Shrimp Tortellini With Garlic Sauce Recipe

Shrimp tortellini with garlic sauce is one of those dishes that strikes the perfect balance between indulgence and comfort. The buttery garlic sauce, paired with tender shrimp and pillowy cheese-stuffed tortellini, makes every bite absolutely irresistible. It’s a meal that looks and tastes like something you’d order at a fancy restaurant, but it’s surprisingly easy to make at home. Whether you’re whipping this up for a weeknight dinner or impressing guests, this recipe is a real winner. Plus, the creamy garlic sauce with a touch of spice is something I could eat by the spoonful. Let’s dive into what makes this dish so special and how you can easily pull it off in your kitchen.

this RECIPE

My favorite dinner party moment with this dish 🌟

One evening, I decided to invite a few friends over for a cozy dinner party. I’d been wanting to try this shrimp tortellini with garlic sauce recipe for a while, and this felt like the perfect occasion. As I started cooking, the aroma of garlic sautéing in butter filled the kitchen, and I knew I was onto something. Halfway through, one of my friends sneaked into the kitchen, drawn by the scent. She asked if she could “help,” but I think we both knew she was really just there for a sneak taste! When I finally served the dish, it was met with “oohs” and “ahhs.” I remember one friend saying, “This is better than anything I’ve ever had at a restaurant!” That’s when I knew this recipe had to become a regular part of my rotation.

A little background on shrimp tortellini (and how it’s evolved)

Shrimp tortellini isn’t a traditional dish in any one cuisine, but it brings together some timeless elements from Italian and Mediterranean cooking. Tortellini, those delightful stuffed pasta shapes, originate from the Emilia-Romagna region of Italy. The combination of shrimp and garlic sauce gives the dish a coastal flair that evokes the flavors of both Italian and Southern European coastal dishes. What makes this version unique is the combination of the rich, creamy garlic sauce with the tangy cream cheese and the slight kick from red pepper flakes. Over time, home cooks have experimented with different cheeses and proteins, but this shrimp and tortellini combo is a modern favorite for its balance of richness and freshness.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Shrimp

Shrimp is, of course, the star of the show here. It adds a beautiful sweetness to the dish and pairs perfectly with the creamy garlic sauce. I like to use large shrimp for that juicy bite. If you can’t find large shrimp, medium will do, but you might need to reduce the searing time a bit. If you’re out of shrimp or have dietary restrictions, you could swap it out for chunks of chicken or even a hearty white fish like cod or tilapia. The key is to make sure your protein has a firm texture to stand up to the rich sauce.

Cheese Tortellini

Three-cheese tortellini is like a little pillow of heaven, bringing richness and texture to every bite. While I used Buitoni for this recipe, you can use any refrigerated or even frozen tortellini. If you’re in a pinch, feel free to use another filled pasta like ravioli. If you’re looking for a lighter version, spinach-ricotta tortellini would also work beautifully. And if you want to go all out, homemade tortellini would be a showstopper, though store-bought is definitely the easier route!

Garlic & Butter

You can’t make a garlic sauce without garlic (obviously), and butter is what makes it rich and silky. I like to use unsalted butter so I can control the seasoning as I go. If you only have salted butter, just be mindful of how much additional salt you add at the end.

Heavy Cream & Cream Cheese

These two ingredients are responsible for the luscious creaminess in the sauce. If you’re out of cream cheese, mascarpone would be a luxurious substitute. For a lighter version, you could reduce the amount of heavy cream or use half-and-half instead, though the sauce won’t be as thick.

Spinach

I love adding spinach because it wilts down into the sauce so perfectly and adds a pop of color and nutrition. If you don’t have fresh spinach on hand, frozen works too—just be sure to thaw and squeeze out the excess water first. You could also use kale or even arugula for a peppery twist.

Kitchen gear: What you need (and what you can totally skip)

You don’t need any fancy tools for this recipe, which is part of its charm. But there are a few items that will make things go a bit smoother.

• Large skillet: You’ll want a good 12-inch skillet to sear the shrimp and make the sauce. Non-stick or stainless steel both work, but make sure it’s big enough so the shrimp aren’t crowded, ensuring a nice sear.
• Whisk: This is your best friend for ensuring the sauce is lump-free, especially when you’re incorporating the cream cheese.
• Tongs: These are great for flipping the shrimp and tossing the tortellini in the sauce at the end. A simple spoon will do in a pinch, but tongs make life easier.

