This Shrimp Tortellini in Lemon Garlic Cream Sauce is a bright and creamy pasta dish that’s full of fresh flavors. Tender shrimp and cheesy tortellini swim in a luscious sauce made with garlic, lemon juice, and cream. It’s a perfect mix of zesty and rich that feels special but is actually super simple to make.
I love making this dish when I want something comforting but not too heavy. The lemon gives the sauce a nice pop that keeps the creaminess from feeling too rich. Plus, the garlic adds just the right amount of flavor without overwhelming the shrimp and pasta. I usually toss in some fresh parsley at the end for a little color and extra freshness.
One of my favorite ways to serve this is with a big green salad and some crusty bread on the side to soak up every last bit of that sauce. It’s a dish that always gets comments at the table and is great for a cozy dinner or when guests come over. Plus, it comes together quickly, so I can spend less time cooking and more time relaxing.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp works best for flavor, but frozen shrimp is a great shortcut. Just thaw fully and dry well before cooking to get a nice sear.
Tortellini: Cheese tortellini gives great richness. You can swap for spinach or mushroom-filled if you like a veggie twist.
Heavy Cream: This creates the smooth sauce. For a lighter option, try half-and-half, though the sauce will be thinner.
Garlic & Lemon: These brighten and flavor the sauce wonderfully. Fresh garlic and lemon juice make a big difference—avoid bottled lemon juice if you can.
Parmesan Cheese: Adds nuttiness and depth. Pecorino Romano can be a sharper substitute if you enjoy a stronger flavor.
How Do You Make a Creamy Lemon Garlic Sauce Without It Breaking?
Keeping your cream sauce smooth and creamy can be tricky. Here’s how to avoid it splitting:
- Use medium heat when adding cream—too hot and it can curdle.
- Add the cream slowly while stirring constantly.
- Simmer gently instead of boiling.
- Adding cheese gradually helps thicken and stabilize the sauce.
- If curdling starts, taking the pan off the heat and stirring can help bring it back together.
Patience is key when making this sauce. Take your time, and it will be velvety smooth—perfect with the lemon and garlic flavor.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the sauce all in one pan.
- Pot for boiling pasta – to cook tortellini until nice and tender.
- Wooden spoon or silicone spatula – great for stirring sauce gently without scratching your pan.
- Fine grater or zester – to get fresh lemon zest easily for bright flavor.
- Measuring cups and spoons – to keep your ingredients accurate for the best sauce consistency.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a milder protein option that still pairs well with lemon and garlic.
- Add baby spinach or kale just before serving for some fresh greens and a boost of color.
- Mix in sun-dried tomatoes for a tangy sweetness that contrasts nicely with the creamy sauce.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce that’s a little different but delicious.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 1 lb (about 450g) fresh or frozen cheese tortellini
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1 lemon, zested and juiced
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Lemon slices (optional)
How Much Time Will You Need?
This dish takes about 20 minutes total. You’ll spend around 10 minutes preparing and cooking the shrimp and pasta, then 10 minutes making the lemon garlic cream sauce and combining everything. It’s a quick, satisfying meal perfect for weeknights.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the pasta and set aside to keep warm.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Lemon Garlic Cream Sauce:
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring often to prevent burning. Pour in the chicken broth, lemon juice, and lemon zest, and let it simmer for 2-3 minutes to reduce slightly.
4. Finish the Sauce:
Stir in the heavy cream and grated Parmesan cheese. Cook gently for 3-5 minutes, stirring frequently, until the sauce thickens a bit. Season with salt and pepper to taste.
5. Combine and Serve:
Add the cooked tortellini and shrimp back into the skillet. Toss gently to coat everything in the creamy sauce and warm through for 1-2 minutes. Stir in the chopped parsley.
6. Garnish and Enjoy:
Serve your Shrimp Tortellini in Lemon Garlic Cream Sauce warm, garnished with extra parsley and lemon slices if you like. Pair it with a fresh salad or crusty bread for a complete meal.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry to remove excess moisture for better searing.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or a mix of milk and cream cheese for a lighter sauce, but the texture will be less rich and creamy. Cook gently to avoid curdling when using lower-fat dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the tortellini and shrimp in advance, then refrigerate separately. When ready to serve, make the sauce fresh and combine everything just before serving for the best flavor and texture.
