Shrimp Tortellini in Lemon Garlic Cream Sauce Delight is a bright and creamy pasta dish with tender shrimp and cheesy tortellini all coated in a luscious sauce bursting with fresh lemon and garlic flavors. The mix of smooth creaminess and zestiness makes every bite feel light yet satisfying.
I love making this dish when I want something that feels a little special but still comes together quickly. The combination of shrimp and tortellini is always a hit at my house, and the lemon garlic cream sauce adds just the right touch of freshness that brightens the whole meal. Plus, it’s easy to adjust the lemon and garlic to your taste, so it’s never too heavy or overpowering.
My favorite way to serve it is with a simple green salad and crusty bread to soak up all the lovely sauce. It’s perfect for a cozy dinner that feels fancy without needing a bunch of complicated steps. Whenever I make this, it reminds me of relaxed weekend gatherings with friends where everyone ends up asking for seconds!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. I like using large, peeled shrimp for a nice texture. If you’re allergic or don’t eat seafood, cooked chicken or mushrooms make good swaps.
Tortellini: Cheese tortellini gives rich flavor and texture. You can use fresh or frozen. For a gluten-free option, try gluten-free tortellini or other filled pasta alternatives.
Heavy Cream: This makes the sauce smooth and rich. For a lighter option, half-and-half works, but the sauce will be less thick and creamy.
Lemon: Both zest and juice are important. Zest adds brightness without extra liquid, while juice gives tang and freshness. Fresh lemons always taste best but bottled lemon juice can work in a pinch.
Parmesan Cheese: Use freshly grated Parmesan for the best melt and flavor. Pecorino Romano is a sharper substitute if you like bold cheese notes.
How Do You Make the Sauce Taste Bright but Not Too Sour?
The key is balancing lemon juice and zest with the cream carefully. Here’s my method:
- Add lemon zest early with the broth to infuse mild citrus flavor without sourness.
- Pour in lemon juice gradually after the garlic to keep control over tartness.
- Taste the sauce as it simmers, then add more lemon juice if you want a fresher, brighter kick.
This slow addition and tasting helps keep the sauce creamy and fresh—not overpowering.
Equipment You’ll Need
- Large pot – for boiling the tortellini perfectly without crowding.
- Large skillet – lets you cook shrimp and make the sauce in one pan for easy cleanup.
- Wooden spoon or silicone spatula – great for stirring sauce gently without scratching your pan.
- Zester or microplane – to get fresh lemon zest that brightens the sauce.
- Measuring cups and spoons – to keep the lemon juice, cream, and broth balanced just right.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops if you prefer a different protein that soaks up the sauce nicely.
- Add baby spinach or kale just before serving for a pop of color and mild greens that work well with creamy sauces.
- Mix in sun-dried tomatoes for a tangy sweetness that contrasts the lemon and garlic.
- Use smoked paprika or red pepper flakes if you want a subtle smoky or spicy twist without overpowering the lemon flavor.
Shrimp Tortellini in Lemon Garlic Cream Sauce Delight
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb large shrimp, peeled and deveined
For the Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes in total. Around 10-12 minutes to boil and prepare the tortellini and shrimp, then about 10-12 minutes to make the creamy lemon garlic sauce and combine everything. It’s a quick, satisfying meal you can enjoy any night!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until they’re tender but still a little firm (al dente). When done, drain the pasta and set it aside.
2. Sauté the Shrimp:
While the tortellini cooks, heat the olive oil in a large skillet on medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for about 2 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:
Turn the heat down to medium. In the same skillet, add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant but not browned. Then, pour in the chicken broth, lemon juice, and lemon zest. Stir everything together and let it simmer for about 2 minutes to reduce slightly.
4. Finish the Sauce with Cream and Cheese:
Slowly stir in the heavy cream and bring the sauce to a gentle simmer. Add the grated Parmesan cheese and continue stirring until the sauce is creamy and smooth. Taste and season with salt and freshly ground black pepper as you like.
5. Combine and Serve:
Add the cooked tortellini and shrimp back into the skillet. Toss everything gently so the pasta and shrimp are coated nicely in the lemon garlic cream sauce. Heat for 1 to 2 minutes until warmed through.
6. Garnish and Enjoy:
Stir in the chopped fresh parsley. Serve the dish immediately, garnished with extra parsley and lemon slices for a fresh, colorful touch.
Can I Use Frozen Shrimp in This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry to avoid extra moisture in the skillet.
Can I Substitute the Tortellini with Another Pasta?
Absolutely! Cheese tortellini works best for creaminess, but you can use ravioli, gnocchi, or even penne if you prefer. Adjust cooking times according to the pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! Prepare the sauce and cook the shrimp in advance, then refrigerate separately from the pasta. Reheat and combine everything when ready to serve for the best texture and flavor.