If you don’t have one of these items, don’t fret—just use whatever you have on hand, and you’ll still end up with a delicious meal.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Season the shrimp: Sprinkle your shrimp with your favorite all-purpose seasoning. I love using Lawry’s seasoning salt and Mrs. Dash Garlic & Herb for a perfect balance of flavor without overpowering the shrimp.
2. Sear the shrimp: In a large skillet, heat olive or grapeseed oil over medium-high heat. Don’t overcrowd the pan—cook the shrimp in batches to get that perfect golden sear. Just 1-2 minutes on each side is all you need. When they’re pink and opaque, set them aside. (Trust me, overcooking shrimp is all too easy, so watch them closely!)
3. Make the garlic sauce: Lower the heat to medium-low and melt the butter. Once it’s melted, add the minced garlic and cook for about 3 minutes. The key is not to burn the garlic—it should be fragrant but not browned. Then whisk in the flour until it’s fully dissolved. This creates the base for your roux and thickens the sauce.
4. Add the liquid ingredients: Slowly pour in your seafood or chicken stock while whisking continuously. Once the mixture is smooth, stir in the cream cheese until it’s fully melted. The mixture should be creamy without any lumps. Then add the heavy cream and basil, reducing the heat to low. Let it simmer gently for 5-7 minutes, stirring frequently.
5. Cook the tortellini: While the sauce simmers, cook the tortellini according to the package instructions. Drain and set aside.
6. Combine everything: Stir the fresh spinach into the sauce until it wilts. Then add the crushed red pepper flakes and Parmesan, stirring until everything is well combined and the cheese is melted. Taste the sauce and adjust the seasoning if needed. Finally, toss in the cooked shrimp and tortellini, stirring everything together to coat evenly.

Variations I’ve tried (and loved!)

• Gluten-free: Swap out the regular tortellini for a gluten-free variety. You might also need to substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.
• Vegan option: You could make a vegan version of this by using dairy-free cream cheese and heavy cream, as well as a plant-based butter. Instead of shrimp, try using marinated tofu or mushrooms for that meaty texture.
• Spicy twist: If you’re a fan of spice, feel free to up the amount of crushed red pepper flakes. A dash of cayenne pepper would also add a nice kick.
• Add more veggies: I’ve thrown in some roasted cherry tomatoes and mushrooms before, and it was fantastic. You could also add zucchini or bell peppers to make it heartier.

How to serve (and make it look fancy!)

For a beautiful presentation, serve the shrimp tortellini in shallow bowls, which allows the sauce to pool around the pasta. Garnish with extra Parmesan and a few fresh basil leaves to add a pop of color. I also like to sprinkle a pinch of red pepper flakes on top for a little visual drama. Pair this with some warm, crusty bread (perfect for sopping up that sauce) and a side salad with a light vinaigrette to balance out the richness of the dish.

drinks that pair perfectly

To complement the creamy richness of this dish, I’d recommend something light and refreshing. A sparkling water with a twist of lemon or lime works beautifully. If you’re in the mood for something a bit more fun, try a citrusy mocktail like a Virgin Mojito with fresh mint, lime, and a splash of soda water. You could also opt for a chilled iced tea with a hint of peach or raspberry to add a bit of sweetness.

Storage and reheating tips

This dish is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of heavy cream or stock to loosen the sauce as it heats. Be careful not to overheat, or the shrimp might become rubbery. If you’re in a rush, you can microwave it, but be sure to stir halfway through for even heating.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re cooking for a larger crowd, double the recipe—just be sure to sear the shrimp in batches so they don’t overcrowd the pan. For a smaller batch, you can halve the ingredients without any issues. Just watch the sauce closely as it simmers to make sure it thickens properly.

Common questions and answers

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking. This helps them sear better.

What can I use instead of tortellini?

Ravioli or any stuffed pasta works well. You could even use plain pasta like fettuccine or penne in a pinch.

Is it okay to use dried spinach?

Yes, though fresh spinach is best. If using frozen spinach, thaw and drain it before adding to the sauce.

Can I make the sauce ahead of time?

Absolutely! You can make the sauce a day ahead and store it in the fridge. Just reheat it gently and add the tortellini and shrimp when you’re ready to serve.

How do I prevent my sauce from curdling?

Make sure to keep the heat low once you’ve added the cream, and stir frequently to keep everything smooth.

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