Shrimp Tortellini With Garlic Sauce Recipe
There’s something incredibly comforting about a creamy pasta dish, especially one that’s packed with succulent shrimp and tender tortellini. This Shrimp Tortellini with Garlic Sauce is one of those meals that feels a little fancy but is secretly easy to pull together. The garlicky butter sauce clings to each bite of cheesy tortellini, and the shrimp adds just the right amount of sweetness and texture. Plus, there’s spinach in there, so it’s basically health food, right?
I first made this dish when I wanted to impress some friends but didn’t have hours to spend in the kitchen. They were huge shrimp lovers, and I had a pack of tortellini in the fridge that needed to be used up. When I combined the two, something magical happened. Now, it’s become one of my go-to meals when I want something both satisfying and elegant, without all the fuss.
🍤 Why shrimp tortellini with garlic sauce is a must-try
What makes this recipe special is the balance of flavors and textures. You’ve got tender shrimp seasoned just right, pillowy cheese-filled tortellini, and a rich, garlicky sauce that coats everything perfectly. And while it might sound indulgent (hello, heavy cream and butter), it doesn’t leave you feeling weighed down. The fresh spinach adds a nice pop of color and some lightness, so you can enjoy this dish without the post-dinner slump.
It’s also incredibly versatile. You can swap out the shrimp for chicken, or even skip the protein altogether and let the tortellini be the star. The sauce is delicious enough to stand on its own!
The origin story (or, how shrimp and tortellini became best friends)
Tortellini, those cute little pasta pockets, hail from Italy, particularly from the region of Emilia-Romagna. Traditionally stuffed with a mix of meats or cheeses, they’ve become a staple in kitchens worldwide. When you pair them with shrimp—a coastal delicacy enjoyed in many Mediterranean cuisines—it’s a bit like bringing the sea and the land together in one delicious bowl.
Shrimp and tortellini may not have a long history together, but they work so well in this recipe. Tortellini’s soft, creamy filling complements the firm, juicy texture of the shrimp, and when you wrap it all in a garlicky, buttery sauce, it’s pure bliss.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
- Shrimp: The star of this dish! Make sure you use large shrimp that’s peeled, deveined, and tails off. The shrimp adds a natural sweetness and a satisfying bite. If you’re out of shrimp or just want to change things up, chicken or even scallops would work beautifully. When buying shrimp, go for wild-caught if possible—it tends to have a cleaner, fresher flavor.
- Three-cheese tortellini: I like using Buitoni’s refrigerated tortellini because they cook quickly and are always tender. If you prefer, you could use spinach or mushroom tortellini, depending on your mood (or what’s in your fridge). And if you don’t have tortellini, ravioli would be a great substitute.
- Garlic: Garlic is the backbone of this sauce, bringing depth and a rich aroma to the dish. Freshly minced garlic works best here, but in a pinch, pre-minced garlic from a jar can save time.
- Butter and cream: These are what make the sauce so silky and luxurious. If you’re trying to keep things a little lighter, you can substitute half-and-half for the heavy cream, but don’t skip the butter—it adds a beautiful richness.
- Spinach: Fresh baby spinach adds color and a bit of nutrition to balance the richness. You could also use kale or arugula for a slightly peppery twist. If you’re out of fresh greens, frozen spinach (thawed and drained) would work too, though the texture won’t be as vibrant.
- Parmesan: Grated Parmesan adds that salty, umami finish that rounds out the flavors. I always recommend using freshly grated Parmesan because it melts better and has a fuller flavor than the pre-grated kind.

Kitchen gear: what you need (and what you can totally skip)
The best part about this recipe is you don’t need a ton of fancy equipment. Here’s what you’ll need:
- A large skillet: You want enough space to cook the shrimp and make the sauce without overcrowding. A 12-inch skillet works perfectly.
- A whisk: This will help you get the sauce nice and smooth, especially when incorporating the cream cheese. If you don’t have one, a fork can get the job done, but it might take a bit more effort.
