Creamy Garlic Shrimp Tortellini
If you’re craving a dish that combines indulgent creaminess with the savory goodness of shrimp and cheese tortellini, look no further than this Creamy Garlic Shrimp Tortellini. It’s a quick and satisfying meal that’s perfect for weeknight dinners or impressing guests without spending hours in the kitchen. This dish blends tender shrimp, al dente tortellini, and a luscious garlic-Parmesan sauce that will have you coming back for seconds. Whether you’re a pasta lover or just in need of a comforting yet elegant dinner, this recipe is sure to hit all the right notes.
Why Creamy Garlic Shrimp Tortellini is Worth Your Time
There’s something magical about a creamy pasta dish that feels both luxurious and homey. The shrimp adds a delightful seafood twist that makes this meal stand out from your typical cream sauce pasta. Plus, using cheese tortellini means you’re getting a little pocket of cheesy goodness in every bite — no extra cheese needed. This recipe is straightforward, with minimal ingredients but maximum flavor, making it a fantastic option for busy cooks who want to elevate their dinner game without complicated steps. The garlic and Italian seasoning bring a fragrant depth, while the Parmesan cheese enriches the sauce to silky perfection. If you love dishes like Creamy Tomato Basil Shrimp Pasta, this one will quickly become a favorite in your rotation.
Ingredient Breakdown
- 12 oz cheese tortellini – The star of the dish, providing a cheesy, tender base that pairs perfectly with the creamy sauce.
- 1 lb shrimp, peeled and deveined – Adds protein and a sweet, briny flavor. Fresh or frozen shrimp both work well.
- 3 tbsp olive oil – For sautéing the shrimp and garlic, delivering richness and a subtle fruity note.
- 4 cloves garlic, minced – Garlic is essential here, infusing the sauce with its signature aroma and taste.
- 1 cup heavy cream – Creates the luscious creamy sauce that coats the shrimp and tortellini.
- 1 cup grated Parmesan cheese – Adds a sharp, nutty flavor and helps thicken the sauce.
- 1 tsp Italian seasoning – A fragrant blend of herbs that complements the garlic and shrimp beautifully.
- Salt and pepper to taste – Enhances all the flavors in the dish.
- Chopped fresh parsley for garnish – Adds a fresh pop of color and a hint of herbal brightness.
What’s in the Gear List
- Large pot – to cook the tortellini.
- Large skillet or sauté pan – for cooking the shrimp and making the sauce.
- Wooden spoon or spatula – to stir the sauce gently.
- Colander – to drain the pasta.
- Chef’s knife and cutting board – for mincing garlic and chopping parsley.
- Measuring cups and spoons – to get your amounts just right.
Directions: Creamy Garlic Shrimp Tortellini
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes. Drain the tortellini, reserving ½ cup of the pasta water for later, and set aside.
Step 2: Sauté the Shrimp
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season with salt, pepper, and half of the Italian seasoning. Cook for 2 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Cook the Garlic
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned, stirring constantly to prevent burning.
Step 4: Make the Cream Sauce
Pour in 1 cup of heavy cream and stir to combine with the garlic. Add the remaining Italian seasoning. Allow the cream to simmer gently for 2-3 minutes, stirring occasionally, until it starts to thicken.
Step 5: Add Parmesan and Season
Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Combine Shrimp and Tortellini
Return the cooked shrimp to the skillet along with the drained tortellini. Toss everything together gently to coat the pasta and shrimp in the creamy garlic sauce. Heat for another minute until everything is warmed through.
Step 7: Garnish and Serve
Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately for the best flavor and texture. This dish pairs wonderfully with a side of Easy Garlic Bread to soak up every bit of that delicious sauce.
Ingredient Swaps & Substitutions
- Cheese Tortellini: You can substitute with spinach or mushroom tortellini for a different flavor profile.
- Shrimp: If you prefer, substitute with cooked chicken breast or scallops for a different protein.
- Heavy Cream: For a lighter version, use half-and-half or coconut milk, though the sauce will be less rich.
- Parmesan Cheese: Use Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free alternative.
- Olive Oil: Butter can be used for a richer flavor when sautéing the shrimp.
Notes from the Test Kitchen
- Don’t overcook the shrimp – they cook quickly and become rubbery if left too long.
- Reserve some pasta water before draining; it’s perfect for adjusting the sauce consistency without watering down the flavor.
- Fresh garlic is key to getting that vibrant flavor. Avoid pre-minced garlic if possible.
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- To make this dish even more colorful, toss in some sautéed spinach or sun-dried tomatoes.
Keep It Fresh: Storage Guide
This creamy garlic shrimp tortellini is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce and prevent it from drying out. Avoid microwave reheating if possible, as it can cause the sauce to separate.
Creamy Garlic Shrimp Tortellini Q&A
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp fully before cooking. Pat them dry to avoid excess moisture, which can affect the sauce’s texture.
Is this recipe suitable for meal prep?
Yes, but keep in mind the sauce may thicken when refrigerated. Reheat gently and add liquid as needed. For best taste and texture, enjoy within 2 days.
Can I make this dish gluten-free?
Yes, simply swap out traditional cheese tortellini for a gluten-free variety. Just adjust the cooking time according to the package instructions.
What side dishes go well with Creamy Garlic Shrimp Tortellini?
This dish pairs beautifully with a crisp green salad or garlic bread. If you want to switch things up, try serving it alongside Creamy Roasted Red Pepper Rigatoni for an Italian-inspired feast.
What to Make After This
- Creamy Tomato Basil Shrimp Pasta – Another shrimp pasta dish that’s rich with fresh basil and tomato flavors.
- Creamy Roasted Red Pepper Rigatoni – A vibrant and creamy rigatoni pasta featuring smoky roasted red peppers.
- Easy Garlic Bread – Perfect to accompany any pasta dish, crispy on the outside and buttery on the inside.
See You at the Table
Nothing beats the feeling of sharing a warm, creamy pasta dish with loved ones. This Creamy Garlic Shrimp Tortellini is more than just a meal; it’s an experience of flavors and textures that bring comfort and joy. Whether it’s a cozy weeknight dinner or a special occasion, this dish is sure to delight. So grab your skillet, get cooking, and enjoy every bite!
Share on Pinterest
Creamy Garlic Shrimp Tortellini
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 12 oz cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes. Drain the tortellini, reserving ½ cup of the pasta water for later, and set aside.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season with salt, pepper, and half of the Italian seasoning. Cook for 2 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned, stirring constantly to prevent burning.
- Pour in 1 cup of heavy cream and stir to combine with the garlic. Add the remaining Italian seasoning. Allow the cream to simmer gently for 2-3 minutes, stirring occasionally, until it starts to thicken.
- Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked shrimp to the skillet along with the drained tortellini. Toss everything together gently to coat the pasta and shrimp in the creamy garlic sauce. Heat for another minute until everything is warmed through.
- Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately for the best flavor and texture.
Notes
- Don’t overcook the shrimp to avoid rubbery texture.
- Reserve pasta water to adjust sauce consistency without diluting flavor.
- Use fresh garlic for the best aroma and taste.
