Shrimp Tortellini With Garlic Sauce Recipe

Shrimp tortellini with garlic sauce is one of those dishes that always hits the spot. Whether you’re craving something creamy, garlicky, or packed with shrimp, this meal delivers it all in one comforting bowl. The tender tortellini, the buttery shrimp, and that irresistible garlic sauce—it’s the kind of meal you make when you want to impress, but secretly, it’s easy enough for a weeknight dinner. Trust me, once you taste it, you’ll want to put this on your regular dinner rotation!

This recipe comes from a love of combining two things: a creamy pasta dish and perfectly cooked shrimp. There’s something magical about the rich sauce soaking into cheese-filled tortellini, with the slight kick of red pepper flakes and the brightness of fresh spinach cutting through the richness. I’ve played around with variations of this dish over the years, and this one, packed with flavor and just the right amount of indulgence, is hands down my favorite.

this RECIPE

How I discovered this gem of a dish

I’ll never forget the first time I made shrimp tortellini with garlic sauce. It was one of those days where you just stare at your fridge wondering what in the world to cook for dinner. I had some shrimp, some tortellini, and the usual pantry staples, and that’s when it clicked—why not combine them? The result was a happy accident that my family fell in love with immediately. The creamy garlic sauce, paired with the plump shrimp and tender pasta, was pure comfort food magic. I’ve since refined the recipe, but that spontaneous kitchen moment remains one of my favorites.

Every time I make this dish, the rich aroma of garlic simmering in butter takes me back to that evening—when a random mix of ingredients turned into something so delightful. I think that’s one of the best parts of cooking—sometimes the best meals aren’t planned, they just happen.

The origin story of shrimp tortellini with garlic sauce

While shrimp tortellini itself doesn’t hail from a specific, historic origin, it’s a mash-up of Italian inspiration with a bit of seafood flair. Tortellini, a traditional Italian stuffed pasta, often comes filled with cheeses or meats and is typically served with butter or cream-based sauces in northern Italy. Adding shrimp to the mix gives the dish a coastal twist that feels both luxurious and comforting.

Garlic sauces have been a staple in Mediterranean cooking for centuries, and the idea of combining garlic with seafood is a match made in heaven. Over time, dishes like shrimp scampi and creamy garlic sauces have gained popularity outside of Italy, and it’s no surprise why! This recipe blends both the Italian love for pasta and seafood into one irresistible meal.

Let’s talk ingredients: fresh, flavorful, and versatile

• Shrimp: This is the star of the show. You’ll want large shrimp for their juicy texture and bite. If you’re out of shrimp, scallops or even chunks of a firm fish like cod could work in a pinch. Just make sure to adjust the cooking time to avoid overcooking. Shrimp is low in calories and packed with protein, making it a nutritious choice too!
• Three-cheese tortellini: These little pasta pockets are filled with a mixture of cheeses that complement the richness of the garlic sauce. If you can’t find fresh tortellini, you could swap it with dried or even ravioli for a fun twist. The key is to use something that’s filled with cheese to keep that creamy, indulgent vibe going.
• Minced garlic: The heart of the sauce. Fresh garlic works best for that punchy flavor, but in a pinch, you could use jarred minced garlic. Just make sure it’s nice and fragrant before you move on to the next step.
• Heavy cream & cream cheese: These two make the sauce luscious and thick, coating every bite of tortellini. For a lighter option, you could sub half-and-half for the heavy cream or use a lower-fat cream cheese, but keep in mind the sauce won’t be quite as rich.
• Spinach: This adds a pop of color and a touch of healthiness to the dish. You can easily substitute kale or Swiss chard if that’s what you have on hand.
• Parmesan cheese: Freshly grated is key here! It adds that salty, nutty flavor and helps thicken the sauce. Pecorino Romano is a nice substitute if you’re looking for a sharper, saltier kick.

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

To whip up this shrimp tortellini, you don’t need anything too fancy, but a few tools make the process smoother:

• Large skillet: You’ll want a 12-inch skillet so the shrimp can cook in a single layer. This helps them sear evenly and get that lovely golden color.
• Whisk: Essential for mixing up the sauce without lumps. Trust me, a whisk makes all the difference when you’re incorporating cream cheese into the sauce.
• Tongs: These are handy for flipping shrimp quickly without splattering oil everywhere. If you don’t have tongs, a spatula works too, but tongs just make things easier.
• Pasta pot and colander: You’ll need these for cooking and draining the tortellini. Be sure to save a little pasta water in case your sauce needs thinning later.

