Creamy, garlicky, and utterly irresistible—this Shrimp Tortellini with Garlic Sauce is the weeknight indulgence you didn’t know you needed. Plump shrimp are seared to golden perfection and nestled into pillowy cheese tortellini, all coated in a luscious garlic cream sauce that clings to every bite. It’s quick enough for busy nights but fancy enough to impress guests or turn a quiet dinner into something special.

The real magic of this dish is in the balance: savory shrimp, rich cream, tender pasta, and just the right kick of garlic. It’s the kind of meal that tastes like it came from a restaurant kitchen, but with the cozy comfort of home-cooked love. Whether you’re cooking for one or serving a crowd, this recipe will hit the spot and then some.

What Kind of Tortellini Should I Use?

For this recipe, fresh or refrigerated cheese tortellini works beautifully. It cooks quickly and holds its shape well in creamy sauces. If you’re using frozen tortellini, just adjust the cooking time and be sure to drain well to avoid watering down the sauce. Feel free to use spinach or mushroom tortellini if you want to add an extra layer of flavor.

Ingredients for the Shrimp Tortellini with Garlic Sauce

Shrimp – Use large or jumbo shrimp, peeled and deveined. They should be quick-cooking and offer a nice snap in texture, making them the perfect match for tender pasta.

Cheese Tortellini – The pasta base that brings richness and heartiness. Cheese-filled tortellini add a creamy bite that pairs so well with garlic sauce.

Butter & Olive Oil – A combination that allows you to sear the shrimp beautifully while building depth in the garlic sauce.

Garlic – Fresh garlic cloves are key. Sautéed until fragrant, they give this sauce its irresistible flavor foundation.

Heavy Cream – For the velvety texture that clings to the tortellini and binds the whole dish together.

Parmesan Cheese – Adds salty, nutty notes to the sauce and helps thicken it slightly while giving it depth.

Spinach – Optional, but a great way to sneak in some greens and bring color and texture.

Salt, Pepper, and Italian Seasoning – Essential for seasoning everything just right, from the shrimp to the sauce.

How To Make the Shrimp Tortellini with Garlic Sauce

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Sear the Shrimp

In a large skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the shrimp in a single layer, season with salt, pepper, and a pinch of Italian seasoning. Cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Step 3: Sauté Garlic and Spinach

In the same skillet, lower the heat to medium. Add a bit more butter if needed, then toss in the minced garlic. Stir until fragrant (about 30 seconds), then add spinach if using. Cook until wilted.

Step 4: Make the Garlic Cream Sauce

Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes. Add in freshly grated Parmesan cheese and stir until melted and smooth. Adjust with a splash of reserved pasta water if needed to thin the sauce slightly.

Step 5: Combine Everything

Add the cooked tortellini to the skillet and gently stir to coat in the garlic cream sauce. Return the seared shrimp to the pan and let everything warm together for another 1-2 minutes.

Step 6: Serve It Up

Garnish with extra Parmesan and a crack of black pepper. Serve warm, ideally with a slice of crusty bread to mop up every last bit of that garlicky goodness.

Serving and Storing This Creamy Shrimp Tortellini

Serve the Shrimp Tortellini hot, straight from the skillet for the best texture and flavor. A sprinkle of fresh herbs like parsley or basil makes a great finishing touch. Crusty bread or a side salad pairs wonderfully to round out the meal.

To store leftovers, let the dish cool completely and transfer it to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.

Avoid freezing this dish, as the cream sauce can separate when thawed.