Shrimp Tortellini with Lemon Garlic Cream Sauce wasn’t born from a cookbook it came from a tired Tuesday night. My mom had calloused hands from long hospital shifts, but she still cooked, fast and full of love. This dish became one of those easy weeknight dinners for busy moms, packed with flavor and memory.
It’s light enough for healthy shrimp recipes for weight loss but rich like high-protein meals for muscle gain too.
Table of Contents
Table of Contents
Flavor Meets Function in Every Forkful
Ingredients Shrimp Tortellini with Lemon Garlic Cream Sauce
- 1 lb cheese tortellini
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt, pepper, onion powder, and garlic powder. Cook for about 3 minutes on each side until the shrimp are pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to fully combine. Bring to a simmer on low heat.
- Add in the Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme. Mix until the sauce is smooth and creamy. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
- Add the cooked tortellini and shrimp back into the skillet, tossing gently to coat everything in the creamy sauce.
- Cook for an additional 2–3 minutes until heated through.
- Sprinkle fresh chopped parsley before serving.
you’d probably love Dolly’s Creamy Chicken Noodle Casserole too another family-favorite winner in my house.
What Makes This Shrimp Tortellini with Lemon Garlic Cream Sauce So Irresistible
Creamy, lemony comfort in every forkful
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- Shrimp stays juicy, never rubbery
- Cheese tortellini soaks up lemon garlic cream like a sponge
- A bright pop of lemon cuts through the richness
- Cozy, creamy, and perfect for budget-friendly meal plans for families
Want more meals that feel fancy but take less than 30 minutes? You’ll love my Simple Cheesy Garlic Chicken Wraps same rich flavor
Fast, family-tested, and weeknight-approved
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- No baking or broiling just simmer and stir
- Done in 25 minutes flat: a true 30-minute one-pot meal
- Leftovers reheat like a dream
Shrimp Tortellini Variations and Simple Custom Ideas
Quick swaps from a working mom’s kitchen
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- No heavy cream? Use half-and-half or whole milk
- Out of Parmesan? Romano or Asiago work beautifully
- No tortellini? Try penne or bowtie pasta
- Still better than any keto meal delivery kits on a tight budget
Simple ways to add flavor or change it up
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- Toss in baby spinach or peas for color
- Add chili flakes for a little heat
- No shrimp? Use chicken or skip the meat entirely
- Serve it alongside Comforting Bacon Onion Tomato Pie for a real comfort feast
- It fits right into any meal plan for busy moms fast, flexible, and done in one pan
Serving and Storing Shrimp Tortellini with Lemon Garlic Cream Sauce
How to serve it best
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- Serve hot, right from the skillet
- Add extra parsley and lemon zest before plating
- Pair it with garlic bread or a side salad
- Or spoon it beside Creamy Amish Potato Salad for the ultimate comfort combo
How to store it right
Best Shrimp Tortellini with Lemon Garlic Cream Sauce:
- Let cool completely before storing
- Refrigerate in an airtight container for up to 3 days
- Reheat gently on the stove or microwave with a splash of broth
- It’s a repeat hero on our budget family meals list
And yes it reheats like a dream. Even better when you don’t have time to cook the next day.
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FAQ About Shrimp Tortellini with Lemon Garlic Cream Sauce
Why are my shrimp tough or rubbery?
Shrimp cook fast just 2–3 minutes per side. Overcooking turns them rubbery. The moment they turn pink and curl, they’re done. Pull them out early and finish in the sauce for best results.
What makes this dish juicy and not dry?
The garlic cream sauce keeps everything tender. Letting the tortellini simmer briefly in the sauce helps them absorb flavor while staying soft. And using heavy cream keeps it smooth and luscious.
How do restaurants get shrimp so tender?
They usually brine or season with lemon, then sear quickly on high heat. That’s what we do here seasoned shrimp, quick cook, rested in sauce. Simple and smart.
Can I bake shrimp and tortellini in the oven instead?
Yes! Toss everything together, pour into a baking dish, and bake covered at 350°F for 15–20 minutes. Finish uncovered for a golden top. A good option for make-ahead meals.
Conclusion: One-Pan Comfort, Every Time
This shrimp tortellini with lemon garlic cream sauce isn’t just a dinner. It’s a rescue meal. The kind you make when you’re tired, your fridge is half empty, and your family still needs to eat something warm and good.
Print
Shrimp Tortellini with Lemon Garlic Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Creamy, quick, and packed with flavor, this shrimp tortellini with lemon garlic cream sauce is a one-pan meal that fits any busy family’s dinner rotation.
Ingredients
1 lb cheese tortellini
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup heavy cream
1/2 cup chicken broth
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt, pepper, onion powder, and garlic powder. Cook for about 3 minutes on each side until the shrimp are pink. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to fully combine. Bring to a simmer on low heat.
4. Add in the Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme. Mix until the sauce is smooth and creamy. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
5. Add the cooked tortellini and shrimp back into the skillet, tossing gently to coat everything in the creamy sauce.
6. Cook for an additional 2–3 minutes until heated through.
7. Sprinkle fresh chopped parsley before serving.
Notes
You can substitute heavy cream with half-and-half or even whole milk for a lighter sauce.
For extra heat, toss in chili flakes. Leftovers reheat beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 215mg
Keywords: shrimp pasta, one-pan meal, creamy sauce, lemon garlic shrimp, weeknight dinner
