Creamy Lemon Shrimp Tortellini

$- 12 ounces cheese tortellini (fresh or frozen) - 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - Salt and pepper to taste - 2 tablespoons chopped fresh parsley (for garnish) For this dish, using fresh or frozen ingredients works great. I recommend fresh tortellini for the best taste. If you can’t find it, frozen tortellini is a good choice. You can also swap the shrimp for chicken or even tofu. Just make sure to adjust cooking times slightly. Fresh tortellini tastes softer and has a delightful chew. It cooks quickly and absorbs flavors well. Frozen tortellini, while convenient, may take a bit longer to cook. Both options work in this recipe. If you use frozen, just follow the package directions for cooking. Remember, the goal is to have a tender pasta that holds the creamy lemon sauce beautifully. {{ingredient_image_1}} Start by boiling water in a large pot. Once it boils, add 12 ounces of cheese tortellini. Cook according to the package instructions. This usually takes about 3-5 minutes for fresh tortellini and a bit longer for frozen. When the tortellini floats, it is ready. Drain it well and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells good. Be careful not to let it burn. Then, add 1 pound of peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until they turn pink. Season with salt and pepper. Once cooked, take the shrimp out and set them aside. In the same skillet, pour in 1 cup of heavy cream. Let it simmer gently. Stir in 1 cup of freshly grated Parmesan cheese, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice. Mix until the cheese melts and the sauce is smooth. This creamy lemon sauce is the star of the dish. Now, add the cooked tortellini and shrimp back into the skillet. Toss everything together to coat the pasta and shrimp in the creamy lemon sauce. If needed, add more salt and pepper. Cook for an extra 2-3 minutes. This allows the tortellini to soak up the flavors. Remove from heat and garnish with 2 tablespoons of chopped fresh parsley before serving. Enjoy your meal! To make the creamy sauce just right, I use heavy cream. It gives a rich texture. Heat the cream slowly. This stops it from boiling too fast. Add the cheese after the cream simmers. Grated Parmesan melts well and adds flavor. For extra zing, mix in more lemon juice or zest. Taste as you go to balance the flavors. Cooking shrimp is simple but needs attention. Start with a hot skillet and olive oil. Add the shrimp in a single layer. Cook for 2-3 minutes, flipping them only once. Watch for the color change. They should turn pink and opaque. Overcooked shrimp can become rubbery, so timing is key. To serve, I like using a large shallow bowl. This makes the dish look pretty. Garnish with fresh parsley and lemon zest for color. Adding a lemon wedge to the side is a nice touch. It lets guests squeeze more lemon if they want. Pair this dish with a crisp salad or garlic bread for a complete meal. Pro Tips Fresh Ingredients: Use fresh shrimp for the best flavor and texture. If using frozen shrimp, make sure to thaw them completely before cooking. Perfect Tortellini: Do not overcook the tortellini. It should be al dente, as it will continue to cook slightly when mixed with the hot sauce. Lemon Zest Boost: For an extra burst of lemon flavor, add more lemon zest before serving, or even consider a sprinkle of lemon pepper seasoning. Garnish with Flair: Enhance presentation by garnishing with additional parsley and a few slices of lemon on the side for guests to squeeze over their dish. {{image_2}} You can boost this dish by adding vegetables. Spinach, peas, or cherry tomatoes work great. Just toss them in with the shrimp while cooking. For spinach, add it at the end to wilt. If using peas or tomatoes, add them earlier to cook through. This adds color and nutrition to your creamy lemon shrimp tortellini. If you want to change up the protein, there are options. Chicken or scallops can be great substitutes for shrimp. Cook chicken in the same way as shrimp, ensuring it's fully cooked. For scallops, sear them for about 2 minutes on each side. Both proteins will soak up the creamy lemon sauce just like shrimp. For a gluten-free version, choose gluten-free tortellini. Many brands offer tasty options that fit. To make it dairy-free, swap heavy cream for coconut milk or a dairy-free cream. Nutritional yeast can replace Parmesan for a cheesy flavor. These swaps keep the dish creamy while catering to dietary needs. Store any leftover creamy lemon shrimp tortellini in an airtight container. It will keep well in the fridge for up to three days. Make sure the dish has cooled before sealing it. This helps maintain its creamy texture and flavor. To freeze, portion the dish into airtight containers. You can also use freezer bags. Remove as much air as possible to prevent freezer burn. The tortellini can stay fresh for up to two months in the freezer. Keep in mind that the cream sauce may change texture when thawed. When it’s time to enjoy your leftovers, reheat gently. You can use the stovetop or microwave. For the stovetop, add a splash of water or cream to the skillet. Heat over low until warm. Stir often to prevent sticking. If using the microwave, heat in short bursts. Stir in between to ensure even warming. Enjoy your meal! To make this creamy lemon shrimp tortellini ahead of time, cook the tortellini and shrimp as directed. Then, cool them down and store in separate containers. When you're ready to eat, just reheat everything in a skillet. Add the creamy sauce at the end for the best taste. Yes, you can use other types of pasta. Bowtie, penne, or fettuccine work well. Just make sure to cook it according to the package instructions. The sauce will still taste great with any pasta you choose. You can spice it up by adding red pepper flakes for heat. Fresh herbs like basil or dill can brighten the flavors. A splash of white wine in the sauce adds depth too. Experiment with your favorite spices to make it your own! Shrimp is fully cooked when it turns pink and opaque. It should curl into a C shape. Avoid overcooking; it can become rubbery. If you're unsure, use a food thermometer; it should read 120°F (49°C) when done. This article covers all you need to know for a delicious tortellini dish. We explored the key ingredients, showed you how to cook it step-by-step, and shared tips for a creamy sauce. We also discussed fun variations, storage methods, and answered common questions. Remember, small changes can make big flavors. Enjoy cooking and experimenting with this recipe your way. Happy eating!$

Creamy Lemon Shrimp Tortellini

A delicious and creamy pasta dish featuring shrimp and cheese tortellini, brightened with lemon.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Ingredients

12 ounces cheese tortellini
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
to taste salt and pepper
2 tablespoons chopped fresh parsley

Instructions

Begin by cooking the cheese tortellini according to package instructions. Drain and set aside once cooked.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Season with salt and pepper, then remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Mix until the cheese has melted and the sauce is smooth and creamy.
Add the cooked tortellini and shrimp back to the skillet, tossing everything together to coat in the creamy lemon sauce. Adjust seasoning with additional salt and pepper as needed.
Cook for an additional 2-3 minutes, allowing the tortellini to absorb some of the sauce.
Remove from heat and garnish with chopped fresh parsley before serving.

Notes

Serve in a large shallow bowl, garnished with extra parsley and lemon zest.

Keyword creamy, lemon, shrimp, tortellini