If Shrimp Tortellini in Lemon Garlic Cream Sauce sounds like something you’d order at a cozy little restaurant (and then silently judge yourself for not ordering dessert too)… good news: you can make it at home without breaking a sweat. This is one of those busy-day miracles—pillowy cheese tortellini, tender shrimp, and a bright, buttery lemon-garlic cream sauce that tastes like you tried way harder than you actually did.
And honestly? I love recipes like this because the stove does the heavy lifting while you do the important things—like answering one more email, refereeing a sibling argument, or just standing in the kitchen enjoying the fact that dinner smells like a cozy hug.
Table of Contents
Why You’ll Love This Shrimp Tortellini in Lemon Garlic Cream Sauce
- It’s fast but feels fancy. The whole thing can be on the table in about 30 minutes.
- Creamy + bright = perfect balance. Lemon keeps the sauce from feeling too heavy, even though… yes, it’s cream sauce. We’re not pretending it’s salad.
- Minimal ingredients, maximum “wow.” Shrimp, tortellini, garlic, lemon, cream, Parmesan. That’s the dream team.
- Picky-eater friendly. You can keep it simple or sneak in extras (spinach, peas, roasted tomatoes) without anyone calling the dinner police.
Ingredients You’ll Need
Here’s what makes this dish hit that sweet spot between comfort food and “I totally have my life together” food:
- Shrimp: Tender, sweet, and quick-cooking. The protein that makes this dinner feel complete.
- Cheese tortellini: Little pasta pillows filled with cheesy goodness that soak up the sauce like champs.
- Olive oil: Helps you get that quick sear on the shrimp and builds flavor.
- Garlic (minced): The backbone. The best smell in the world. Period.
- Heavy cream: The “luxury” in the luxurious sauce. It makes everything silky and rich.
- Parmesan cheese: Salty, nutty depth that helps thicken the sauce and adds that restaurant flavor.
- Lemon zest + lemon juice: Zest adds bright citrus aroma, juice adds that clean tang that cuts through the cream.
- Salt & pepper: Simple, but essential for balance.
- Butter: Rounds everything out and gives the sauce that glossy, velvety finish.
- Fresh parsley: Color, freshness, and a little “ta-da” on top.
- Lemon wedges: Because someone at the table will want it extra bright—and they should be allowed to live their truth.
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make Shrimp Tortellini in Lemon Garlic Cream Sauce
This is a straightforward skillet situation. No complicated steps, no weird techniques, no “rest for 45 minutes while you reflect on your choices.”
1) Cook the tortellini
Cook the cheese tortellini according to the package directions. Drain well and set aside.
Pro tip: Reserve a little splash of pasta water—just in case you want to loosen the sauce later.
2) Sauté the shrimp
Heat olive oil in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side, just until pink and opaque.
Remove shrimp to a plate so they don’t overcook (rubbery shrimp = sadness).
3) Wake up the garlic
In the same skillet, add minced garlic and sauté about 1 minute, stirring constantly, until fragrant and just barely golden at the edges.
Don’t walk away. Garlic burns faster than your kid can find permanent marker.
4) Build the cream sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and the sauce thickens slightly.
5) Add the lemon magic
Stir in lemon zest and lemon juice, then season with salt and pepper. Taste as you go—this is where you get that perfect creamy-bright balance.
6) Finish with butter
Stir in butter until melted and glossy. This is the part where the sauce goes from “good” to “why is this so good?”
7) Toss it all together
Add the cooked tortellini and shrimp back into the skillet. Gently toss until everything is coated in that lemon garlic cream sauce.
8) Garnish and serve
Top with fresh parsley and serve with lemon wedges. Serve hot for the best texture (and maximum swooning).
Little Tips That Make a Big Difference
- Don’t overcook shrimp. The moment they turn pink and opaque, they’re done. Shrimp go from tender to chewy real quick.
- Use fresh lemon if you can. Bottled lemon works in a pinch, but fresh gives you brighter flavor (and you need zest anyway).
- Sauce too thick? Add a splash of reserved pasta water. It loosens the sauce without watering down flavor.
- Want it lighter? You can use half-and-half, but the sauce won’t be as rich or thick. Still tasty—just less “velvet robe” and more “cozy cardigan.”
