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
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To be honest, when I was cooking this I had my doubts about what this was going to taste like. It is one of the most delicious recipes I’ve made-ever! Oh yes, lemony and creamy and shrimp. I didn’t have tortellini here, but I did have mozzarella ravioli and it was divine. Thank you for this!!!
Oh that makes me so happy to hear! Thank you for letting us know!
The family loves this dish! I thicken up the sauce and add more pasta than called for. It’s a favorite that is on rotation!
I’m so happy to hear it’s a family hit!
This was a miss for me. I reduced the broth & cream by half based on other reviews & it was still too soupy. I added salt, thyme & creole seasoning to overcome the blandness.
I’m sorry this wasn’t a hit for you.
Based on the reviews, I had high hopes. Unfortunately I was let down. I followed the recipe closely (with the sole exception that I topped it with parmesan) and the end result was bland and watery. I’m disappointed that I wasted good shrimp and scratch made tortellini on this dish
Great recipe and it’s a keeper. I doubled it and added a bit of cornstarch in a little warm water to thicken and it was perfect!!! This was a huge hit with no leftovers.
Great recipe. I substituted 8 ounces of shredded Swiss and Gruyère cheese (Kroger brand) for the chicken broth, which made it thicker and even better, (if you aren’t counting calories that day). Thanks!
PS: If you have a slipper lobster or two, chop them up and sauté them with the shrimp. Just sayin’.
It had good flavor but was way too watery. I doubled the recipe and made it to the T!
If I don’t have any spinach can I leave out or maybe substitute broccoli for it?
Broccoli would be nice! Keep in mind that it will need to be cooked longer than spinach.
Delicious recipe! My family enjoyed it. Thank you
If I am making this for a crowd Can I make the sauce the night before and just cook the shrimp and tortellini the day of. I know I may need to think the sauce s little
That will definitely work!
Delicious!! We loved the lemony garlic cream sauce! I added 8 oz of sliced mushrooms and a few seasonings (lemon pepper, southwest seasoning, and cayenne pepper). Next time I’ll cook the tortellini in the cream sauce so it’s not a soup. Definitely a keeper recipe!
This was easy to make oh so yummy 😋
Delicious! I added some grated parmesan to my dish. My family Loves this recipe!! So easy and quick and tastes better than eating out at most popular restaurants!!
So good! Added Italian seasonings and crushed red pepper for a little spice 👌🏼 so good and easy!
Made it for dinner and it was great!
That is the ideal plate of citrusy seafood pasta. Nice job!