Shrimp Tortellini Lemon Garlic

Shrimp tortellini with lemon garlic cream sauce is my go-to when I want something that feels restaurant special but comes together in one pan on a busy night. The bright lemon lifts the rich cream and shrimp perfectly and the way the sauce clings to those cheesy tortellini never gets old in my kitchen

Ingredients

• Cheese tortellini: delivers creamy cheesy bites and cooks fast choose a refrigerated brand for ultimate freshness and texture
• Large shrimp: add sweet briny flavor and protein look for plump firm shrimp preferably wild caught for best taste
• Olive oil: gives a luscious base to sauté the shrimp pick extra virgin for best depth
• Fresh garlic: gives the sauce brightness and zip go for large smooth cloves without green sprouts for mellow heat
• Parmesan cheese: lends nutty salty umami buy a wedge and grate it fresh for the silkiest finish
• Lemon zest and juice: cut through the richness and amplify the seafood pick a heavy lemon with glossy skin for extra juice
• Salt and pepper: round out and balance all the flavors start with kosher salt and freshly cracked pepper for better seasoning
• Garlic powder and onion powder: add layered seasoning and body to shrimp and sauce look for powders without clumps for strong flavor
• Dried basil and thyme: provide Italian depths and subtle warmth choose aromatic dried herbs in tightly sealed jars
• Heavy cream: makes an ultra creamy sauce opt for a brand without additives for pure flavor and feel
• Chicken broth: helps thin the sauce and build savory notes choose a low sodium option for better control
• Fresh parsley: brightens and adds color to the finished dish only use crisp vibrant leaves for best taste

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of well salted water to a strong boil Add the cheese tortellini and stir to keep them from sticking Cook according to the package instructions until just tender usually two to four minutes for refrigerated pasta Drain right away and set aside The pasta will finish in the sauce so do not overcook

Sear the Shrimp:

Heat olive oil in a large skillet over medium heat Once the oil shimmers add the peeled and deveined shrimp in a single layer Season right away with salt pepper garlic powder and onion powder Cook the shrimp for about three minutes on each side until they curl and turn opaque pink Remove the shrimp as soon as they are cooked to avoid toughness and set aside

Make the Garlic Cream Sauce:

Using the same skillet and any shrimp bits add the minced garlic Sauté for about thirty seconds just until the garlic softens and smells fragrant Pour in the heavy cream and chicken broth Then stir gently and keep the heat on low Bring it to a gentle simmer without boiling

Finish the Sauce:

Add in the grated Parmesan fresh lemon zest and lemon juice dried basil and dried thyme Stir slowly until everything melts and comes together into a lush creamy sauce If it feels too thick whisk in a splash more chicken broth until loose and silky

Combine Pasta and Shrimp:

Return the drained tortellini and cooked shrimp to the skillet Gently toss together using tongs so every piece is glossy with sauce Heat through for another two or three minutes so all flavors meld without boiling or drying out

Garnish and Serve:

Sprinkle bright green chopped parsley over the finished pasta Just before serving to keep the flavor fresh Serve right away while piping hot

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Lemon zest is my secret star in this recipe I love how it turns the creamy sauce vibrant and fresh every time My little ones once fought over who could lick the spoon after I made this for a Sunday lunch each of them chasing those last lemony drops

Storage Tips

Let your shrimp tortellini cool completely before transferring it to tightly sealed containers Store in the fridge for up to three days For best results reheat gently in a skillet over low heat adding a splash of cream or broth to keep it from drying If you need to microwave stir really well midway through so the sauce stays smooth

Ingredient Substitutions

If fresh shrimp are not available frozen ones work beautifully just thaw them fully in the fridge before cooking You can swap the cheese tortellini with spinach or mushroom varieties for a twist For a lighter sauce try half and half instead of heavy cream or use vegetable broth instead of chicken for a subtle change

Serving Suggestions

This dish pairs well with crusty bread for mopping up extra sauce or with a crisp green salad to balance the richness Sometimes I top with extra Parmesan or red pepper flakes if my guests want more kick It makes a beautiful center for any dinner party but I love it most as an easy indulgence for cozy nights at home

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Cultural Inspiration

Shrimp tortellini brings together northern and southern Italian elements the tortellini with their filled center and the sweet shrimp and lemon in a style that always reminds me of seaside vacations in Liguria This dish feels fancy but still honors those simple Italian values of letting each ingredient shine

Frequently Asked Questions

→ What type of tortellini works best?

Cheese tortellini is recommended for its creamy filling, but spinach or other varieties also complement the flavors well.

→ Can frozen shrimp be used?

Frozen shrimp work perfectly. Thaw and pat dry before cooking for best texture and flavor.

→ How can I prevent the cream sauce from curdling?

Simmer the sauce on low heat and avoid boiling after adding the cream to keep it smooth and creamy.

→ What can be substituted for chicken broth?

Vegetable broth or seafood stock can be used as alternatives to complement the dish's flavors.

→ How should leftovers be stored?

Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently over low heat, adding a splash of broth if needed.

→ Is it possible to add vegetables?

Yes, baby spinach or peas can be stirred in with the tortellini and shrimp for extra color and nutrition.