Can I use frozen shrimp?

Absolutely. Just thaw it first (overnight explaining: pop it in the fridge, or run it under cold water), then pat it dry so it sears instead of steaming.

Can I swap the heavy cream for half-and-half?

You can, but the sauce will be thinner and less rich. If you go with half-and-half, simmer a little longer and lean on Parmesan to help thicken.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2–3 days . Reheat gently on the stove or in the microwave with a splash of milk/cream to loosen the sauce.

Will the lemon flavor get stronger overnight?

It can. If you know you’ll have leftovers, you can hold back a little lemon juice and add fresh when reheating.

Will the lemon flavor get stronger overnight?

It can. If you know you’ll have leftovers, you can hold back a little lemon juice and add fresh when reheating.

Yes! Spinach wilts right into the sauce, and peas are sweet and easy. If you want something heartier, sauté mushrooms after the shrimp and before the garlic.

30-Min Easy Shrimp Tortellini in Lemon Garlic Cream Sauce Bliss

Description

Shrimp Tortellini in Lemon Garlic Cream Sauce is a quick, restaurant-style dinner made with tender shrimp, cheesy tortellini, and a bright, creamy lemon-garlic Parmesan sauce—ready fast and totally swoon-worthy.

Ingredients

Scale

20 oz refrigerated cheese tortellini
1 lb large shrimp, peeled & deveined (tail-on or off)
1 tbsp olive oil
3 tbsp butter, divided
4 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese (plus more for serving)
1 tsp lemon zest
2 tbsp fresh lemon juice (plus wedges for serving)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley

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Instructions

Cook tortellini: Boil tortellini in salted water according to package directions. Drain and set aside (reserve 1/2 cup pasta water).
Cook shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove to a plate.
Sauté garlic: Lower heat to medium. Add 1 tbsp butter and garlic; cook 30 seconds until fragrant.
Make sauce: Stir in heavy cream and bring to a gentle simmer. Add Parmesan, whisking until smooth.
Brighten it: Stir in lemon zest and lemon juice. Add crushed red pepper flakes if using.
Combine: Add tortellini to the sauce and toss. If sauce is too thick, add a splash of reserved pasta water.
Finish: Return shrimp to the skillet and warm 1–2 minutes. Stir in remaining 1 tbsp butter for extra silkiness. Top with parsley and extra Parmesan. Serve with lemon wedges.

Notes

Don’t overcook shrimp—pull it as soon as it turns pink; it finishes warming in the sauce.

Start with 1 tbsp lemon juice, then add more to taste (lemons vary!).

Thinning trick: reserved pasta water makes the sauce glossy and perfect.

Leftovers: store 2–3 days; reheat gently with a splash of cream or milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner , lunch
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1/4 recipe
Calories: 720 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 21 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 260 mg