Creamy Garlic Shrimp Tortellini
This Creamy Garlic Shrimp Tortellini is luxurious, comforting, and quick to make! Tender shrimp and cheese tortellini in a rich garlic cream sauce—perfect for busy weeknights.
Servings: 4 servings
Ingredients
- 8 oz cheese tortellini fresh or frozen
- 1 lb shrimp peeled and deveined, medium or large size recommended
- 3 tbsp olive oil for sautéing the shrimp and garlic
- 5 cloves garlic minced
- 1 cup heavy cream creates the luscious creamy base
- 1 cup grated Parmesan cheese adds depth and a touch of saltiness
- 0.5 tsp red pepper flakes for subtle heat
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of cheese tortellini and cook according to the package instructions until al dente, usually about 3–5 minutes. Once cooked, drain the tortellini and set aside, reserving about ½ cup of the pasta water.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp and season with salt and pepper. Cook the shrimp for about 2 minutes per side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned. Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in 1 cup of grated Parmesan cheese and ½ teaspoon of red pepper flakes. Stir continuously until the cheese melts and the sauce thickens slightly. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it.
- Return the cooked shrimp to the skillet and gently toss to coat with the garlic cream sauce. Add the drained tortellini and carefully mix everything together until well combined and heated through.
- Remove the skillet from heat. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve immediately with extra Parmesan on the side if desired.
Equipment
- Large pot
- Large skillet
- Wooden spoon or silicone spatula
- Colander
- Garlic press or fine grater
Notes
- Use reserved pasta water to adjust sauce consistency if it becomes too thick.
- For a vegetarian version, substitute shrimp with cooked mushrooms or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of cream or milk.
