Shrimp Tortellini with Lemon Garlic Cream Sauce

The aroma of sizzling garlic and zesty lemon dancing with succulent shrimp will fill your kitchen when preparing this luxurious Shrimp Tortellini with Lemon Garlic Cream Sauce. This restaurant-quality pasta dish combines tender cheese-filled tortellini with perfectly cooked shrimp, all enveloped in a silky, bright cream sauce that strikes the perfect balance between richness and freshness. Whether you’re hosting a dinner party or treating yourself to an elevated weeknight meal, this dish delivers exceptional flavor without complicated techniques. You’ll learn how to create a velvety sauce that clings to every bite and how to cook shrimp to perfection for a truly memorable meal.

Why You’ll Love This Recipe

This Shrimp Tortellini with Lemon Garlic Cream Sauce is destined to become your new favorite pasta dish for several compelling reasons. First, the contrast between the pillowy cheese tortellini and the firm, succulent texture of perfectly cooked shrimp creates an irresistible mouthfeel in every bite. The sauce itself achieves that elusive balance—decadently creamy yet brightened with fresh lemon that cuts through the richness.

What makes this recipe truly special is its impressive presentation despite requiring minimal effort. In just about 30 minutes, you’ll create a dish that looks and tastes like it came from an upscale Italian restaurant. The sauce coats the pasta beautifully, creating a glossy finish that signals to everyone at the table they’re in for something special.

The flavor profile offers layers of complexity—garlicky undertones, bright citrus notes, savory seafood essence, and herbs that tie everything together. Best of all, it’s endlessly customizable to your preferences while still maintaining its core delicious identity.

Ingredients

For the Shrimp Tortellini with Lemon Garlic Cream Sauce, gather these ingredients:

For the Pasta and Shrimp:

• 16 oz (450g) refrigerated cheese tortellini
• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

For the Lemon Garlic Cream Sauce:

• 3 tbsp butter
• 5-6 cloves garlic, minced (about 2 tbsp)
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• Zest of 1 lemon
• 3 tbsp fresh lemon juice
• ½ cup (50g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Use fresh shrimp whenever possible for the best flavor and texture. The tortellini can be cheese, spinach, or herb-filled, depending on your preference. For the cream sauce, high-quality Parmesan (Parmigiano Reggiano) will deliver superior depth of flavor compared to pre-grated varieties.

Pro Tips

Perfect Shrimp Cooking: The most common mistake when preparing Shrimp Tortellini with Lemon Garlic Cream Sauce is overcooking the shrimp. For perfectly tender shrimp, cook them just until they turn pink and opaque, which takes only 1-2 minutes per side. They should form a “C” shape when properly cooked; if they curl into a tight “O” shape, they’re overcooked. Remove them from the pan immediately and set aside while making the sauce to prevent them from becoming rubbery.

Building Flavor Foundations: For a more complex lemon garlic sauce, develop flavor in layers. Start by creating an aromatic base with the garlic and butter, allowing them to become fragrant but not brown. Then add ingredients in stages—broth first to deglaze any flavorful bits from the pan, followed by cream, and finally lemon juice at the end to preserve its bright flavor profile.

Sauce Consistency Mastery: The perfect cream sauce should coat the back of a spoon without being too thick or thin. If your sauce is too thin, simmer it for a few extra minutes to reduce. If it’s too thick, add chicken broth a tablespoon at a time. Most importantly, add the Parmesan off the heat and stir continuously to create a smooth, silky texture without any graininess or separation.

Instructions

Step 1
Begin by bringing a large pot of salted water to a boil for the tortellini. Cook according to package directions until al dente, typically 7-9 minutes. Reserve ½ cup of pasta water before draining, then toss with a small amount of olive oil to prevent sticking and set aside.

Step 2
While the water comes to a boil, prepare the shrimp by patting them dry with paper towels. Season with salt, pepper, and red pepper flakes if using. This ensures proper browning rather than steaming. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Step 3
Add the shrimp to the hot skillet in a single layer, being careful not to crowd the pan (work in batches if necessary). Cook for approximately 1-2 minutes per side until they turn pink and opaque. Transfer to a plate and cover loosely with foil to keep warm.

Step 4
In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30-45 seconds until fragrant but not browned. The residual shrimp flavor in the pan will add depth to your sauce.

Step 5
Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan. Let it simmer and reduce by half, about 2-3 minutes. This concentrates the flavors and creates the foundation for your sauce.