- A large pot: For boiling the tortellini. Any pot that’s big enough to hold the pasta with plenty of water to spare will do the trick.
If you’re missing any of these, improvise! For example, if you don’t have a whisk, just stir vigorously with a spoon.
Step-by-step: my foolproof method (and a few hard-learned lessons)
Alright, let’s get cooking! I’ll walk you through the steps like we’re side by side in the kitchen.
- Season the shrimp: First, season your shrimp with all-purpose seasoning. I love using a combo of Lawry’s seasoning salt and Mrs. Dash garlic & herb. It gives the shrimp so much flavor. Don’t be shy—this is what makes each bite pop!
- Sear the shrimp: Heat your oil in the skillet over medium-high heat. Cook the shrimp in batches for about 1-2 minutes per side, just until they’re pink and slightly golden. You want to avoid overcrowding the pan, so the shrimp get that nice sear. Set them aside on a plate.
- Make the sauce: Here’s where things get interesting. Lower the heat, deglaze the pan with your white wine (scraping up all those yummy browned bits from the shrimp), and then toss in the butter and garlic. Let the garlic cook for a few minutes until fragrant. Stir in the flour and cook for a minute to get rid of that raw flour taste.
- Whisk in stock and cream cheese: Add your seafood or chicken stock, whisking constantly until smooth. Then, whisk in the cream cheese—it may look lumpy at first, but keep whisking! You’ll end up with a creamy base for the sauce.
- Finish the sauce: Slowly stir in the heavy cream and dried basil, and let everything simmer on low heat. The sauce will thicken up slightly and get super luxurious. Keep an eye on it and stir often so it doesn’t stick.
- Cook the tortellini: While your sauce simmers, cook the tortellini according to the package instructions. Drain and set aside.
- Add the spinach: Stir the fresh spinach into the sauce and let it wilt down. This only takes a minute or two.
- Bring it all together: Toss the cooked tortellini and shrimp back into the skillet, giving everything a good stir. Sprinkle in the Parmesan cheese and crushed red pepper, and stir until the cheese melts into the sauce. Taste and adjust the seasoning as needed.

Variations on a theme: make it your own!
This recipe is so versatile! Here are a few ways to switch it up:
- Gluten-free: Swap out the tortellini for gluten-free pasta (or even zucchini noodles if you’re feeling virtuous) and use gluten-free flour in the sauce.
- Low-carb: Skip the tortellini and serve the shrimp and sauce over spiralized zucchini or cauliflower rice for a low-carb option.
- Vegan: This one’s a little trickier, but you can make a vegan version by using dairy-free tortellini, plant-based cream (like coconut cream), vegan butter, and substituting tofu or mushrooms for the shrimp.
- Seasonal twists: In the fall, try adding roasted butternut squash to the sauce for a sweet, earthy flavor. In the summer, you could throw in some cherry tomatoes for a burst of freshness.
Serving up a showstopper
When it comes to presentation, I like to serve this dish in wide, shallow bowls so you can see all the components—shrimp, tortellini, and those flecks of spinach peeking through. A sprinkle of fresh parsley or basil on top adds a lovely pop of color. If you want to get fancy, add a lemon wedge on the side for a bit of acidity that cuts through the richness of the sauce.
Wine pairings: what I like to drink with this dish
Since this dish is creamy and a little indulgent, I recommend pairing it with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Both wines have enough acidity to balance the richness of the cream sauce without overpowering the delicate flavor of the shrimp. If you’re more of a red wine fan, a light-bodied Pinot Noir would work well, too.
Storing and reheating leftovers
If you happen to have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or broth to loosen up the sauce. Just be careful not to overcook the shrimp, or they can become rubbery.
Scaling the recipe for a crowd
This recipe serves about 4 people, but it’s easy to double if you’re feeding a crowd. Just make sure you have a large enough skillet to hold everything. If you’re halving the recipe, be mindful that the sauce might thicken up more quickly, so keep an eye on it.
