Shrimp Tortellini

4.60 from 77 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Tortellini

Cuisine: Italian Recipes

Keyword: Garlic Shrimp Tortellini

Servings: people

Author: Bee Yinn Low

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.

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