Step 6
Add the heavy cream, lemon zest, and a pinch of salt and pepper. Bring to a gentle simmer (never a boil, which can cause separation) and cook for 3-4 minutes until the sauce begins to thicken slightly. The sauce should coat the back of a spoon but remain pourable.

Step 7
Remove the skillet from heat and stir in the lemon juice and Parmesan cheese until smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8
Gently fold in the cooked tortellini and shrimp, tossing to coat everything evenly in the luscious sauce. Return to low heat for 1-2 minutes if needed to warm everything through. Finish with freshly chopped parsley and additional Parmesan if desired.

Variations

Creamy Garlic Tortellini with Chicken: For those who prefer poultry over seafood, substitute the shrimp with 1 pound of diced chicken breast. Season the chicken as you would the shrimp and cook until the internal temperature reaches 165°F (74°C). This creates a heartier version of the dish while still maintaining the creamy lemon garlic profile that makes the original Shrimp Tortellini with Lemon Garlic Cream Sauce so delightful.

Vegetable-Packed Version: Transform this into a more nutritionally balanced meal by adding 2 cups of vegetables. Sauté asparagus spears, baby spinach, cherry tomatoes, or peas in the same pan after cooking the shrimp or chicken. The vegetables will absorb the savory flavors while adding color, texture, and nutrients. This variation works beautifully for spring gatherings or when you want to incorporate more vegetables into your meal.

Dairy-Free Alternative: Create a dairy-free version by replacing heavy cream with full-fat coconut milk and omitting the Parmesan cheese. To maintain the cheesy flavor profile, add 2 tablespoons of nutritional yeast and an extra pinch of salt. The coconut milk creates a similarly luxurious texture while the lemon and garlic flavors still shine through in this modified Shrimp Tortellini with Lemon Garlic Sauce.

Storage and Serving

Shrimp Tortellini with Lemon Garlic Cream Sauce is best enjoyed immediately after preparation when the sauce is at its silkiest and the pasta maintains ideal texture. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Cream-based pasta dishes tend to thicken considerably when chilled, so when reheating, add a splash of chicken broth or milk to restore the sauce’s consistency. Gently warm over low heat on the stovetop, stirring frequently to prevent the sauce from separating.

For an elegant presentation, serve this pasta in warmed shallow bowls which help maintain the temperature and showcase the beautiful components. Garnish with additional lemon zest, a sprinkle of freshly chopped parsley, and shaved Parmesan. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a side of warm, crusty bread to soak up every last bit of that irresistible sauce. A crisp, chilled Pinot Grigio or Sauvignon Blanc complements the creamy, lemony flavors beautifully.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well in this Shrimp Tortellini with Lemon Garlic Cream Sauce. Thaw them completely in the refrigerator overnight or under cold running water, then pat thoroughly dry before cooking to ensure proper browning.

Why did my cream sauce curdle?
Curdling typically occurs when acid (lemon juice) is added to hot cream or when the sauce boils. To prevent this, remove the pan from heat before adding lemon juice and Parmesan, and always maintain a gentle simmer rather than a boil.

Can I make this dish ahead of time?
This dish is best prepared just before serving. However, you can prep ingredients in advance – cook the shrimp and make the sauce up to 24 hours ahead, storing separately in the refrigerator. Cook the tortellini fresh, then gently reheat the sauce and combine everything.

What can I substitute for heavy cream?
For a lighter version, substitute half-and-half mixed with 1 tablespoon of cornstarch. For a richer but less heavy alternative, try using equal parts of Greek yogurt and milk, though the sauce will have a tangier profile.

Is there a way to make this dish gluten-free?
Yes, simply use gluten-free tortellini or substitute with gluten-free ravioli. Ensure your chicken broth is also certified gluten-free, and the dish becomes suitable for those avoiding gluten while maintaining its creamy, delicious character.

Conclusion

This Shrimp Tortellini with Lemon Garlic Cream Sauce is comfort food at its finest — elegant yet approachable, with a perfect balance of richness and bright, zesty flavors. It’s the kind of dish that transforms an ordinary weeknight into a special occasion or impresses weekend dinner guests without keeping you trapped in the kitchen. Whether you’re a seafood lover or simply appreciate the magic of a perfectly executed cream sauce, this recipe delivers restaurant-quality results with home kitchen simplicity. The combination of tender tortellini, succulent shrimp, and that velvety lemon-infused sauce creates a truly memorable meal worth savoring.

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