I combine tender cheese tortellini with juicy shrimp and coat everything in a rich, velvety garlic cream sauce. This Shrimp Tortellini with Creamy Garlic Sauce dish feels elegant and comforting at the same time, yet I can have it on the table in just about 30 minutes. The flavors are bold, creamy, and perfectly balanced with garlic, Parmesan, and a touch of Italian seasoning.
Why You’ll Love This Recipe
I love how quickly this recipe comes together without sacrificing flavor. The shrimp cook in just minutes, and the creamy garlic sauce develops beautifully in the same skillet, soaking up all the delicious bits left behind.
I also appreciate how the cheese tortellini adds extra richness and texture, making the dish feel hearty and satisfying. The combination of Parmesan, cream, and garlic creates a smooth sauce that clings perfectly to the pasta and shrimp. When I want something that feels restaurant-worthy but easy enough for a weeknight, this is one of my favorite choices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20 oz) package cheese tortellini
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
1/2 cup cherry tomatoes, halved (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the tortellini according to the package instructions. Once cooked, I drain it and set it aside.
While the tortellini cooks, I heat the olive oil in a large skillet over medium-high heat. I lightly season the shrimp with salt and pepper, then cook them for about 1–2 minutes per side until they turn pink and opaque. I remove the shrimp from the skillet and set them aside.
In the same skillet, I reduce the heat to medium and add the butter. Once melted, I stir in the minced garlic and sauté it for about 1–2 minutes until fragrant.
I pour in the chicken broth and heavy cream, stirring well to combine, and let the mixture come to a gentle simmer. Then I add the Parmesan cheese, Italian seasoning, and red pepper flakes. I stir continuously until the cheese melts and the sauce thickens slightly.
Next, I return the cooked shrimp to the skillet and add the drained tortellini. I gently toss everything together so the pasta and shrimp are evenly coated in the creamy garlic sauce.
If I am using cherry tomatoes, I stir them in and cook for another 2–3 minutes. Finally, I garnish the dish with freshly chopped parsley and serve it immediately.
Servings and timing
This recipe makes 4 servings, which I find perfect for a family dinner or small gathering.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Each serving contains approximately 620 kcal.
Variations
When I want to change things up, I sometimes add fresh spinach to the sauce and let it wilt before adding the shrimp back in. It adds color and a subtle earthy flavor.
I also like to swap the shrimp for scallops or even grilled chicken when I am in the mood for something different. For a lighter version, I occasionally replace part of the heavy cream with half-and-half, though the sauce will be slightly less rich.
If I want a stronger garlic flavor, I roast the garlic beforehand for a sweeter, deeper taste. Adding a squeeze of fresh lemon juice at the end can also brighten the entire dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Because the sauce is cream-based, I make sure not to leave it at room temperature for long.
When reheating, I prefer to warm it gently in a skillet over low heat. I usually add a splash of chicken broth or cream to loosen the sauce as it thickens in the fridge. I stir frequently to prevent the sauce from separating. I can also reheat it in the microwave in short intervals, stirring in between.
Related Recipes:
- Lemon Garlic Butter Shrimp and Spinach Tortellini
- Garlic Butter Beef Tortellini
- Cheesy Baked Tortellini Casserole
FAQs
Can I use frozen shrimp?
Yes, I can use frozen shrimp as long as I thaw them completely and pat them dry before cooking. This helps them sear properly instead of steaming.
Can I use a different type of pasta?
I can substitute the cheese tortellini with fettuccine, penne, or linguine if I prefer. However, I find that tortellini adds extra flavor and texture because of its cheese filling.
How do I know when the shrimp are fully cooked?
I watch for the shrimp to turn pink and opaque. They usually take about 1–2 minutes per side. Overcooking can make them rubbery, so I remove them from the heat as soon as they are done.
Can I make this dish ahead of time?
I prefer serving this dish fresh because cream sauces are best right after cooking. If I need to make it ahead, I slightly undercook the shrimp and pasta, then gently reheat everything before serving.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a bit longer to reduce. I can also add a little more grated Parmesan cheese to help it thicken naturally.
Conclusion
I love how this Shrimp Tortellini with Creamy Garlic Sauce brings together simple ingredients to create a rich and satisfying meal. The tender shrimp, cheesy tortellini, and silky garlic cream sauce make every bite comforting and flavorful. Whenever I want a quick yet impressive dinner, this recipe never disappoints.
📖 Recipe:
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Shrimp Tortellini with Creamy Garlic Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender cheese tortellini and juicy shrimp tossed in a rich, creamy garlic Parmesan sauce. This elegant yet comforting dish comes together in just 30 minutes and delivers bold, perfectly balanced flavors in every bite.
Ingredients
1 (20 oz) package cheese tortellini
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
1/2 cup cherry tomatoes, halved (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
- While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, sauté minced garlic for 1–2 minutes until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until cheese melts and sauce thickens slightly.
- Return cooked shrimp to the skillet and add drained tortellini. Toss gently to coat evenly in the sauce.
- If using cherry tomatoes, stir them in and cook for an additional 2–3 minutes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
Add fresh spinach to the sauce for extra color and flavor.
Substitute shrimp with scallops or grilled chicken if desired.
For a lighter sauce, replace part of the heavy cream with half-and-half.
Roasted garlic can be used for a deeper, sweeter flavor.
Add a squeeze of fresh lemon juice before serving to brighten the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 245 mg
