Shrimp Tortellini With Garlic Sauce Recipe

Shrimp Tortellini with Garlic Sauce is one of those dishes that feels luxurious but is surprisingly easy to whip up. I stumbled upon this combination one lazy Saturday afternoon, staring into my fridge, looking for something quick yet indulgent. That’s when I spotted some tortellini, shrimp, and a whole lot of garlic—and suddenly, dinner was sorted. This recipe blends tender shrimp, cheesy tortellini, and a creamy, garlicky sauce that will have everyone coming back for seconds (or thirds!). Plus, with spinach sneaking in, it even feels a bit virtuous.

If you’re like me, you’ll love how adaptable this dish is. You can tweak the ingredients based on what you have in the fridge, and it always turns out delicious. It’s the kind of recipe that feels fancy enough for a dinner party but simple enough for a weeknight meal. So, let’s dive into the details!

this RECIPE

A little backstory: Why I love this shrimp tortellini dish

One of my favorite things about this recipe is how it reminds me of the meals my grandmother used to make. She was all about rich flavors and easy-to-make dishes that felt comforting. Growing up, garlic, butter, and pasta were staples in her kitchen, and she always insisted on cooking with seafood. Shrimp was her go-to, and while I used to be a picky eater (like many kids), the combination of garlic and butter always made it irresistible. Fast forward to today, and this shrimp tortellini brings all those memories flooding back, but with a modern twist thanks to the creamy garlic sauce and spinach.

But beyond nostalgia, this recipe is a total crowd-pleaser. It’s perfect for those nights when you want something indulgent but don’t have hours to spend in the kitchen. I’ve made this dish countless times for friends and family, and it’s always a hit.

Let’s talk ingredients: what makes this dish work (and substitutions!)

• Shrimp: The star of the show! I prefer using large shrimp, peeled and deveined, with the tails off for convenience. The shrimp cook quickly and absorb the garlic butter sauce beautifully. If you’re out of shrimp, scallops or even chunks of lobster would make an excellent alternative.
• Three Cheese Tortellini: I used Buitoni’s refrigerated version, which is rich and satisfying. You can also swap it out for any tortellini you have on hand, whether it’s spinach and ricotta or even a meat-stuffed version. The cheesy filling adds a delightful contrast to the creamy sauce.
• Butter and Olive Oil: I always use a mix of butter and olive oil for searing the shrimp. The olive oil helps prevent the butter from burning while still adding that rich flavor. Grapeseed oil works too if you’re running low on olive oil.
• Garlic: No skimping here! Garlic is the heart of the sauce. I suggest mincing it yourself for the freshest flavor, but in a pinch, the jarred version will do. If you’re out of fresh garlic, garlic powder can be a quick substitute, though the flavor won’t be as vibrant.
• White Wine: This adds depth to the sauce and helps deglaze the pan, lifting all those tasty shrimp bits. Any dry white wine works—Pinot Grigio or Sauvignon Blanc are good choices. Don’t worry, the alcohol cooks off, but if you prefer to skip it, you can substitute with a splash of chicken or seafood stock.
• Seafood or Chicken Stock: It adds an extra layer of flavor to the sauce. I tend to use seafood stock when making shrimp dishes for that briny, oceanic flavor, but chicken stock is more than fine if that’s what you’ve got.
• Cream Cheese & Heavy Cream: These two create the silky smooth texture of the sauce. If you’re looking for a lighter option, you could swap the cream for half-and-half or even whole milk, though the sauce won’t be quite as rich.
• Spinach: A handful of fresh baby spinach balances the richness and adds a pop of color. You can leave it out or replace it with kale or arugula if you want to switch things up.
• Parmesan Cheese: No creamy pasta is complete without some freshly grated Parmesan. It melts into the sauce, adding a nutty, salty kick. If you’re out of Parmesan, Pecorino Romano works well too, though it’s a bit sharper.

The essential kitchen tools you’ll need

Don’t worry—you won’t need any fancy kitchen gadgets for this recipe, but having a few basics on hand will make things easier.

• 12-inch skillet: You’ll need something large enough to accommodate the shrimp and sauce. I love using a non-stick skillet to keep things from sticking, especially when working with garlic and butter.
• Tongs: These make flipping the shrimp a breeze. If you don’t have tongs, a simple spatula works, but tongs are a game-changer.
• Whisk: For ensuring that the cream cheese and heavy cream blend smoothly into the sauce. If you don’t have a whisk, just stir vigorously with a spoon or fork.
• Pasta strainer: Draining the tortellini is easier with a good strainer. If you don’t have one, using a slotted spoon to scoop out the tortellini works too (just don’t burn yourself!).

Step-by-step: How to make shrimp tortellini with garlic sauce

Step 1: Prep and sear the shrimp

Start by seasoning your shrimp generously with all-purpose seasoning. I like using a blend of Lawry’s seasoning salt and Mrs. Dash’s garlic and herb for an extra punch of flavor. Heat some olive oil in your skillet over medium-high heat. Add the shrimp in batches (don’t overcrowd the pan!), searing each side for about 1-2 minutes until they’re pink and slightly caramelized. Remove the shrimp and set them aside while you work on the sauce. (Pro tip: Don’t overcook the shrimp—keep them plump and juicy by not cooking them for too long.)

