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Shrimp tortellini in lemon garlic cream sauce served on a plate

Shrimp Tortellini in Lemon Garlic Cream Sauce

A delightful blend of creamy Parmesan, fresh lemon, tender shrimp, and cheese-filled tortellini, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh shrimp is recommended; frozen shrimp can be used after thawing.
  • 1 package (9 ounces) cheese tortellini Use whole-grain or gluten-free tortellini for dietary needs.
  • 2 tablespoons olive oil For sautéing shrimp.
  • 4 cloves garlic, minced Adjust to taste.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon zest Freshly grated preferred.
  • 1 tablespoon lemon juice
  • to taste Salt and pepper For seasoning.
  • 1 tablespoon butter For flavor.
  • for garnish Fresh parsley, chopped To be used as a garnish.
  • for serving Lemon wedges Serve alongside.

Method
 

Preparation
  1. Cook the cheese tortellini according to the package instructions. Once cooked, drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side or until the shrimp turns pink and opaque. Transfer to a plate and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute or until fragrant.
Making the Sauce
  1. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly.
  2. Add lemon zest and lemon juice to the sauce, seasoning with salt and pepper to taste.
  3. Stir in the butter until it melts and incorporates into the sauce.
Combining Ingredients
  1. Add the cooked shrimp and tortellini to the skillet, gently tossing everything together until well-coated in the lemon garlic cream sauce.
  2. Present your shrimp tortellini in a serving bowl or on individual plates, garnished with chopped parsley. Serve hot with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream if needed to restore sauce consistency. Feel free to add vegetables like spinach or asparagus.