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.

6 Easy Shrimp Tortellini in Lemon Garlic Cream Sauce Ideas

Name: Shrimp Tortellini in Lemon Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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

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

Scale

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

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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