I remember a late Sunday afternoon when the light through the kitchen window made the cream sauce glow and a plate of Shrimp Tortellini felt like the kind of cozy dinner that holds the whole family together, the smell of garlic and lemon drawing everyone to the table as I stirred a pan and thought about how simple ingredients can feel quietly special.
Why You’ll Love It
This shrimp tortellini balances speedy weeknight ease with a polished, indulgent feel that makes weeknights feel slightly more festive, it comes together fast from pantry and fridge staples, pleases seafood lovers and pasta fans alike, and looks as lovely on a casual dinner table as it does for a small dinner party.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 12 ounces fresh cheese tortellini
- 12 ounces raw shrimp, peeled and deveined (about medium size)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken or vegetable broth
- 1 tablespoon lemon juice plus 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat, add shrimp and cook 1 to 2 minutes per side until just opaque, transfer shrimp to a plate and set aside.
- Reduce heat to medium, add remaining tablespoon butter, then add garlic and cook until fragrant about 30 seconds, add cherry tomatoes and cook until they begin to soften about 2 minutes.
- Pour in broth and heavy cream, stir and bring to a gentle simmer, add lemon juice and lemon zest, then lower heat and stir in Parmesan until sauce is smooth, taste and season with salt, pepper, and red pepper flakes if using.
- Add the drained tortellini and baby spinach to the skillet, gently toss to coat, add reserved pasta water a splash at a time to reach desired sauce consistency.
- Return shrimp to the pan to warm through, garnish with chopped parsley and an extra sprinkle of Parmesan, serve immediately.
Recipe Variations
- Tomato Basil Twist Swap the cream for a light tomato basil sauce by using crushed tomatoes and a splash of cream or none for a fresher, lighter finish.
- Lemon Garlic Light Use half and half instead of heavy cream and increase lemon for a brighter, lower calorie sauce.
- Gluten Free Choose gluten free tortellini and confirm broth is GF to make the dish suitable for gluten sensitive diners.
- Spicy Arrabbiata Add more red pepper flakes and a pinch of smoked paprika for a smoky heat profile.
Make Ahead: You can cook the tortellini and shrimp separately up to one day ahead; store pasta tossed lightly with oil in an airtight container and shrimp chilled in another container, keep the sauce refrigerated in a sealed jar, then gently reheat sauce and combine with pasta and shrimp just before serving to preserve texture.
Frequently Asked Questions
How long will leftover shrimp tortellini keep in the fridge
Store in an airtight container for up to 2 days, reheat gently on the stove over low heat with a splash of broth or cream to revive the sauce.
Can I use frozen shrimp
Yes thaw and pat dry thoroughly before cooking to avoid extra liquid in the pan, cook just until opaque.
Is there a dairy free version
Substitute full fat coconut milk for cream and use a dairy free cheese or omitting parmesan while boosting lemon and herbs can work well.
Shrimp Tortellini
This shrimp tortellini balances speedy weeknight ease with a polished, indulgent feel that makes weeknights feel slightly more festive, it comes together fast from pantry and fridge staples, pleases seafood lovers and pasta fans alike, and looks as lovely on a casual dinner table as it does for a small dinner party.
Ingredients
- 12 ounces fresh cheese tortellini
- 12 ounces raw shrimp, peeled and deveined (about medium size)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken or vegetable broth
- 1 tablespoon lemon juice plus 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente, reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat, add shrimp and cook 1 to 2 minutes per side until just opaque, transfer shrimp to a plate and set aside.
- Reduce heat to medium, add remaining tablespoon butter, then add garlic and cook until fragrant about 30 seconds, add cherry tomatoes and cook until they begin to soften about 2 minutes.
- Pour in broth and heavy cream, stir and bring to a gentle simmer, add lemon juice and lemon zest, then lower heat and stir in Parmesan until sauce is smooth, taste and season with salt, pepper, and red pepper flakes if using.
- Add the drained tortellini and baby spinach to the skillet, gently toss to coat, add reserved pasta water a splash at a time to reach desired sauce consistency.
- Return shrimp to the pan to warm through, garnish with chopped parsley and an extra sprinkle of Parmesan, serve immediately.
Conclusion
This shrimp tortellini is the kind of recipe that looks curated yet feels effortlessly doable, it combines the comfort of cheese filled pasta with bright shrimp and a silky sauce so you can serve something pretty without fuss, and with simple swaps and make ahead options you can tailor it to busy nights or a special meal, trust your taste as you cook and enjoy the little moments the dish creates around your table.
