Shrimp Tortellini Recipe – Lemon Garlic Cream Sauce Pasta
Shrimp tortellini with lemon garlic cream sauce is a rich and flavorful pasta dish that combines tender cheese‑filled tortellini with juicy shrimp in a velvety cream sauce. Brightened with fresh lemon and garlic, this recipe is indulgent yet refreshing, making it perfect for weeknight dinners or special occasions.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Mixing bowls
- Wooden spoon or spatula
- Zester and juicer
Ingredients
- 1 lb shrimp (peeled, deveined)
- 12 oz cheese-filled tortellini (fresh or store-bought)
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 2 tbsp olive oil
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini: Boil in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Prepare shrimp: Season with salt and pepper. Heat olive oil in skillet, cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- Build sauce: In same skillet, melt butter. Sauté garlic until fragrant. Add cream, Parmesan, lemon juice, and zest. Stir until smooth.
- Combine: Add tortellini and shrimp to sauce. Toss gently, adding reserved pasta water as needed for consistency.
- Finish & serve: Garnish with parsley and extra Parmesan. Serve hot with garlic bread or salad.
- Expert tip: Keep heat moderate when making the sauce to prevent it from breaking.
Notes
- Shrimp choice: Fresh for best flavor; frozen works if thawed properly.
- Tortellini options: Cheese-filled is classic; spinach or mushroom add depth.
- Lighter swaps: Use half-and-half or Greek yogurt instead of cream.
- Variations: Add red pepper flakes for spice, or sun-dried tomatoes and olives for Mediterranean flair.
- Storage: Refrigerate up to 2 days; reheating gently preserves shrimp texture.