Step 2: Make the garlic butter sauce

Turn the heat down to medium-low and deglaze the skillet with white wine, scraping up all those tasty bits left from searing the shrimp. Now, melt 6 tablespoons of butter into the pan along with the minced garlic. Let the garlic cook for about 3 minutes until it’s fragrant—your kitchen will smell amazing at this point! Stir in the flour, ensuring it’s fully dissolved to avoid any lumps.

Step 3: Add the creaminess

Gradually whisk in the seafood or chicken stock. Add the cream cheese next and whisk until the sauce is smooth and creamy. If you see any lumps, just keep whisking! Now, pour in the heavy cream and sprinkle in the dried basil. Lower the heat and let the sauce simmer uncovered for 5-7 minutes, stirring occasionally, until it thickens slightly.

Step 4: Cook the tortellini

While the sauce simmers, cook your tortellini according to the package instructions. Once cooked, drain and set aside. (Quick tip: Save a little bit of the pasta water in case you need to thin out your sauce later.)

Step 5: Combine and serve

Add fresh spinach to the sauce, stirring until it wilts. Toss in the crushed red pepper and Parmesan cheese, stirring until the cheese melts into the sauce. Taste the sauce at this point—you may want to add a pinch of salt or extra pepper. Now, fold the shrimp and cooked tortellini into the sauce, stirring gently to coat everything evenly.

Step 6: Plate and enjoy!

Transfer the shrimp tortellini to a serving dish, sprinkle with extra Parmesan or red pepper flakes for garnish, and serve warm.

Variations you can try!

This dish is incredibly versatile, so feel free to play around with ingredients and flavors.

• Gluten-free: Swap the tortellini for gluten-free pasta or gluten-free ravioli. Be sure to use gluten-free flour when thickening the sauce as well.
• Low-carb: Instead of tortellini, use zucchini noodles (zoodles) or spaghetti squash to make a lighter, low-carb version.
• Vegan option: For a plant-based take, you can use vegan tortellini and replace the shrimp with sautéed mushrooms or tofu. Use a vegan butter substitute and coconut cream in place of the heavy cream and cream cheese.
• Spicy kick: Want more heat? Double up on the crushed red pepper flakes, or add a diced jalapeño to the garlic butter sauce.
• Seafood medley: Feel free to add scallops, mussels, or even crab meat to the shrimp for a seafood lover’s dream.

Serving suggestions for the perfect plate

When serving shrimp tortellini, presentation is key—especially if you’re trying to impress. I like to pile the pasta and shrimp high in a shallow bowl, then sprinkle it with extra Parmesan and a little parsley for a pop of green. If you’re hosting a dinner party, pairing it with a simple arugula salad and some crusty garlic bread is always a hit.

Drink pairings 🍷

Since this dish is rich and creamy, you’ll want something crisp to cut through that richness. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the garlic and shrimp beautifully. If you prefer red wine, a light Pinot Noir would work nicely too. And if you’re a fan of sparkling beverages, a glass of Prosecco is always a fun, bubbly pairing for pasta dishes like this.

Leftovers? Here’s how to store and reheat

This shrimp tortellini keeps well for up to 3 days in the fridge. Just store it in an airtight container. When reheating, do it gently—low heat on the stovetop works best to keep the sauce from separating. If the sauce gets too thick, add a splash of chicken stock or a bit of milk to loosen it up. And make sure not to overheat the shrimp when reheating—they can get rubbery.

How to scale the recipe

Whether you’re cooking for two or ten, this recipe can easily be adjusted. If you’re doubling the recipe, use a larger pan to prevent overcrowding when searing the shrimp, and maybe bump up the amount of sauce a bit since everyone will want extra. If halving the recipe, everything scales down pretty smoothly—just keep an eye on the sauce thickness, as it might reduce faster in smaller quantities.

Final thoughts

If you’re craving comfort food that feels a little bit fancy, this shrimp tortellini with garlic sauce will hit the spot. It’s creamy, garlicky, and loaded with flavor, but it’s also flexible enough to adapt to whatever ingredients you have on hand. Whether you make it for a weeknight meal or a special occasion, this dish is bound to become a staple in your recipe rotation. So go ahead—give it a try, and feel free to experiment along the way!

FAQs

1. Can I make this ahead of time?
Yes, but I recommend cooking the shrimp and pasta fresh. You can prepare the sauce a day ahead and store it in the fridge. Just reheat gently before combining with shrimp and pasta.

2. What’s the best way to reheat leftovers?
Reheat on low heat on the stovetop, adding a little extra cream or stock to keep the sauce smooth. Avoid microwaving, as it can overcook the shrimp.

3. Can I use frozen shrimp?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to avoid excess water in the skillet.

4. What other types of pasta can I use?
Any pasta will work! Fettuccine, penne, or even ravioli would make great substitutes if you don’t have tortellini.

5. Can I skip the wine?
Yes, you can! Just use a bit more stock to deglaze the pan, and it’ll still turn out delicious.

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