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AMAZING garlic shrimp tortellini! This super easy shrimp and tortellini recipe takes just 20 minutes and tastes better than anything you’d get at a restaurant. Juicy shrimp, tender tortellini, and a rich and creamy garlic sauce come together for a dish that’s so delicious, you’ll want to make it again and again!
Table of Contents
Shrimp And Tortellini Recipe
What’s better than regular pasta? Pasta stuffed with cheese! Yes, I’m talking about tortellini—the “dumpling”-shaped pasta filled with cheese that’s not only a feast for the eyes but also absolutely delightful to the palate.
Now, imagine adding garlic and shrimp to that cheese-filled pasta. Check out this shrimp tortellini with garlic sauce! Since my little boy loves both pasta and cheese, I started experimenting with tortellini recipes just for him. And guess what? He’s hooked! Honestly, there’s nothing not to love about it.
Personally, I love tortellini. It’s already so flavorful that just a bit of seasoning is all you need. You know me—I’m all about shrimp with garlic sauce—and adding sun-dried tomatoes gives it a Mediterranean flair. This amazing shrimp tortellini recipe is crazy delicious and makes for an easy, satisfying weeknight dinner in just 20 minutes and 3 simple steps.
The result? A refined, utterly scrumptious pasta dish that rivals your favorite Italian restaurant. Don’t believe me? Check out my video tutorial, try this and see for yourself!
Why This Recipe Works
- In just 20 minutes. Ready with only a few simple steps and ingredients! Perfect for busy weeknights when I want something delicious without all the effort.
- Restaurant-quality taste. This dish tastes like it’s straight from a fancy Italian restaurant, but I can make it right at home. Juicy shrimp, cheesy tortellini, and a rich garlic sauce—what’s not to love?
- Light but filling. It’s hearty enough to feel like a complete meal, but it doesn’t leave me feeling stuffed.
- Yummy garlic sauce. I love how simple it is to make this creamy garlic sauce, and honestly, this sauce is perfect for this dish—it really brings all the flavors together.
Shrimp Tortellini Ingredients
- Tortellini – I used store-bought tortellini with tomato and mozzarella filling (Tortellini Pomodoro e Mozzarella), but feel free to use any kind of filling you like!
- Lemon wedges – I squeeze these over the dish before eating to add a fresh, zesty kick that makes it even more delicious and helps balance the richness of the sauce.
- Parsley leaves
- Olive oil
- Garlic
- Shrimp – I used peeled and deveined medium-sized shrimp, but you can swap them out for chicken if you prefer. It’s even better with tiger prawn.
- Sun-dried tomatoes – Brings the iconic Mediterranean flavor that really kicks up the sauce. Don’t forget to add the oil too—it’s full of flavor and adds a wonderful red-orange color to the sauce.
- White wine – I used white wine, but if you’ve got Japanese cooking sake on hand, that works too! It gives the sauce an extra depth.
- Heavy cream or light cooking cream – You can use light cooking cream if you like your sauce less intense.
- Salt
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Garlic Shrimp Tortellini
Step 1. Cook the tortellini according to the package instructions, then drain and set aside.
Step 2. Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the tortellini.
Step 3. Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges. Squeeze lemon juice on top of the tortellini if desired.
Pro Tip: Secrets To A Flavor-Packed Shrimp Tortellini
- Once the surface of shrimp is opaque, I add the ingredients for the sauce. This way, the shrimp stays tender and flavorful without overcooking.
- I make sure to cook my tortellini pasta just until it’s tender but still a little firm to the bite. Overcooking it can make it mushy and break apart. We want to keep the beautiful shape and firm texture.
- Sun-dried tomatoes elevates this simple dish to restaurant worthy, plus who doesn’t love them? I also use the oil for extra richness—don’t skip it!
- I squeeze fresh lemon over the dish just before serving. It adds a burst of freshness and citrusy note to balance off the richness of the sauce.
Frequently Asked Questions
Definitely! You can swap shrimp for scallops, lobster, or even crab meat if you prefer a different seafood option.
It’s best to use raw shrimp so you can cook it in the garlic oil and infuse it with flavor. Pre-cooked shrimp can be used, but they won’t absorb the sauce as well.
Shrimp cooks quickly—once it turns opaque and curls into a “C” shape, it’s done! Overcooking shrimp will make them rubbery, so keep a close eye on them.
For sure! If you like a bit of heat, add some red pepper flakes to the garlic and olive oil while cooking the shrimp, or a few dashes of cayenne pepper in the sauce for extra spice.
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove with a little splash of cream or broth to bring back the creamy texture.
This recipe is only 171 calories per serving.
What To Serve Garlic Shrimp Tortellini
For a wholesome Italian meal at home, I recommend the following recipes.
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Other Recipes You Might Like
Shrimp Tortellini
Ingredients
- 8 oz. (250g) store-bought tortellini
- water , for boiling
- lemon wedges
- 1 teaspoon parsley leaves, chopped
Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 6 oz. (170g) shrimp, peeled and deveined, seasoned with pinch of salt and black pepper
- 3 oz. (80g) sun-dried tomatoes in oil, plus 1 tablespoon sun-dried tomato oil
- 1/3 cup white wine or Japanese cooking sake
- 1/2 cup light cooking cream , or heavy cream
- 1/2 teaspoon salt , or more to taste
Instructions
- Cook the tortellini according to the package instructions, then drain and set aside.
- Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the tortellini.
- Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges. Squeeze lemon juice on top of the tortellini if desired.
Video
Notes
- Once the surface of shrimp is opaque, I add the ingredients for the sauce. This way, the shrimp stays tender and flavorful without overcooking.
- I make sure to cook my tortellini just until it’s tender but still a little firm to the bite. Overcooking it can make it mushy, and we want that perfect texture.
- I add sun-dried tomatoes for that tangy, umami flavor that really kicks up the sauce. I also use the oil for extra richness—don’t skip it!
- I prefer using light cooking cream. It keeps the sauce creamy without being too heavy.
- I squeeze fresh lemon over the garlic shrimp tortellini just before serving. It gives the dish a burst of freshness and helps balance the richness of the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delious, simple directions, only a few ingredients and delicious.
Thanks AJ.
Without wine, will it make a huge different?
No, you can skip it.
thank you.. i had tried few of your recipes and it tastes great.
hi. may i know where can i get this pasta in kuala lumpur?
hi, may i know where can i get this pasta in kuala lumpur? hope to hear from you soon.
Sorry I don’t know I don’t live in KL but I am sure any western stores like Cold Storage would have them.
Can this be made a day in advance?
Of course, just keep in the refrigerator and reheat before eating.
This is so good and so easy. Thank you.
I doubled the whole recipe. This was so amazing!!!! I couldn’t stop eating it.
That’s awesome!
Looks like the perfect quick dinner!
This is so good and so easy! Tried it tonight. Can’t wait to make it again during a work weeknight! Thanks for sharing!