This Shrimp Tortellini in Lemon Garlic Cream Sauce became a fast favorite in my kitchen the first time I made it on a rushed weeknight when I wanted something comforting but still bright and fresh. I discovered the combination while trying to use a package of cheese tortellini and a bag of frozen shrimp that needed attention. The citrus cut through the richness of the cream, and the garlic gave it that familiar home-cooked warmth. It quickly moved from an afterthought to a staple when friends came over for dinner: everyone loved the silky sauce that clung to cheese pockets and plump shrimp alike.

What makes this dish special is the contrast of textures and flavors — pillowy tortellini, snappy shrimp, a velvety sauce with a punch of lemon, and a finishing pat of butter that gives the sauce a glossy sheen. It’s one of those recipes that feels indulgent but comes together in about 30 minutes, which is why I turn to it when I want to impress without fuss. Over the years I've tweaked the garlic and lemon balance, and learned how to coax the sauce to the perfect consistency so it coats rather than puddles. Serve it with lemon wedges and a scattering of fresh parsley and you have a restaurant-worthy plate at home.

Ingredients

• 1 pound shrimp, peeled and deveined: Choose medium to large shrimp for better bite and texture; fresh is great, but thawed frozen shrimp work equally well. Look for shrimp labeled "wild-caught" or "sustainably farmed" if possible.
• 1 package (9 ounces) cheese tortellini: Fresh or refrigerated cheese tortellini gives the creamiest result. If using dried tortellini, follow package times closely and expect a slightly firmer texture.
• 2 tablespoons olive oil: A good extra-virgin olive oil adds subtle fruitiness while preventing the shrimp from sticking during searing.
• 4 cloves garlic, minced: Fresh garlic is essential for that bright aromatic backbone. Mince finely so it distributes evenly without big raw bites.
• 1 cup heavy cream: Provides the sauce body and silkiness. For a lighter version use half-and-half, but the sauce will be less rich and take longer to thicken.
• 1/2 cup grated Parmesan cheese: Use a real Parmigiano-Reggiano or a good-quality aged Parmesan for savory depth; pre-grated works in a pinch but fresh-grated melts smoother.
• 1 tablespoon lemon zest and 1 tablespoon lemon juice: Fresh lemon is important — bottled lemon lacks the bright volatile oils found in the zest.
• Salt and pepper to taste: Kosher salt works best for seasoning as you cook; adjust at the end after tasting the sauce with pasta.
• 1 tablespoon butter: Finishes the sauce with shine and a rounder mouthfeel.
• Fresh parsley, chopped, for garnish: Adds color and a mildly herbaceous lift.
• Lemon wedges, for serving: Allow guests to add extra brightness to their plates.

Instructions

Cook the tortellini: Bring a large pot of salted water to a rolling boil and cook the 9-ounce cheese tortellini according to package instructions, usually 3 to 5 minutes for fresh tortellini. Stir occasionally to prevent sticking. Drain in a colander and reserve about 1/4 cup of the pasta cooking water to loosen the sauce if needed. Sear the shrimp: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels, season lightly with salt and pepper, and add to the pan in a single layer. Cook 2 to 3 minutes per side until pink and opaque with a light sear, then transfer to a plate and set aside to avoid overcooking. Sauté the garlic: Reduce the skillet heat to medium, add the minced garlic and cook for about 60 seconds until fragrant but not browned; garlic burns quickly and turns bitter. Stir constantly and scrape up any fond left from the shrimp for extra flavor. Build the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Add 1/2 cup grated Parmesan and whisk until melted and the sauce thickens slightly, about 2 to 3 minutes. Simmer gently; do not boil vigorously or the cream can separate. If the sauce seems too thick, whisk in a tablespoon or two of reserved pasta water. Brighten and finish: Stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice and season with additional salt and freshly ground black pepper to taste. Add 1 tablespoon butter and stir until it melts into the sauce for a glossy finish. Combine and serve: Return the cooked shrimp and drained tortellini to the skillet and gently toss to coat, heating everything together for a minute so flavors meld. Scatter chopped parsley over the top and serve immediately with lemon wedges.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the sauce thickens as it cools, reheat gently over low heat with a splash of milk or reserved pasta water to return it to a silky consistency. Avoid microwaving at high heat or the cream can separate; instead, warm on the stovetop and stir frequently. If you want to freeze portions, freeze only the sauce and shrimp separately for up to 3 months, then thaw overnight in the refrigerator and combine with freshly cooked tortellini when ready to serve.

Ingredient Substitutions

If you need lighter options, substitute 1 cup of half-and-half for heavy cream and reduce the Parmesan to 1/3 cup — the sauce will be less rich but still delicious. For a gluten-free version use gluten-free tortellini or ravioli. If you do not eat shellfish, replace the shrimp with cooked chicken breast slices or sautéed mushrooms for a vegetarian-friendly swap; if using chicken, increase the sear time slightly to ensure it’s fully cooked. For a dairy-free alternative, use a high-quality unsweetened oat cream and omit the Parmesan, finishing with a spoonful of nutritional yeast for savory umami.

Serving Suggestions

Serve this plate with a crisp green salad dressed in a lemon vinaigrette to echo the citrus in the dish, or pair with roasted asparagus or green beans for a simple vegetable accompaniment. Garnish with extra grated Parmesan and a lemon wedge for guests who like more tang. For an elevated dinner, serve with a light prosecco or a Sauvignon Blanc whose acidity complements the lemon. I like to present it in shallow bowls so the sauce is visible and garnished with bright parsley for contrast.

Cultural Background

Filled pastas like tortellini come from the rich pasta traditions of northern Italy, particularly Emilia-Romagna, where small parcels of dough are stuffed with cheese or meat and often served in brodo or with rich sauces. This adaptation leans into American-Italian comfort cooking by pairing cheese-filled pasta with a cream-based sauce and seafood. The use of lemon and garlic nods to Mediterranean influences where citrus is used to balance richness, creating a fusion that feels both familiar and contemporary.

Seasonal Adaptations

In spring and summer, add peas or halved cherry tomatoes to bring freshness and color; in fall and winter, toss in sautéed mushrooms or roasted squash cubes for heartier flavor. For holidays, finish the dish with a sprinkle of toasted pine nuts for crunch and a handful of baby arugula for peppery contrast. Adjust lemon levels seasonally — use less citrus in colder months and be more generous in summer when you want the dish to feel bright and refreshing.

Meal Prep Tips

For make-ahead convenience, prepare the sauce without combining it with pasta. Refrigerate the sauce up to 2 days and reheat gently with a splash of water or milk. Cook the tortellini just before serving so it retains its tender texture; if you must prepare pasta ahead, undercook it by 1 minute, toss with a little oil, and reheat briefly in the sauce. Portion into individual containers for easy lunches or dinners, cooling completely before refrigerating.

This Shrimp Tortellini in Lemon Garlic Cream Sauce is one of those dishes that rewards small attention to technique — controlling heat, brightening with lemon zest, and finishing with butter. It’s easy enough for weeknights and elegant enough for company. Try it once and I think it’ll become a favorite in your rotation too.