Potential pitfalls (and how to avoid them)
One issue I’ve run into before is overcooking the shrimp. They only need about 1-2 minutes per side—any more, and they’ll turn tough. Also, don’t walk away from the sauce! It can go from smooth to sticking to the pan pretty quickly if you’re not stirring regularly.
Go ahead and give it a try!
This Shrimp Tortellini with Garlic Sauce is one of those recipes that will impress your guests (or just yourself) while still being super easy to make. Whether you follow the recipe to the letter or adapt it to your tastes, it’s hard to go wrong with tender shrimp, cheesy tortellini, and a creamy, garlicky sauce. Give it a try, and don’t forget to share how it turned out!

FAQs
Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them first by running them under cold water or leaving them in the fridge overnight.
Q: What if I don’t have white wine?
A: No problem! You can substitute chicken broth or seafood stock instead, though the wine does add a nice depth of flavor.
Q: How can I make this dish spicier?
A: Easy—just increase the amount of crushed red pepper or add a dash of hot sauce to the sauce.
Q: Can I make this dish ahead of time?
A: You can prepare the sauce ahead of time and store it in the fridge. When you’re ready to eat, just reheat it gently and add the shrimp and tortellini at the last minute.
Q: What other cheeses can I use?
A: If you’re feeling adventurous, try adding some grated Asiago or Pecorino Romano for a sharper flavor twist!

Shrimp Tortellini With Garlic Sauce Recipe
Creamy shrimp tortellini with garlic sauce combines tender shrimp, cheese-filled tortellini, and a rich, garlicky sauce for an easy but impressive meal.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- all-purpose seasoning for shrimp I used Lawry’s seasoning salt and Mrs. Dash garlic & herb.
- 2 lbs. large shrimp peeled, deveined, tail-off
- 20 oz. refrigerated three cheese tortelli I used Buitoni
- 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. crush red pepper
- 1/2 cup freshly grated Parmesan
Instructions
- Season the shrimp: First, season your shrimp with all-purpose seasoning. I love using a combo of Lawry’s seasoning salt and Mrs. Dash garlic & herb. It gives the shrimp so much flavor. Don’t be shy—this is what makes each bite pop!
- Sear the shrimp: Heat your oil in the skillet over medium-high heat. Cook the shrimp in batches for about 1-2 minutes per side, just until they’re pink and slightly golden. You want to avoid overcrowding the pan, so the shrimp get that nice sear. Set them aside on a plate.
- Make the sauce: Here’s where things get interesting. Lower the heat, deglaze the pan with your white wine (scraping up all those yummy browned bits from the shrimp), and then toss in the butter and garlic. Let the garlic cook for a few minutes until fragrant. Stir in the flour and cook for a minute to get rid of that raw flour taste.
- Whisk in stock and cream cheese: Add your seafood or chicken stock, whisking constantly until smooth. Then, whisk in the cream cheese—it may look lumpy at first, but keep whisking! You’ll end up with a creamy base for the sauce.
- Finish the sauce: Slowly stir in the heavy cream and dried basil, and let everything simmer on low heat. The sauce will thicken up slightly and get super luxurious. Keep an eye on it and stir often so it doesn’t stick.
- Cook the tortellini: While your sauce simmers, cook the tortellini according to the package instructions. Drain and set aside.
- Add the spinach: Stir the fresh spinach into the sauce and let it wilt down. This only takes a minute or two.
- Bring it all together: Toss the cooked tortellini and shrimp back into the skillet, giving everything a good stir. Sprinkle in the Parmesan cheese and crushed red pepper, and stir until the cheese melts into the sauce. Taste and adjust the seasoning as needed.
Notes
Serving up a showstopper
When it comes to presentation, I like to serve this dish in wide, shallow bowls so you can see all the components—shrimp, tortellini, and those flecks of spinach peeking through. A sprinkle of fresh parsley or basil on top adds a lovely pop of color. If you want to get fancy, add a lemon wedge on the side for a bit of acidity that cuts through the richness of the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner