There are few dishes that balance richness and brightness as perfectly as this shrimp tortellini in lemon garlic cream sauce. Tender cheese-filled tortellini meets plump, juicy shrimp, all bathed in a velvety cream sauce that’s both comforting and fresh. Each bite delivers the buttery depth of cream, the savory hint of garlic, and the lively zest of lemon that cuts through beautifully. This is the kind of meal that makes an ordinary weeknight feel like a small celebration. It’s quick enough for a casual dinner but elegant enough to serve when company’s coming over.
I still remember the first time I made this dish for a family gathering. The aroma of garlic and butter filled the kitchen, and everyone lingered around the stove waiting for a taste. As soon as we sat down, conversation faded—just the quiet sound of forks scraping plates and happy sighs. That’s what makes this recipe special: it brings together people and flavors effortlessly.
Ingredients
For the Pasta and Shrimp:
• 1 package (about 9 oz / 250 g) cheese tortellini
• 1 pound (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and black pepper, to taste
For the Lemon Garlic Cream Sauce:
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon fresh lemon juice
• ¼ teaspoon crushed red pepper flakes (optional, for gentle heat)
• 2 tablespoons chopped fresh parsley
Optional Garnish:
• Extra grated Parmesan cheese
• Lemon wedges
Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions until al dente. Drain well, reserving about ¼ cup of pasta water, and set aside.
2. Sear the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Add the shrimp to the skillet and cook for about 2–3 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside on a plate.
3. Prepare the Garlic Base
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly until fragrant and golden around the edges.
4. Build the Cream Sauce
Slowly pour in the heavy cream and stir to combine. Bring to a gentle simmer and let it cook for 2–3 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese until smooth and creamy.
5. Add Lemon and Seasoning
Mix in the lemon zest, lemon juice, and crushed red pepper flakes if using. Taste and adjust seasoning with salt and black pepper as needed. The lemon should brighten the sauce without overpowering it.
6. Combine Everything
Return the shrimp to the pan, followed by the cooked tortellini. Gently toss everything together, coating the pasta and shrimp evenly in the sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your liking.
7. Finish and Serve
Sprinkle with chopped fresh parsley and serve immediately. Offer lemon wedges and extra Parmesan at the table for those who like an extra tang or cheesy finish.
Tips
• Use fresh ingredients. Freshly squeezed lemon juice and grated zest make a noticeable difference compared to bottled alternatives.
• Don’t overcook the shrimp. Shrimp continue to cook in residual heat, so remove them from the pan once they’re just pink and firm.
• Balance the sauce. If the cream sauce feels too heavy, add an extra teaspoon of lemon juice or a splash of white wine for brightness.
• Reserve pasta water. The starchy water helps thin the sauce while helping it cling to the tortellini.
• Add vegetables. For more color and texture, stir in baby spinach, roasted tomatoes, or asparagus tips before serving.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly as long as they’re thawed and patted dry before cooking. Avoid adding them straight from frozen or they’ll release too much water.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce and pasta separately up to a day ahead. Reheat the sauce gently and toss with freshly cooked tortellini and shrimp right before serving.
What type of tortellini works best?
Cheese tortellini is classic, but you can use spinach-ricotta or mushroom-filled versions for added depth.
Can I replace heavy cream with milk or half-and-half?
You can substitute with half-and-half, but the sauce will be slightly thinner. If using milk, add an extra tablespoon of Parmesan to help thicken it.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free tortellini and ensure all other ingredients, including the Parmesan, are certified gluten-free.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove with a splash of cream or milk to restore the sauce’s smoothness.
Final
Shrimp Tortellini in Lemon Garlic Cream Sauce is the kind of dish that proves elegance doesn’t require complexity. With just a few fresh ingredients and thirty minutes of your time, you can create a meal that tastes like it came from a restaurant kitchen. The creamy sauce clings lovingly to the tender tortellini, while the bright hint of lemon keeps every bite light and lively. Serve it for a romantic dinner, a family gathering, or simply to treat yourself after a long day. However you enjoy it, this recipe promises to bring warmth, flavor, and a touch of sunshine to your table.