Shrimp Tortellini in Lemon Garlic Cream Sauce
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This shrimp tortellini recipe is a real treat. It’s made with tender shrimp, an exceptionally delicious creamy lemon-garlic sauce, and cheese tortellini. Bonus: you can whip up this tasty dinner in just 15 minutes!
This shrimp tortellini is one of my favorite dinners for those nights when I want something that feels a little special without spending much time in the kitchen. Tender shrimp and cheese-filled tortellini are tossed in a silky lemon-garlic cream sauce that’s rich and comforting yet bright enough to keep you coming back for another bite.
While it’s similar to shrimp tortellini alfredo, I think the lemon and garlic make it even better. The citrus cuts through the richness of the cream and cream cheese, while the garlic adds plenty of savory flavor. A handful of spinach wilts right into the sauce, adding color and making the whole dish feel fresh and balanced.
Best of all, it comes together in about 15 minutes. The tortellini cooks while the sauce simmers, the shrimp cook in just a few minutes, and everything gets folded together into one creamy, satisfying pasta dish. It’s the kind of recipe that tastes like a restaurant dinner but is easy enough for a busy weeknight.
Another creamy shrimp pasta recipe you might enjoy is my shrimp gnocchi with lemon-garlic butter sauce.
What to serve with shrimp tortellini
This simple pasta recipe is easily a meal in itself. But if you’d like to add some veggies, a simple Caesar salad is my top choice. And you can’t go wrong with a side of garlic bread!
Store and reheat
Cooked shrimp will keep for 2-3 days in the fridge. When reheating this pasta, warm it gently to avoid overcooking the shrimp.
Shrimp Tortellini in Lemon Garlic Cream Sauce
Ingredients
- 9 ounces cheese tortellini
- 1 tablespoon butter
- ¼ cup finely minced onion
- 3 cloves garlic (finely minced)
- 1 ½ cups chicken stock
- ½ cup heavy cream
- 4 ounces cream cheese (cut into cubes – can be light cream cheese)
- 1 lb shrimp
- 3 ounces baby spinach
- Zest and juice from 1 lemon
- Sea salt and pepper (to taste)
Instructions
- Put a large pot of salted water on high heat. Bring the pot to a boil then add the tortellini and cook according to the package directions – usually 6-8 minutes. Drain the water and set it aside.9 ounces cheese tortellini
- While the water is heating, make the sauce. Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes. Add the chicken stock, heavy cream, and cream cheese and bring to a simmer. Stir until the cream cheese has melted into the sauce.1 tablespoon butter, ¼ cup finely minced onion, 3 cloves garlic, 1 ½ cups chicken stock, ½ cup heavy cream, 4 ounces cream cheese
- Add the shrimp to the pan and let it cook for 2 minutes. Add the spinach and cook until it wilts, about 1 minute Add the cooked tortellini, lemon zest, and lemon juice and season to taste with salt and pepper.1 lb shrimp, 3 ounces baby spinach, Zest and juice from 1 lemon, Sea salt and pepper
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is superb, and so ridiculously easy. I had it yesterday but I have leftover shrimp so I’m going to add it and I’m going to add some Portobello’s to it. The lemon is just too good for words. Thank you.
So glad you loved it!So glad you loved it! Adding shrimp and portobellos sounds like an amazing twist — that combo with the lemon is going to be so good. Enjoy round two! 🍋
Wonderful! My husband loves it! And so do I!
I’m so glad you both loved it! 😊 That’s the best kind of win. Thanks so much for making it and taking the time to leave a note! 💛
Thank you for sharing this recipe. My dinner guests loved it as I did! it was excellent! So good that I am making it again tonight for a different group of dinner guests. The only change I made was I added more garlic.
That’s awesome to hear—so glad both you and your guests loved it! More garlic sounds like a delicious upgrade. Enjoy making it again tonight—it’s definitely a recipe worth repeating!
Kristen, seems like a few recent reviews appear to indicate your recipe is too watery or soupy; maybe scale some of the liquid back?
Thanks for the heads-up! I really appreciate the feedback and will definitely consider retesting this recipe and adjusting the liquid amounts to help with thickness.
seems a bit complicated; is there a substitute for real cloves of garlic that are minced?
There’s nothing like to flavor of fresh minced garlic, but you could try garlic powder if you want.