Shrimp Tortellini in Lemon Garlic Cream Sauce is a delightful dish that brings together tender shrimp, cheesy tortellini, and a rich cream sauce brightened up with fresh lemon and fragrant garlic. The creamy texture of the sauce pairs perfectly with the delicate flavors of the seafood and pasta, making each bite smooth and satisfying.
I love making this when I want something cozy but still a little fancy without too much fuss. The lemon adds a nice zing that keeps it from feeling heavy, and garlic gives it that familiar, comforting taste I always crave. Plus, it comes together fairly quickly, which is great for a weeknight dinner that still feels special.
My favorite way to serve this is with a simple green salad and some crusty bread to soak up all the sauce. It’s always a hit with friends and family, especially when you want to impress without spending hours in the kitchen. I find that the leftovers taste just as good the next day, making it a perfect meal to enjoy more than once.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well here. I prefer peeled and deveined shrimp for easy cooking and eating. If you’re allergic or don’t eat seafood, chicken breast cubes make a good swap.
Tortellini: Cheese-filled tortellini is traditional and makes the sauce extra delicious. You can substitute with cheese ravioli or any filled pasta if tortellini isn’t available.
Heavy Cream: This creates the sauce’s creamy texture and richness. For a lighter option, try half-and-half or full-fat coconut milk, but the sauce will be less thick.
Lemon: Both zest and juice are important here to brighten the rich sauce. Fresh lemons work best, but bottled lemon juice is okay in a pinch.
Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the sauce. If you can’t find Parmesan, Romano or Asiago are good substitutes.
How Do I Make a Smooth and Flavorful Lemon Garlic Cream Sauce?
This sauce is the heart of the dish. Here’s how to get it just right:
- Cook garlic gently: Sauté minced garlic in butter over medium heat for about 1 minute. Avoid browning it too much to prevent bitterness.
- Deglaze with broth: Adding chicken or vegetable broth helps loosen browned bits from the pan and adds flavor. Let it simmer until slightly reduced for concentration.
- Slowly add cream and lemon: Pour in the cream, lemon zest, and lemon juice next. Simmer gently so the sauce thickens without curdling—keep the heat moderate.
- Melt cheese carefully: Stir in Parmesan off the heat or on very low to melt it slowly. This keeps the sauce smooth instead of grainy.
- Season at the end: Adjust salt and pepper after the sauce comes together to avoid over-seasoning.
Tip: Stir continuously during simmering to prevent the cream from sticking or scorching. With these steps, your sauce will be creamy, bright, and full of garlic-lemon goodness!
Equipment You’ll Need
- Large pot – perfect for boiling the tortellini without crowding.
- Large skillet – great for cooking shrimp and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Zester or fine grater – makes it easy to get fresh lemon zest for bright flavor.
- Measuring cups and spoons – to keep your sauce ingredients balanced and tasty.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops when you want a different protein or seafood mix.
- Add baby spinach or arugula for a touch of green and extra freshness.
- Stir in sun-dried tomatoes for a sweet and tangy boost to the creamy sauce.
- Try adding a pinch of red pepper flakes if you like a little mild heat with the lemon and garlic.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
- 1 lb (450g) fresh or frozen cheese tortellini
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes. It’s a quick, satisfying meal that’s perfect for busy weeknights.
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 tender but still firm (al dente). Drain and set aside.
2. Prepare the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove them from the skillet and set aside.
3. Make the Lemon Garlic Cream Sauce:
In the same skillet, lower the heat to medium and add butter and minced garlic. Sauté the garlic until it smells fragrant, about 1 minute — be careful not to burn it. Pour in the chicken broth and let it simmer for 2-3 minutes to reduce slightly.
Add heavy cream, lemon zest, and lemon juice. Let the sauce simmer gently for 4-5 minutes until it thickens a little, stirring often. Then stir in grated Parmesan cheese until melted and smooth. Taste and add salt and pepper as needed.
4. Combine and Serve:
Return the cooked tortellini and shrimp to the skillet with the sauce. Gently toss to coat everything evenly. Warm it all together for about a minute. Serve the dish hot, garnished with fresh chopped parsley and lemon slices for a bright, fresh touch.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for faster thawing. Pat dry to remove excess moisture before cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the sauce and cook the shrimp and tortellini in advance, then refrigerate separately for up to 2 days. Reheat gently on the stove, combining everything once warmed to keep the shrimp tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave to avoid overcooking the shrimp and curdling the sauce.
What Are Good Side Dishes to Serve With Shrimp Tortellini?
This dish pairs beautifully with a simple green salad, steamed vegetables, or crusty bread to soak up the delicious lemon garlic cream sauce.
