This Shrimp Tortellini in Lemon Garlic Cream Sauce has been a go-to in my kitchen for evenings when I want something that tastes decadent but comes together quickly. I discovered this combination one spring when I had a package of cheese tortellini in the pantry and a box of shrimp in the freezer; the bright pop of lemon cut through the richness of the cream and Parmesan in a way that made everyone ask for seconds. The texture contrast between the pillowy tortellini and the snappy, juicy shrimp is what makes this dish so satisfying.

It’s the sort of dinner I make when friends drop by unexpectedly or when I want a low-effort date-night meal. The garlic and lemon aroma fills the kitchen during the short cooking time, and plating with a handful of fresh parsley and lemon wedges makes the final presentation look like you spent far longer on it than you did. This version uses simple ingredients you can find at any grocery store and requires only a pot and a large skillet, yet yields a restaurant-worthy plate that balances richness and brightness beautifully.

Ingredients

• Shrimp (1 pound): Use raw shrimp, peeled and deveined, preferably 16/20 count for a balance of tenderness and bite. Wild-caught or farmed is fine; I like the texture of wild when I can find it. Pat dry before cooking to promote a good sear.
• Cheese tortellini (9 ounces): Refrigerated cheese tortellini from brands like Rana or store-brand is ideal. Fresh tortellini reheats quickly and holds sauce well; look for packages labeled ‘fresh’ rather than frozen if you want the softest texture.
• Olive oil (2 tablespoons): Use a good-quality extra virgin for flavor when cooking the shrimp; it adds a fruity base note that complements the lemon.
• Garlic (4 cloves, minced): Fresh garlic is essential here. Mince finely so it disperses through the cream without leaving big chunks.
• Heavy cream (1 cup): This provides body and silk to the sauce. If you want a lighter finish, you can use half-and-half but the sauce will be thinner.
• Grated Parmesan (1/2 cup): Freshly grated Parmigiano-Reggiano melts into the sauce and adds umami. Pre-grated powders will work but fresh tastes better.
• Lemon zest (1 tablespoon) + Lemon juice (1 tablespoon): Use a microplane for zest so you get fine, fragrant strips without the bitter white pith. Fresh lemon juice is non-negotiable for brightness.
• Salt and freshly ground pepper: Season in stages—tortellini water, shrimp, and final sauce—for a balanced finish.
• Butter (1 tablespoon): Stirred into the sauce at the end for a glossy finish and a touch of richness.
• Fresh parsley: Roughly chopped for garnish to add herbaceous color and freshness.
• Lemon wedges: For serving so guests can add extra brightness at the table.

Instructions

Cook the tortellini: Bring a large pot of salted water to a rolling boil and add the cheese tortellini. Cook according to package instructions, typically 3 to 5 minutes for fresh tortellini. Taste one to ensure it is tender but still has structure. Reserve about 1/2 cup of the starchy pasta water before draining to adjust sauce consistency later; drain the tortellini and set aside. Sear the shrimp: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the shrimp dry, season lightly with salt and pepper, and add to the hot pan in a single layer. Cook for 2 to 3 minutes per side until pink and opaque and the edges curl slightly. Avoid overcooking; remove shrimp to a plate when done and set aside. Sauté the garlic: Reduce the skillet heat to medium. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant but not browned. Garlic burns quickly and will turn bitter, so watch it closely and stir constantly. Build the cream sauce: Pour in 1 cup of heavy cream and bring to a gentle simmer. Allow the cream to reduce slightly for 2 to 3 minutes; stir frequently. Gradually whisk in 1/2 cup grated Parmesan until melted and smooth. If the sauce seems too thick, add 1 to 2 tablespoons of the reserved pasta water at a time to reach your desired consistency. Finish with lemon and butter: Remove the skillet from the heat and stir in 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice. Add 1 tablespoon butter and stir until it melts into a glossy finish. Taste and adjust seasoning with salt and pepper. Combine pasta and shrimp: Return the cooked shrimp and drained tortellini to the skillet. Gently toss using tongs or two large spoons so everything is evenly coated. If needed, warm the skillet over low heat for 30 seconds to bring the shrimp back up to temperature without overcooking. Garnish and serve: Divide between warm plates, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side. Encourage diners to squeeze extra lemon for brightness just before eating.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet over low heat with 1 to 2 tablespoons of cream, milk, or reserved pasta water to restore saucy texture; stirring constantly prevents the dairy from separating. Do not freeze the finished dish—cream-based sauces often break when frozen and reheated. If you want to prep ahead, cook the tortellini and shrimp separately, cool, and store them in separate containers; combine and finish the sauce right before serving for best texture.

Ingredient Substitutions

If you prefer a lighter version, swap heavy cream for full-fat coconut milk for a dairy-free alternative, though the flavor will shift toward coconut. Use half-and-half to reduce calories, but simmer until slightly reduced to thicken. For a gluten-free option, use gluten-free filled pasta or large pasta shells and verify the tortellini filling is gluten-free. If you want more herb complexity, add a teaspoon of chopped fresh basil or a pinch of red pepper flakes for heat. Swap Parmesan with Pecorino Romano for a saltier, sharper profile.

Serving Suggestions

Serve alongside a crisp green salad dressed in lemon vinaigrette to echo the citrus in the pasta, or pair with roasted asparagus or sautéed green beans for a bright vegetable side. A simple garlic bread or warm focaccia soaks up any leftover sauce. For wine, choose a crisp white like Pinot Grigio or a lightly oaked Chardonnay to complement the cream and lemon notes. Garnish with extra lemon zest and parsley to make the plate pop.

Cultural Background

While tortellini is traditional to the Emilia-Romagna region of Italy, filled pastas and seafood pairings reflect Italian-American innovation where local seafood meets classic pasta. This preparation—using cream and Parmesan with lemon—is more aligned with Italian-American home cooking than strict regional Italian recipes, which often rely on olive oil and lighter finishes. The lemon element nods to southern Italian preferences for citrus with seafood, giving the dish a cross-regional appeal.

Meal Prep Tips

Make the sauce and cook the tortellini in advance, but hold off on combining with shrimp until reheating. Cooked shrimp becomes rubbery if overcooked or reheated too aggressively, so store shrimp separately and add to the warmed sauce for the final minute when serving. Pack components in shallow containers to cool quickly and keep fridge temperatures safe. Portion into four individual containers for quick lunches that reheat in a skillet in 3 to 5 minutes.

Make this dish your own by adjusting the lemon level and herbs, and enjoy how quickly it elevates a simple weeknight into something memorable. The balance of cream, cheese, garlic, and citrus is a classic combination that never fails to impress.