- Add veggies if your life needs a green moment. Baby spinach wilts right into the sauce, or toss in peas for a sweet pop.
A Quick Little Story From My Kitchen
This Shrimp Tortellini in Lemon Garlic Cream Sauce became my go-to after one of those weeks where everything felt like a giant to-do list with legs. I needed dinner to be comforting, quick, and just fancy enough to make the day feel redeemed. When that garlic hit the pan and the lemon zest went into the sauce… I swear my mood improved by 37%.
It’s amazing what a creamy pasta skillet can do for a person.
FAQs About Shrimp Tortellini in Lemon Garlic Cream Sauce
Can I use frozen shrimp?
Absolutely. Just thaw first (overnight in the fridge or a quick cold-water thaw), then pat dry so they sear instead of steam.
Can I use a different tortellini?
Yes! Cheese tortellini is classic here, but spinach-and-ricotta tortellini is also delicious.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on the stove or microwave with a splash of cream or water to loosen the sauce.
Can I make this ahead?
It’s best fresh, but you can prep ingredients ahead (peel shrimp, mince garlic, zest lemon, grate Parmesan). Then the actual cooking goes lightning-fast.
What goes well on the side?
A simple salad, roasted broccoli, or garlic bread—because sometimes you need something to swipe through that sauce like it owes you money.
The Cozy Finish
If you’re craving something comforting but still bright and fresh, Shrimp Tortellini in Lemon Garlic Cream Sauce is the kind of dinner that feels like you treated yourself—without the restaurant bill or the “why is the music so loud” vibe. It’s creamy, lemony, garlicky, and just plain satisfying.
Make it once, and I’m willing to bet it’ll slide right into your regular rotation… right next to the recipes you swear you’ll stop making so often (but never do).
More Easy Comfort Food Ideas
If this Shrimp Tortellini in Lemon Garlic Cream Sauce hit the spot, don’t put your cozy pants away just yet—here are a few more warm-and-happy favorites to keep dinner easy (and delicious) all week long:
- Garlic Steak Tortellini for a hearty, steakhouse-style twist – Same tortellini comfort, but with bold, savory “I mean business” flavor.
- Garlic Parmesan Chicken Tortellini for creamy, family-friendly vibes – If your crew loves creamy pasta nights, this one’s a total win (no negotiating required).
- Tomato Spinach Shrimp Pasta for a lighter shrimp dinner option – Still shrimp, still satisfying, with a fresh pop of tomato-and-spinach goodness.
- Creamy Seafood Stuffed Shells for a special-occasion comfort bake – Cheesy, cozy, and perfect when you want “restaurant night” at home—minus the loud booth neighbors.
If you try Shrimp Tortellini in Lemon Garlic Cream Sauce (or any of these!), scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and sweet comments help other home cooks find their next favorite dinner!
Shrimp Tortellini in Lemon Garlic Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Shrimp Tortellini in Lemon Garlic Cream Sauce is a quick and comforting weeknight meal that feels restaurant-fancy but takes just 30 minutes! Juicy shrimp and cheesy tortellini are coated in a creamy, zesty lemon-garlic sauce that’s rich, flavorful, and perfectly balanced. The perfect cozy dinner for when you want something easy, indulgent, and irresistibly delicious.
Ingredients
1 lb shrimp, peeled and deveined
1 (9 oz) package cheese tortellini
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice
2 tbsp butter
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Instructions
Cook the tortellini according to package directions. Drain and set aside, reserving a bit of pasta water.
Sauté the shrimp in olive oil over medium heat, 2–3 minutes per side, until pink and opaque. Remove from skillet and set aside.
In the same skillet, add garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, bringing to a gentle simmer. Stir in Parmesan until melted and the sauce thickens slightly.
Add lemon zest and lemon juice, seasoning with salt and pepper to taste.
Stir in butter until melted and smooth.
Return shrimp and tortellini to the skillet, tossing gently until coated in sauce.
Garnish with parsley and serve with lemon wedges for extra brightness. Enjoy warm!
Notes
Don’t overcook shrimp—remove them as soon as they turn pink.
Use fresh lemon for the best flavor.
Add spinach or peas for a pop of color and extra nutrition.
If sauce thickens too much, thin it with a splash of reserved pasta water.
Pairs beautifully with garlic bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 615 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 245 mg