Shrimp Tortellini in Lemon Garlic Cream Sauce is a lovely dish that combines tender shrimp and cheesy tortellini in a rich, creamy sauce with bright hints of lemon and garlic. The sauce is silky and flavorful, wrapping each bite in just the right balance of creamy and zesty. It’s a straightforward meal that feels special enough for a weekend dinner but easy enough for any night of the week.
I really enjoy making this recipe when I want something comforting but not too heavy. The lemon adds a fresh kick that keeps the cream sauce from feeling too rich, and the garlic gives it a nice warm background flavor. I usually toss fresh herbs like parsley or basil on top to add a touch of color and freshness, which always makes me smile before digging in.
When I serve this, I like to keep it simple—sometimes just a crisp green salad on the side or a little crusty bread to soak up the sauce. It’s the kind of meal that feels cozy but also a little bright and lively thanks to those citrus notes. Plus, shrimp and tortellini cook quickly, so it’s a great go-to for a delicious dinner without spending hours in the kitchen.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If you prefer, you can swap for scallops or cooked chicken for a different twist. Just adjust cooking times accordingly.
Tortellini: Cheese tortellini adds nice creaminess. You could also use ravioli or even other filled pasta like tortelloni. Fresh or frozen pasta both cook quickly.
Lemon: Fresh lemon juice and zest brighten the sauce beautifully. If lemons aren’t available, a splash of white wine vinegar or a touch of bottled lemon juice can work in a pinch.
Heavy cream: This makes the sauce rich and silky. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce will be less thick.
Butter and garlic: They build the base flavor. Use good quality butter and fresh garlic for the best taste. Garlic powder can substitute if needed but fresh is best.
How Do You Make the Cream Sauce Thick and Smooth Without It Splitting?
Keeping the cream sauce smooth and thick is key here. Follow these tips:
- After adding butter and garlic, don’t rush. Cook garlic gently to release flavor but avoid browning it, which can make the sauce bitter.
- When adding heavy cream and broth, heat slowly and stir often. Bring to a gentle simmer, not a rolling boil to keep cream from curdling.
- Let the sauce reduce for a few minutes. This thickens the sauce naturally as water evaporates.
- If your sauce looks too thin, continue cooking on low heat while stirring, or add a small pinch of cornstarch mixed with cold water to thicken quickly.
- Adding acidic lemon juice is great for flavor, but add it after the sauce has thickened and taken the heat to avoid splitting.
Equipment You’ll Need
- Large pot – for boiling the tortellini easily without crowding.
- Large skillet – perfect for cooking shrimp and making the cream sauce in one pan.
- Tongs or slotted spoon – helps you lift shrimp and pasta without breaking them.
- Microplane or zester – makes zesting lemons simple and mess-free.
- Whisk or wooden spoon – for stirring the sauce smoothly without lumps.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops if you prefer a milder seafood flavor.
- Add sautéed spinach or kale for some green color and extra nutrients.
- Sprinkle in crushed red pepper flakes for a spicy kick that pairs well with garlic.
- Stir in chopped sun-dried tomatoes for a touch of tang and sweetness.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 1 pound fresh or frozen cheese tortellini
- 1 pound large shrimp, peeled and deveined
- Olive oil, for cooking shrimp
- Salt and black pepper, to taste
For the Sauce:
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 lemon, zested and juiced
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook the shrimp and pasta, plus 10 minutes to make the creamy lemon garlic sauce and combine everything. Overall, you’ll spend about 20 minutes in the kitchen to enjoy a delicious, creamy dinner that feels special but cooks quickly.
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 they are tender but still have a slight bite (al dente). Drain and set aside.
2. Cook the Shrimp:
Heat a drizzle of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Lemon Garlic Cream Sauce:
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant—be careful not to burn the garlic. Pour in the chicken broth and heavy cream. Stir to combine, then let the mixture simmer gently for 3 to 4 minutes until it thickens slightly. Stir in lemon zest, lemon juice, crushed red pepper flakes (if using), salt, and pepper to taste.
4. Combine and Serve:
Add the cooked tortellini and shrimp back into the skillet. Toss gently to coat everything in the lemon garlic cream sauce and heat through, about 1 to 2 minutes. Stir in the chopped parsley. Remove from heat. Serve the dish immediately, garnished with extra parsley and grated Parmesan cheese if desired. Add a lemon wedge for a fresh burst of brightness.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry before sautéing to avoid excess moisture.
Can I Substitute the Cheese Tortellini?
Absolutely! You can use ravioli, tortelloni, or even plain pasta like fettuccine or penne. 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 fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. You might want to add a splash of cream or broth to loosen the sauce if it thickens too much.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the shrimp and sauce ahead and refrigerate them separately for up to 1 day. Reheat the sauce gently, then add the shrimp and cooked tortellini to warm through before serving.