This Shrimp Tortellini with Garlic Sauce is creamy, garlicky, and light on fuss tender shrimp and cheese tortellini swim in a silky butter-cream sauce with bright spinach and a hint of red pepper heat. It’s rich but not heavy, with juicy shrimp, pillowy tortellini, and a sauce that clings to every bite.
Top reasons to make this tonight: it cooks fast, uses mostly pantry staples, and tastes restaurant-worthy without the fuss. If you love easy pasta dinners, you might also enjoy a warm crowd-pleaser like my cheesy baked tortellini casserole for another simple weeknight option.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy evenings
- Made with simple pantry and fridge ingredients
- Comforting and rich, yet easy enough for weeknights
- Seafood and pasta together for a satisfying one-pan feel
Ingredients
- All-purpose seasoning for shrimp (Lawry’s seasoning salt and Mrs. Dash garlic & herb), to taste
- 2 lbs. large shrimp, peeled, deveined, tail-off
- 20 oz. refrigerated three-cheese tortelli (Buitoni recommended), refrigerated
- 1 tbsp. olive or grapeseed oil
- 1/3 cup dry white wine
- 8 tbsp. unsalted butter
- 2 tbsp. minced garlic
- 1 tbsp. all-purpose flour
- 6 oz. seafood or chicken stock
- 4 oz. cream cheese, softened
- 2 cups heavy cream
- 1 tsp dried basil
- 5 oz. fresh baby spinach
- 1/4 tsp crushed red pepper
- 1/2 cup freshly grated Parmesan cheese
Step-by-Step Instructions of Shrimp Tortellini with Garlic Sauce
- Season the shrimp lightly with the all-purpose seasoning and set aside.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente; drain and set aside.
- Heat the oil in a large skillet over medium-high heat and sauté the seasoned shrimp 1–2 minutes per side until just pink; remove shrimp to a plate.
- Add 4 tablespoons of the butter to the same skillet and reduce heat to medium. Sauté the minced garlic until fragrant, about 30 seconds.
- Pour in the white wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes to reduce slightly.
- Stir in the remaining 4 tablespoons butter and then sprinkle the flour over the butter-garlic mix; whisk for 1 minute to cook the flour.
- Slowly whisk in the seafood or chicken stock, then add the cream cheese, heavy cream, and dried basil. Bring to a gentle simmer and cook until the sauce thickens, about 3–5 minutes.
- Add the crushed red pepper and season with salt and pepper to taste. Stir in the fresh baby spinach until wilted.
- Fold the cooked tortellini and the cooked shrimp into the sauce; toss gently to coat. Heat through for 1–2 minutes.
- Sprinkle the freshly grated Parmesan over the top, stir briefly, and serve immediately with extra Parmesan on the side.
Tips for Success
- Use full-fat cream and cream cheese for the creamiest sauce.
- Don’t overcook the shrimp they cook quickly and should be slightly firm.
- Save a little pasta water if the sauce needs thinning; it helps bind sauce and pasta.
Substitutions & Variations of Shrimp Tortellini with Garlic Sauce
To Make It Vegan/Gluten-Free:
- Swap tortellini for a vegan, gluten-free filled pasta or gluten-free plain pasta.
- Replace shrimp with pan-seared firm tofu or seasoned chickpeas.
- Use vegan butter, a dairy-free cream (coconut cream or cashew cream), and vegan cream cheese; use vegetable stock.
Variations:
- Stir in sun-dried tomatoes and a squeeze of lemon for brightness.
- Add sliced mushrooms with the garlic for an earthy boost.
- Swap the white wine for dry vermouth or extra stock for a non-alcohol version.
- Toss in fresh herbs like parsley or a pinch of lemon zest before serving.
Storage Instructions of Shrimp Tortellini with Garlic Sauce
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or stock to loosen the sauce.
Freezer: Not ideal for freezing (cream-based sauces can separate), but you can freeze the cooked tortellini and shrimp separately for up to 1 month. Thaw overnight and reheat with fresh sauce.
Make-Ahead: Cook the tortellini and prepare the shrimp up to a day ahead. Keep sauce and components separate; combine and gently reheat before serving.
Frequently Asked Questions (FAQ) of Shrimp Tortellini with Garlic Sauce
Can I use frozen shrimp?
Yes thaw the shrimp completely, pat dry, and remove excess moisture before seasoning and cooking to avoid a watery sauce.
Will the sauce thicken more if I cook it longer?
Yes, simmering will reduce and thicken the sauce. Stir often and add a splash of stock or cream if it becomes too thick.
Can I make this without wine?
Absolutely replace the white wine with an equal amount of chicken or seafood stock plus 1 tsp white wine vinegar for acidity.
Final Toughts
This Shrimp Tortellini with Garlic Sauce is a fast, comforting weeknight winner creamy, garlicky, and warm enough to make the whole kitchen smell like a little celebration. Try it, then come back and tell me how it went: leave a comment and a star rating so other busy cooks know it’s worth making.
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Shrimp Tortellini with Garlic Sauce
A quick and creamy shrimp tortellini dish with garlic sauce perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- All-purpose seasoning for shrimp, to taste
- 2 lbs. large shrimp, peeled, deveined, tail-off
- 20 oz. refrigerated three-cheese tortellini
- 1 tbsp. olive or grapeseed oil
- 1/3 cup dry white wine
- 8 tbsp. unsalted butter
- 2 tbsp. minced garlic
- 1 tbsp. all-purpose flour
- 6 oz. seafood or chicken stock
- 4 oz. cream cheese, softened
- 2 cups heavy cream
- 1 tsp dried basil
- 5 oz. fresh baby spinach
- 1/4 tsp crushed red pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Season the shrimp lightly with the all-purpose seasoning and set aside.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente; drain and set aside.
- Heat the oil in a large skillet over medium-high heat and sauté the seasoned shrimp 1–2 minutes per side until just pink; remove shrimp to a plate.
- Add 4 tablespoons of the butter to the same skillet and reduce heat to medium. Sauté the minced garlic until fragrant, about 30 seconds.
- Pour in the white wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes to reduce slightly.
- Stir in the remaining 4 tablespoons butter and then sprinkle the flour over the butter-garlic mix; whisk for 1 minute to cook the flour.
- Slowly whisk in the seafood or chicken stock, then add the cream cheese, heavy cream, and dried basil. Bring to a gentle simmer and cook until the sauce thickens, about 3–5 minutes.
- Add the crushed red pepper and season with salt and pepper to taste. Stir in the fresh baby spinach until wilted.
- Fold the cooked tortellini and the cooked shrimp into the sauce; toss gently to coat. Heat through for 1–2 minutes.
- Sprinkle the freshly grated Parmesan over the top, stir briefly, and serve immediately with extra Parmesan on the side.
Notes
Use full-fat cream and cream cheese for the best texture. Adjust the seasoning to taste, and remember not to overcook the shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood