This Shrimp Tortellini in Lemon Garlic Cream Sauce has been a weeknight lifesaver in my kitchen for years. I discovered the combination on a rainy evening when I had one package of cheese tortellini and a pound of shrimp in the fridge and wanted something bright, fast, and a little bit indulgent. The lemon lifts the cream without making the dish sharp; the garlic and Parmesan provide savory depth, and the tender cheese-filled pasta paired with snap-through shrimp creates a contrast of textures that feels both comforting and celebratory. My family asks for this whenever we want something quick but special—it's the dish I reach for when friends stop by unexpectedly and I want to impress without hours in front of the stove. I love how forgiving this preparation is: you can scale it up for company, finish the sauce while the pasta cooks, and still end up with a sauce that clings to each tortellini. The shrimp cook in minutes and take on the aromatic flavors of garlic and lemon. The first time I made this for my parents, my dad went back for seconds and then a small third plate—he said the lemon kept the richness from feeling heavy, which is a rare endorsement in our family. This mix of bright citrus, buttery cream, and fresh herbs is what makes this recipe a repeat in my rotation.

Ingredients

• Shrimp (1 pound): Use peeled and deveined medium or large shrimp (about 21–30 count per pound). Fresh or thawed frozen both work; pat dry to ensure a good sear. Wild-caught or sustainably farmed choices like Gulf or Argentinian shrimp provide firm texture.
• Cheese tortellini (9-ounce package): Fresh refrigerated cheese tortellini cooks quickly and adds creaminess. Look for good-quality brands such as Buitoni or local deli-made tortellini for the best texture.
• Olive oil (2 tablespoons): Extra virgin for flavor when searing shrimp; it helps develop color without smoking at medium heat.
• Garlic (4 cloves, minced): Fresh garlic gives the best aromatic base—avoid pre-minced for peak flavor. Mince finely so it disperses through the sauce.
• Heavy cream (1 cup): Provides the silky body of the sauce; use full-fat heavy cream for the best mouthfeel. Half-and-half can thin the sauce if desired, but the texture will be lighter.
• Grated Parmesan (1/2 cup): Aged Parmigiano-Reggiano gives nuttiness and salt—grate fresh from a wedge if possible to avoid grainy texture from pre-grated varieties.
• Lemon zest & juice (1 tablespoon each): Zest adds oil-rich brightness; juice adds acidity to balance the cream. Use a microplane for zesting.
• Butter (1 tablespoon): Finish the sauce with cold butter to add gloss and roundness; it also helps the sauce cling to the pasta.
• Salt & freshly ground black pepper: Season gradually and taste—Parmesan contributes saltiness so season at the end if possible.
• Fresh parsley, chopped: For garnish and a fresh herbal note—flat-leaf parsley works best for color and flavor.
• Lemon wedges: For serving and extra brightness at the table.

Instructions

Cook the tortellini: Bring a large pot of salted water to a vigorous boil and cook the 9-ounce package of cheese tortellini according to the package directions (usually 3–5 minutes for refrigerated). Cook until al dente—tender but still with a slight bite. Reserve 1/4 cup of the pasta cooking water before draining to loosen the sauce if needed. Drain and set aside. Sear the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking. Add peeled and deveined shrimp in a single layer, seasoned lightly with salt and pepper. Cook 2–3 minutes per side for medium shrimp (watch the size: larger shrimp may need an extra minute). Shrimp are done when opaque and just slightly curled; overcooking makes them rubbery. Transfer to a plate and keep warm. Sauté the garlic: Reduce heat to medium-low and add the 4 cloves of minced garlic to the skillet. Sauté about 45–60 seconds until fragrant and translucent—do not let it brown, as burned garlic turns bitter. If the pan is dry, add a teaspoon of olive oil or a small knob of butter to prevent sticking. Build the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently. Add 1/2 cup grated Parmesan in batches, stirring until fully melted and the sauce thickens slightly—about 2–3 minutes. If the sauce becomes too thick, add small amounts of reserved pasta water (a tablespoon at a time) to reach a silkier consistency. Brighten with lemon and finish: Stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice, then season with salt and freshly ground black pepper to taste. Remove the skillet from heat and swirl in 1 tablespoon cold butter until emulsified into the sauce for a glossy finish. Toss together: Add cooked tortellini and seared shrimp back into the skillet and gently toss to coat everything evenly in the lemon garlic cream. Warm through for 1–2 minutes so the flavors meld—avoid prolonged heating to prevent the cream from breaking or the shrimp from overcooking. Garnish with chopped fresh parsley and serve with lemon wedges.

Storage Tips

Cool leftovers quickly and transfer them to shallow airtight containers before refrigerating to maximize quality—consume within 3 days. When reheating, add 1–2 tablespoons of milk or reserved pasta water to restore the sauce’s creamy texture and reheat gently over low heat, stirring constantly. Do not refreeze once reheated. If you want to freeze components for longer storage, cook the tortellini al dente, cool completely, and freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 1 month. Thaw in the refrigerator and briefly reheat in the sauce.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and add 1 teaspoon cornstarch dissolved in a tablespoon of cold water to help the sauce thicken without reducing creaminess. Use cooked chicken or tofu instead of shrimp for those avoiding shellfish; increase lemon by a scant 1/2 teaspoon to maintain brightness. For gluten-free, choose a gluten-free cheese-filled pasta or use gluten-free tortellini alternatives and verify the Parmesan is gluten-free. Vegan options can use vegan cream and vegan Parmesan substitute and swap shrimp for seasoned king oyster mushroom slices that mimic a meaty bite.

Serving Suggestions

Serve with a simple green salad dressed with lemon vinaigrette to echo the citrus in the sauce, and crusty bread such as a baguette to mop up any remaining sauce. For a heartier meal, add a side of roasted asparagus or blistered cherry tomatoes tossed in olive oil and salt. Finish plates with a sprinkle of extra Parmesan and freshly ground black pepper; a final squeeze of lemon at the table brightens each bite and gives diners control over acidity.

Cultural Background

This combination borrows Italian sensibility—cheese-filled pasta and citrus-accented cream sauces—while leaning toward modern American comfort cooking. Tortellini originates from Emilia-Romagna in Italy, traditionally stuffed with a mix of meats and cheese, and Parmesan adds the umami backbone found in many classic Italian preparations. Adding lemon and garlic brings a Mediterranean brightness that complements seafood and makes the dish feel light despite the cream.

Seasonal Adaptations

In spring and summer, toss in fresh peas or baby spinach at the end of cooking for color and a fresh vegetal note. In cooler months, swap in roasted delicata squash cubes or wilted kale for a seasonal touch. For a holiday twist, fold in a handful of toasted pine nuts and a touch more Parmesan to lend a nutty, festive character.

Meal Prep Tips

Cook tortellini slightly under package timing and cool it quickly to avoid sticking; this lets you reheat it gently in the sauce without becoming mushy. Cook shrimp just before serving so they remain tender—if prepping ahead, poach shrimp briefly in salted water, cool, and refrigerate; finish by warming them in the sauce for a minute before serving. Pack components separately for lunches: sauce and pasta stored in separate containers will preserve texture when reheated.

Every time I make this, I learn a tiny trick that improves it: reserve a splash of pasta water, finish with cold butter, or zest the lemon over the finished plate for aromatic lift. It’s a straightforward dish that rewards small, attentive steps. Serve it to friends, family, or keep it as your quick weeknight indulgence—either way, it’s comfort with a bright twist that always gets compliments.