Shrimp Tortellini in Lemon Garlic Cream Sauce

If Shrimp Tortellini in Lemon Garlic Cream Sauce sounds like something you’d order at a cozy little restaurant and then try (and fail) to recreate at home… friend, this one’s for you. This is the kind of dinner that feels fancy, but secretly fits into a real-life weeknight—aka the nights when you’re tired, hungry, and dangerously close to calling cereal “a meal.”

You get tender shrimp, pillowy cheese tortellini, and a creamy lemon-garlic sauce that tastes like it had a personal chef and a skincare routine. And yes, it comes together fast enough that you can still catch your show after.

Why You’ll Love This Shrimp Tortellini in Lemon Garlic Cream Sauce

• It’s fast but impressive. The “wow” factor is high, the effort is low.
• The flavor balance is chef’s kiss. Bright lemon + cozy cream + garlicky goodness.
• It’s picky-eater friendly. You can go easy on lemon, heavy on cheese. No one has to know.
• It’s a one-pan-ish dream. Fewer dishes = happier humans.

Ingredients You’ll Need

Here’s what’s making the magic happen (and why it matters):

• Shrimp – Sweet, tender, and the protein that makes this feel “special.”
• Cheese tortellini – Little pasta pillows with a melty center that soak up sauce like champs.
• Olive oil – For sautéing shrimp and building flavor from the start.
• Garlic – The backbone of the sauce. The kitchen will smell so good.
• Heavy cream – The luxurious base that turns this into comfort food with sparkle.
• Parmesan cheese – Salty, nutty depth that melts right into the cream.
• Lemon zest – Bright citrus aroma without making things too tart.
• Lemon juice – A pop of acidity to keep the sauce from feeling heavy.
• Salt & pepper – Simple, essential, powerful.
• Butter – Added at the end for a glossy, velvety finish.
• Fresh parsley – Freshness + color + “look at me, I cook” energy.
• Lemon wedges – Optional, but highly recommended for anyone who loves extra zing.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Shrimp Tortellini in Lemon Garlic Cream Sauce

You’re about to look like you tried way harder than you did. I love that for you.

Step 1: Cook the tortellini

Bring a pot of salted water to a boil and cook the cheese tortellini according to the package directions. Drain, but save a little pasta water (about ½ cup) just in case you want to loosen the sauce later.

Step 2: Sauté the shrimp

While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 1–2 minutes per side until pink and just cooked through.

Remove shrimp to a plate so it doesn’t overcook (shrimp can go from perfect to rubbery faster than my mood when someone says “What’s for dinner?”).

Step 3: Build the garlic base

In the same skillet, lower the heat to medium. Add the garlic and sauté for about 30 seconds, just until fragrant. Don’t let it brown—garlic gets bitter when it overachieves.

Step 4: Make the creamy sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.

Now add:

• lemon zest
• a squeeze of lemon juice (start with a tablespoon and adjust from there)

Taste it. You want “bright and creamy,” not “lemonade but make it pasta.”

Step 5: Finish with butter (the secret glow-up)

Stir in a dollop of butter. This gives the sauce that silky restaurant feel—like it’s wearing a satin robe.

If the sauce is thicker than you want, add a splash of the reserved pasta water until it’s saucy and glossy.

Step 6: Bring it all together

Add the drained tortellini to the skillet and toss gently in the sauce. Then add the shrimp back in and warm everything for 1–2 minutes.

Top with fresh parsley, more Parmesan if your heart says yes, and serve with lemon wedges on the side.

Aneta’s Little Kitchen Story

This dish reminds me of those nights when you want something comforting but you’re also craving a tiny spark of “life is not just errands and laundry.” I first made a version of this when I was in a “I can’t look at another plain pasta bowl” phase—my family wanted cozy, I wanted flavor, and lemon seemed like the simplest way to wake everything up.

Now it’s one of my go-to “company’s coming” dinners… even when the “company” is just me in sweatpants who deserves a great meal anyway.

Cooking Tips to Make It Even Easier

• Don’t overcook the shrimp. Pull it out as soon as it turns pink. It will warm back up later.
• Zest before you juice. Trying to zest a squeezed lemon is like trying to fold a fitted sheet—possible, but you’ll feel defeated.
• Start small with lemon juice. You can always add more. You can’t take it back.
• Use fresh Parmesan if you can. Pre-shredded works in a pinch, but fresh melts smoother and tastes richer.
• Sauce too thick? Pasta water fixes everything. A splash at a time until it’s silky.

And if your sauce looks a little weird for a minute while the cheese melts—don’t panic. Stir, breathe, and pretend you meant to do that. It always comes together.

FAQs About Shrimp Tortellini in Lemon Garlic Cream Sauce

Your Next Cozy, Creamy Dinner Win

When you need a meal that feels like a treat—but still works on a busy day—Shrimp Tortellini in Lemon Garlic Cream Sauce is the move. It’s creamy, bright, garlicky, and comforting in that “everything’s going to be okay” kind of way.

Make it once, and I promise it’ll slide right into your regular dinner rotation… because it tastes like effort, even when you’re running on pure determination and maybe a coffee you forgot you made.

Keep the Cozy Vibes Going

If Shrimp Tortellini in Lemon Garlic Cream Sauce just earned a spot in your “make-this-again” dinner list, don’t stop now—here are a few more comfort-food favorites that keep the creamy, garlicky, lemony goodness rolling:

• Shrimp Orzo in Lemon Garlic Sauce for another bright-and-buttery seafood dinner
• Lemon Feta Orzo Roasted Shrimp when you want zesty, easy, and a little fancy
• Mushroom Cream Sauce Pasta for a cozy, creamy bowl when you’re skipping seafood
• Garlic Bread Grilled Cheese to dunk, scoop, and live your best saucy life

If you make this recipe (or any of these!), I’d love to hear how it went—scroll down and leave a ⭐⭐⭐⭐⭐ star review. Your stars and comments help other home cooks find their next favorite dinner!

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