Description
Shrimp Tortellini with Lemon Garlic Cream Sauce: Succulent shrimp, tender tortellini, and tangy lemon garlic cream sauce combine in this luxurious dish.
Ingredients
Scale
- 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)
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 3g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg