Shrimp Tortellini in Lemon Garlic Cream Sauce is a delightful mix of tender shrimp and cheesy tortellini bathed in a smooth, creamy sauce with bright lemon and garlicky goodness. The flavors come together nicely, giving you a dish that’s both rich and fresh at the same time. It’s perfect when you want something comforting but not too heavy.
I love making this dish when I have guests over because it feels special but is actually pretty simple to pull together. The lemon adds a nice zing that keeps the cream sauce from being too rich, and the garlic gives it just the right kick. I always find myself sneaking little tastes while cooking because it smells so amazing.
One of my favorite ways to serve this meal is with a side of crusty bread to soak up all the sauce. It also pairs well with a simple green salad for a balanced dinner. This dish is great for any night you want to treat yourself without spending hours in the kitchen—it’s a lovely mix of comfort and elegance that always makes everyone smile.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. If you prefer, you can swap for scallops or chicken pieces. Just be sure to cook them fully but not too long to keep them tender.
Tortellini: Cheese tortellini is traditional, but spinach or mushroom-filled tortellini are tasty alternatives. You can use fresh or frozen—just adjust cooking time accordingly.
Lemon: Lemon zest and juice brighten the cream sauce beautifully. If fresh lemon is unavailable, bottled lemon juice can work but fresh always tastes best for that vibrant flavor.
Garlic: Fresh minced garlic adds strong flavor and aroma. Garlic powder can be used in a pinch but fresh garlic offers the best depth in this sauce.
Heavy Cream: Using heavy cream gives the sauce a rich and silky texture. For a lighter version, try half-and-half or use coconut milk if you want dairy-free.
Parmesan Cheese: Parmesan melts smoothly and adds savory notes. Pecorino Romano is a good substitute if you want a sharper taste. Avoid pre-grated for best melting.
How Do I Make a Smooth and Creamy Lemon Garlic Sauce Without It Splitting?
Keeping the cream sauce smooth can be tricky. Here’s how to avoid curdling and get that velvety texture:
- Start by sautéing garlic gently in butter. Don’t brown it too much or it will taste bitter.
- Add chicken broth first and bring to a brief simmer. This adds flavor and helps the sauce loosen up.
- Lower the heat before adding heavy cream and lemon juice to prevent sudden temperature shocks that can cause curdling.
- Stir often and let the sauce thicken slowly. Avoid boiling once the cream is added.
- Stir in grated Parmesan off heat or on very low heat so it melts smoothly without clumping.
Patience is key here. By gently bringing the sauce together, you’ll get a creamy, luscious sauce that hugs your tortellini beautifully.
Equipment You’ll Need
- Large pot – to boil the tortellini comfortably without sticking.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce all in one place.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Microplane or fine grater – makes quick work of zesting the lemon for fresh flavor.
- Measuring cups and spoons – helps keep your sauce balanced and tasty with accurate ingredients.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast or scallops to change up the protein while keeping a creamy texture.
- Add fresh spinach or baby arugula late in cooking for a pop of green and extra nutrients.
- Stir in sun-dried tomatoes for a tangy burst that pairs well with lemon and garlic.
- Use basil or thyme instead of parsley for a different fresh herb note that complements the sauce.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
For the Main Dish:
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb medium shrimp, peeled and deveined
For the Sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes. It’s quick enough for a weeknight dinner but fancy enough to impress your guests!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until just tender (al dente). Drain and set aside.
2. Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and a pinch of paprika if you like. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from the skillet and set aside.
3. Make the Lemon Garlic Cream Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, but not browned. Pour in the chicken broth, scraping up any flavorful bits from the skillet, and bring it to a simmer.
Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce gently simmer for 3-5 minutes until it thickens slightly.
Add the grated Parmesan cheese and stir until the cheese melts into the sauce, making it smooth and creamy. Adjust the seasoning with salt, pepper, and red pepper flakes if you want a little heat.
4. Combine Everything:
Add the cooked tortellini and shrimp back into the skillet. Toss gently to coat all the pieces evenly with the creamy lemon garlic sauce. Warm everything through for 1-2 minutes.
5. Serve and Garnish:
Spoon the delicious Shrimp Tortellini into bowls or plates. Garnish with freshly chopped parsley and lemon slices for a bright, fresh look and extra zing. Serve immediately and enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat them dry to remove excess moisture before seasoning and cooking.
Can I Substitute Tortellini With Another Pasta?
Absolutely! Cheese tortellini is traditional here, but you can swap it for ravioli, gnocchi, or even regular pasta like penne or fettuccine. Just adjust the cooking time according to the pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. You might add a splash of cream or broth to loosen the sauce.
Can I Make This Dish Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative and swap Parmesan for a vegan cheese or nutritional yeast. Keep in mind the flavor and texture may vary slightly but it’ll still be delicious.