Step-by-step: my foolproof method (with a few tips along the way)

1. Season the shrimp: Sprinkle your shrimp with all-purpose seasoning. I love using a mix of Lawry’s seasoning salt and Mrs. Dash garlic & herb. It adds the perfect base layer of flavor. Don’t skimp on this step—seasoned shrimp are what make the dish pop!
2. Sear the shrimp: Heat up your skillet with some olive or grapeseed oil. Work in batches so the shrimp have plenty of room to cook. Cook them for about 1-2 minutes per side. You’re looking for that perfect pink color. Remove and set aside.
3. Make the garlic butter base: Reduce the heat to medium-low and melt 6 tablespoons of butter in the same skillet. Add minced garlic and let it cook for about 3 minutes. Stir often—burned garlic can ruin a dish, and it cooks fast!
4. Build the sauce: Stir in 1 tablespoon of flour until it dissolves. This will help thicken your sauce. Then, whisk in the stock (seafood or chicken works great) and cream cheese. Keep stirring until it’s all smooth and lump-free. Once that’s done, pour in the heavy cream and dried basil, letting the sauce simmer for about 5-7 minutes. Keep an eye on it and stir frequently so nothing sticks.
5. Cook the pasta: While your sauce is thickening, cook the tortellini according to the package instructions. Drain and set aside.
6. Add spinach and finish the sauce: Stir the fresh spinach into your sauce. Once it wilts down (this takes just a minute), add the crushed red pepper and Parmesan cheese. Stir until the cheese melts into the sauce, then taste and season if needed.
7. Combine and serve: Gently fold the cooked tortellini and shrimp back into the sauce. Stir everything together, making sure each tortellini is well-coated. Serve warm, with an extra sprinkle of Parmesan if you like!

Variations and adaptations: make it your own!

There are so many ways you can customize this shrimp tortellini recipe based on what you have on hand or your dietary needs.

• Gluten-free: Swap out the regular tortellini for gluten-free pasta or gluten-free ravioli. The sauce will work just as well with either.
• Vegan option: Skip the shrimp and use a plant-based tortellini. Replace the cream and cream cheese with a vegan alternative like cashew cream or coconut cream. The flavor will be a little different, but still creamy and delicious.
• Add vegetables: You can bulk this up with other veggies too! Mushrooms, zucchini, or roasted red peppers would be amazing in the sauce.
• Spicy kick: If you love heat, increase the red pepper flakes or add a dash of cayenne to the shrimp seasoning.

Serving suggestions: let’s make it pretty!

When serving this dish, I like to garnish it with a little extra Parmesan and a few red pepper flakes for a pop of color. A sprinkle of fresh herbs like parsley or basil brightens the whole plate. For a little extra flair, serve it in shallow bowls with some crusty bread on the side to mop up the creamy garlic sauce.

what to drink with this dish

For a refreshing drink pairing, I love serving this dish with a sparkling water infused with lemon or lime. It cuts through the richness of the sauce perfectly. If you’re in the mood for something a little sweeter, a cold glass of iced tea with a hint of mint pairs beautifully with the garlic and shrimp.

Another option is a chilled cucumber lemonade. The cool, crisp flavor of cucumber is refreshing and balances the creamy sauce in a wonderful way.

Storage and reheating tips

If you have leftovers (and I hope you do, because they’re delicious), store them in an airtight container in the fridge for up to 2 days. When reheating, you might notice the sauce thickens a bit, so add a splash of cream or milk to loosen it up. Heat slowly on the stovetop or in the microwave, stirring frequently to avoid any hot spots.

Scaling the recipe: cooking for a crowd or just two?

This recipe serves about four, but it’s easy to adjust. If you’re cooking for a crowd, just double the ingredients—no need to adjust the cooking times. For a smaller batch, cut the ingredients in half. One thing to note: when making a smaller portion, you’ll want to keep an eye on the sauce to make sure it doesn’t reduce too much.

Common questions

Can I use frozen shrimp?
Absolutely! Just make sure they’re thawed and patted dry before cooking.

Can I make this ahead of time?
Yes, but it’s best when fresh. If you’re prepping ahead, cook the components separately and combine them right before serving.

Can I freeze leftovers?
The sauce can become grainy when frozen due to the cream, so it’s best to enjoy this dish fresh or within a couple of days.

What’s the best way to reheat the tortellini?
Gently reheat on the stove with a splash of cream or milk to keep the sauce silky.

Can I add other seafood?
Definitely! Scallops or lobster would be amazing additions to this dish.

Now that you’ve got the lowdown on this shrimp tortellini with garlic sauce, I can’t wait for you to try it! Whether you stick to the original or tweak it to fit your taste, it’s sure to become a family favorite.

Print