Shrimp Tortellini with Garlic Sauce – Easy 30-Minute Dinner Recipe

The first time I made this shrimp tortellini with garlic sauce, the kitchen smelled like an Italian bistro—garlicky, buttery, and just a little bit fancy. Picture plump cheese tortellini tangled with juicy shrimp, all slicked with a creamy, garlicky sauce that clings to every bite. Honestly, I can’t think of an easier way to feel like you’re treating yourself (or your family) on a Tuesday night!

This recipe came about during one of those “what’s for dinner?” scrambles, when I realized I had a bag of frozen shrimp and some fresh tortellini in the fridge. I’d just finished a long day, and the last thing I wanted was a pile of dishes or a complicated ingredient list. So, I grabbed some garlic, a splash of cream, and a handful of Parmesan—boom, the shrimp tortellini with garlic sauce was born.

Since then, it’s become a go-to. You know those meals that feel special but are secretly ridiculously easy? That’s this one. The recipe has evolved a little—sometimes I toss in spinach or sun-dried tomatoes, but honestly, the core flavors of garlic, shrimp, and pasta are always the star. If you’re looking for a dinner that’s fast, crowd-pleasing, and just a tiny bit luxurious, you’re in the right place. Shrimp tortellini with garlic sauce is a dinner you’ll crave again and again—trust me, I speak from experience (and a lot of repeat family requests!).

Whether you’re cooking for picky eaters, someone you want to impress, or just yourself (hey, you deserve it!), this recipe checks all the boxes. Let’s get cooking—and bring a little restaurant magic home.

Why You’ll Love This Shrimp Tortellini with Garlic Sauce

After making shrimp tortellini with garlic sauce more times than I can count (and tweaking it to perfection), I can confidently say it’s one of my favorite easy dinner recipes. Here’s why you’ll love it too:

• Quick & Easy: Ready in just 30 minutes, from start to finish. Perfect for busy weeknights or whenever you want something delicious without waiting around.
• Simple Ingredients: No fancy or hard-to-find stuff here. Most of what you need is probably in your fridge or pantry right now.
• Restaurant-Quality Flavor: The garlic sauce is rich, creamy, and so flavorful. It tastes like something you’d order out, but you made it at home—no tipping required.
• Crowd-Pleaser: This one gets rave reviews every single time. Even my picky eater nephew asked for seconds (and that’s saying something!).
• Versatile: Works for a casual weeknight, a cozy date night, or even a small dinner party with friends. It’s fancy enough to feel special, but easy enough for everyday.
• One-Pan Wonder: Fewer dishes, more flavor. Shrimp, sauce, and tortellini all come together in one skillet for easy cleanup.
• Customizable: Want more veggies? Toss them in. Spicy kick? Add a shake of red pepper flakes. You can make it your own with just a few tweaks.

What really sets this shrimp tortellini with garlic sauce apart is the simplicity of the garlic sauce—it’s made by gently sautéing fresh garlic in butter, then whisking in a splash of broth and cream. The result is a silky, garlicky sauce that soaks into every bite of pasta and shrimp. I’ve tested this method a bunch of times, and it’s basically foolproof. No curdling, no greasy pools—just a smooth, dreamy sauce that tastes like you worked way harder than you did.

Honestly, it’s the kind of recipe that makes you close your eyes on the first bite. Comforting, a little decadent, but not too heavy. I love serving it when I want to make a regular night feel special, or when I need to whip up something impressive without stress. Make this once, and you’ll want to keep it on regular rotation—I know I do!

Ingredients Needed for Shrimp Tortellini with Garlic Sauce

This recipe keeps things simple, but every ingredient plays its part in creating bold flavors and a luscious, comforting texture. Here’s what you’ll need to make shrimp tortellini with garlic sauce:

• Cheese Tortellini (1 lb / 450g, fresh or refrigerated): The quick-cooking kind is best. I usually grab Rana or Buitoni—both have a rich cheese filling and a nice bite. If you’re using frozen tortellini, just add a couple extra minutes to the cooking time.
• Large Shrimp (1 lb / 450g, peeled and deveined): I like tail-off for easier eating, but you do you! If using frozen, thaw and pat dry before cooking. Wild-caught shrimp have a slightly sweeter flavor, but any large shrimp will work.
• Unsalted Butter (3 tbsp / 45g): Adds richness and that classic garlic-butter flavor. If you only have salted butter, just go lighter on the salt later.
• Olive Oil (3 tbsp / 45ml): Helps get a golden sear on the shrimp and prevents the butter from burning.
• Garlic (6 cloves, minced): The star of the show! Use fresh garlic for best flavor. If you’re a garlic lover like me, don’t be shy—add an extra clove or two for even more punch.
• Chicken or Vegetable Broth (1/2 cup / 120ml): Lifts up all those tasty pan bits and lays the foundation for the sauce. I find low-sodium works best so you can control the salt.
• Heavy Cream (1/2 cup / 120ml): Makes the sauce silky and slightly decadent. For a lighter version, you can swap in half-and-half, but I love the richness of real cream.
• Parmesan Cheese (1/4 cup / 25g, grated): Adds salty, nutty depth and helps thicken the sauce. I always recommend grating it fresh if you can—it melts so much better than the pre-shredded stuff.
• Red Pepper Flakes (1/4 tsp, optional): For a little heat. Totally optional, but I like the tingle it adds!
• Salt and Black Pepper, to taste: Don’t forget to season as you go. The shrimp and sauce both need a little love here.
• Fresh Parsley (2 tbsp / 8g, chopped): For color, freshness, and that finishing touch. Substitute with basil or chives if you prefer.
• Lemon Zest (from 1 lemon): Brightens the whole dish and balances the richness. Don’t skip it if you can help it!

Ingredient Tips: For the best shrimp tortellini with garlic sauce, use fresh tortellini and shrimp that are as fresh as possible. If you’re out of heavy cream, full-fat coconut cream can work in a pinch (it’ll add a light coconut flavor, but still delicious!).

Substitutions: Swap in gluten-free tortellini if needed (I like the Cappello’s brand for GF). For a dairy-free version, use a plant-based cream and cheese. And if you want extra veggies, toss in a handful of baby spinach or halved cherry tomatoes in the last step—they wilt perfectly into the sauce.

Equipment Needed

You don’t need a fancy kitchen for shrimp tortellini with garlic sauce—just a few basics and you’re good to go:

• Large Skillet or Sauté Pan (12-inch preferred): I use a nonstick or stainless steel pan for this. A big surface area helps everything cook evenly and gives the shrimp room to sear.
• Medium or Large Pot: For boiling the tortellini. If you only have a small pot, just cook the tortellini in batches.
• Colander: For draining the pasta. A slotted spoon also works if you’re short on space.
• Cutting Board & Sharp Knife: For mincing garlic and chopping parsley. I keep a small paring knife handy for zesting the lemon, too.
• Microplane or Fine Grater: For lemon zest and Parmesan. If you don’t have one, a regular box grater works (just be careful not to zest too deep into the bitter white pith).
• Tongs or a Wooden Spoon: For tossing everything together at the end.

Equipment Tips: If you’re using stainless steel, let the oil get hot before adding shrimp so they don’t stick. And don’t stress if you don’t have a microplane—just finely mince the lemon zest.

Budget-Friendly Note: I’ve made this entire recipe with secondhand pots and a $10 skillet from the discount store. Don’t let the idea of “special equipment” keep you from making shrimp tortellini with garlic sauce—it’s truly a one-pan wonder!

How to Make Shrimp Tortellini with Garlic Sauce

1. Cook the Tortellini:
   
   Bring a large pot of salted water to a boil. Add 1 lb (450g) cheese tortellini and cook according to package instructions, usually 2–4 minutes for fresh or refrigerated tortellini (or 5–7 minutes for frozen). Stir gently to prevent sticking. When they float and are tender but not mushy, drain and set aside. (Tip: Reserve 1/4 cup (60ml) of pasta water in case you want to loosen the sauce later.)
2. Prep the Shrimp:
   
   While the tortellini cooks, pat 1 lb (450g) shrimp dry with paper towels. Season lightly with salt and black pepper. (Dry shrimp sear better and get that lovely golden color.)
3. Sear the Shrimp:
   
   Heat 2 tbsp (30ml) olive oil and 1 tbsp (15g) butter in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed). Sear for about 1–2 minutes per side, just until they’re pink and opaque. Don’t overcook—they’ll finish in the sauce later. Remove shrimp to a plate.
4. Sauté the Garlic:
   
   Lower heat to medium. Add remaining 2 tbsp (30g) butter to the skillet. Add 6 cloves garlic, minced, and cook for 1 minute until fragrant. Stir constantly and watch closely—garlic burns fast!
5. Deglaze the Pan:
   
   Pour in 1/2 cup (120ml) chicken or vegetable broth. Scrape up any tasty brown bits from the bottom of the pan. Let it simmer for about 2 minutes—this adds deep, savory flavor and helps build the sauce.
6. Make the Creamy Garlic Sauce:
   
   Stir in 1/2 cup (120ml) heavy cream and 1/

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