional, for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 25 minutes total. You’ll spend about 10 minutes prepping and cooking the tortellini and shrimp, and 10-15 minutes to make the creamy lemon garlic sauce and combine everything. It’s a quick, satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook it according to the package directions until it’s al dente. Drain the pasta and set it aside for later.
2. Cook the Shrimp:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and pepper. Add the shrimp to the pan and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp and set them aside.
3. Make the Lemon Garlic Cream Sauce:
In the same skillet, lower heat to medium and melt the butter. Add the minced garlic and sauté for about a minute until fragrant but not browned. Pour in the chicken broth and simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and lemon zest, and let it simmer gently for 3-4 minutes as it thickens.
4. Finish the Sauce and Combine:
Add the grated Parmesan cheese gradually, stirring constantly until melted and smooth. Stir in fresh lemon juice to brighten the flavor, then season with salt and freshly ground black pepper to taste. Return the cooked shrimp and tortellini to the skillet, tossing gently to coat everything with the creamy sauce. Stir in the chopped parsley and warm everything through for about a minute.
5. Serve and Garnish:
Serve the dish immediately, garnished with extra parsley for color and a sprinkle of paprika if you like a little extra flavor and a nice pop of color.
Enjoy your delicious, creamy Shrimp Tortellini in Lemon Garlic Cream Sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best method is to leave them in the fridge overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat dry to remove excess moisture.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the shrimp ahead, then store everything separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.
How Should I Store Leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Adding a little extra cream or broth helps keep the sauce creamy.
Can I Substitute the Tortellini with Another Pasta?
Absolutely! Ravioli, gnocchi, or even regular pasta like penne or fettuccine work well. Just adjust the cooking time according to the pasta you choose.
