Shrimp Tortellini in Lemon Garlic Cream Sauce is a delightful dish that brings together tender shrimp, cheese-filled tortellini, and a creamy sauce with bright hints of lemon and garlic. The combination is fresh and comforting, with the smooth creaminess perfectly balanced by the zesty citrus and savory garlic flavors.
I love making this recipe when I want something that feels special but comes together quickly. The shrimp cook up fast, and the tortellini soaks up all the lovely sauce. My little tip is to add just a bit of fresh parsley on top—it adds a nice pop of color and a bit of extra freshness every time.
This dish works wonderfully for a cozy dinner at home or when you have friends over, since it feels fancy without any fuss. I usually serve it with a simple green salad or some crusty bread to mop up the sauce. It’s one of those meals that always gets compliments and makes everyone ask for seconds!
Key Ingredients & Substitutions
Shrimp: Medium shrimp work well here because they cook quickly and have a nice texture. If you prefer, you can swap for scallops or chicken for a different protein. Just adjust cooking times accordingly.
Tortellini: Cheese-filled tortellini adds a creamy bite that pairs beautifully with the sauce. Fresh tortellini is ideal but frozen works great too. If unavailable, cheese ravioli is a good alternative.
Heavy Cream: This gives the sauce its rich, velvety texture. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Lemon: Both zest and juice add bright, fresh flavor that balances the richness of the cream. Use fresh lemons for the best taste. Bottled lemon juice might be too tart or artificial.
Garlic: Fresh garlic is essential for that fragrant punch. Mince finely so it blends well into the sauce without biting.
How Can I Make a Smooth, Creamy Lemon Garlic Sauce Without It Breaking?
Making a creamy sauce can feel tricky, but a few simple steps help keep it smooth:
- Start by gently sautéing minced garlic on medium heat to avoid burning, which makes it bitter.
- After adding broth or wine and lemon juice, let this liquid reduce a bit before adding cream. This helps concentrate flavors without rushing.
- Add the heavy cream slowly and bring to a gentle simmer—not a boil—to thicken the sauce. High heat can cause curdling.
- Stir frequently and don’t rush. The sauce will thicken nicely in a few minutes.
- If your sauce looks too thin, sprinkle in a little grated Parmesan. It helps thicken and adds flavor.
Following these steps will give you a luscious, silky sauce that hugs the shrimp and tortellini perfectly. Remember, patience is key with creamy sauces!
Equipment You’ll Need
- Large pot – for boiling the tortellini; big enough to give the pasta space to cook evenly.
- Large skillet or nonstick pan – perfect for cooking shrimp and making the cream sauce without sticking.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Citrus zester or fine grater – makes it easy to get bright lemon zest without any bitterness.
- Colander – handy for draining tortellini quickly and safely.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops for a different protein texture and flavor.
- Add sautéed spinach or asparagus for extra color and fresh, green taste.
- Mix in sun-dried tomatoes to add a sweet and tangy contrast to the creamy sauce.
- Try using a splash of white wine instead of chicken broth for a deeper, more complex flavor.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 pound (450g) cheese tortellini (fresh or frozen)
- 1 pound (450g) medium shrimp, peeled and deveined
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth or white wine
- 1 lemon (zest and juice)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Salt and fresh ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, for a total of roughly 25 minutes. It’s a quick and delicious meal that’s perfect when you want something tasty without spending too long in the kitchen.
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 package instructions until al dente, usually about 3-5 minutes. Drain them well and set aside.
2. Cook the Shrimp:
Heat olive oil or butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside.
3. Make the Lemon Garlic Cream Sauce:
Lower the heat to medium and add minced garlic to the same pan. Sauté for 30 seconds to 1 minute, being careful not to burn it. Pour in the chicken broth (or white wine) and lemon juice, scraping up any bits stuck to the pan. Let this simmer and reduce for 2-3 minutes.
4. Finish the Sauce:
Stir in the heavy cream and bring the sauce to a gentle simmer. Allow it to thicken slightly for 3-5 minutes. Add the lemon zest, crushed red pepper flakes (if using), Parmesan cheese, and chopped parsley. Stir everything together, then taste and season with salt and pepper as needed.
5. Combine Everything:
Return the cooked shrimp to the pan, followed by the drained tortellini. Toss gently to coat everything in the creamy sauce. Heat through for 1-2 minutes to marry the flavors.
6. Serve:
Dish up the shrimp tortellini with extra parsley on top and lemon slices on the side if you like. It’s ready to enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way is to place them in the refrigerator overnight or submerge them in a sealed bag in cold water for about 20-30 minutes. Pat dry before cooking to avoid excess moisture.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can cook the shrimp and tortellini separately, then make the sauce and combine everything just before serving. Store components in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to prevent the cream sauce from breaking.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or a mix of milk and cream cheese, but keep in mind the sauce will be less rich and may be thinner. Coconut cream also works for a dairy-free alternative, but it will change the flavor slightly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within 2-3 days. When reheating, warm slowly over low heat on the stove, stirring often to maintain the sauce’s creaminess and prevent curdling.
