Quick way to grow Shrimp Tortellini in Lemon Garlic Cream Sauce
This recipe offers a speedy path to a delectable meal, combining succulent shrimp and cheesy tortellini in a rich, zesty lemon-garlic cream sauce. Perfect for a weeknight dinner, it's packed with flavor and surprisingly easy to prepare.
Equipment
- Large pot
- Large skillet
- Colander
- Lemon zester
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 lb Shrimp large, peeled and deveined
- 18 oz Refrigerated cheese tortellini
- 1.5 cups Heavy cream
- 2 tbsp Butter
- 1 tbsp Olive oil
- 4 cloves Garlic minced
- 1 Lemon juiced and zested
- 0.5 cup Parmesan cheese grated, plus more for serving
- 0.25 cup Fresh parsley chopped
- 0.5 tsp Salt or to taste
- 0.25 tsp Black pepper or to taste
Instructions
Instructions
- Cook tortellini in a large pot of salted boiling water according to package directions until al dente, then drain and reserve some pasta water.
- Melt butter and olive oil in a large skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
- Pour heavy cream into the skillet, bring to a gentle simmer, then whisk in lemon juice, zest, salt, and pepper; simmer for 2-3 minutes until slightly thickened.
- Return tortellini and shrimp to the skillet with the cream sauce, add Parmesan and parsley, and toss to combine, using reserved pasta water if the sauce is too thick.
- Serve immediately, garnishing with extra Parmesan and parsley as desired.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes with the garlic for a subtle kick to the sauce.