Description
Garlic Butter Shrimp Tortellini
This luxurious yet simple dish combines tender cheese-filled tortellini, juicy garlic butter shrimp, and a silky lemon-butter sauce for the ultimate comfort meal!
Ingredients
For the Shrimp & Tortellini:
1 lb shrimp, peeled & deveined
9 oz cheese tortellini (fresh or frozen)
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
Salt & black pepper, to taste
For the Lemon Butter Sauce:
3 tbsp butter
1/2 cup chicken broth
1/2 cup heavy cream
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
Instructions
Cook the Tortellini
Bring a pot of salted water to a gentle boil.
Cook cheese tortellini according to package instructions, then drain & set aside.
Sauté the Shrimp
Heat butter & olive oil in a pan over medium-high heat.
Add garlic & red pepper flakes, sauté until fragrant.
Toss in shrimp, season with salt & pepper, and cook for 2-3 minutes per side until pink.
Remove from pan & set aside.
Make the Lemon Butter Sauce
In the same pan, melt butter and pour in chicken broth & heavy cream.
Stir in lemon juice, zest, & Parmesan cheese.
Simmer for 2-3 minutes, stirring until smooth.
Combine & Serve
Add tortellini & shrimp back into the pan, tossing to coat.
Sprinkle with fresh parsley & extra Parmesan.
Serve warm & enjoy with a glass of white wine!
Pairing Recommendation
This dish pairs beautifully with a crisp Pinot Grigio or Chardonnay!
Step-by-Step Guide
1. Prep Ingredients: Ensure shrimp are peeled, deveined, and patted dry. Mince garlic, zest and juice the lemon, chop parsley, and grate Parmesan. 2. Boil Water: Salt a large pot of water generously and bring to a boil for the tortellini. 3. Cook Pasta: Add tortellini to boiling water. Cook according to package directions, usually 3-4 minutes for fresh, 7-10 for frozen. Drain and set aside. 4. Cook Shrimp: In a large skillet, heat butter and olive oil over medium-high. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add shrimp in a single layer, season, and cook 2-3 minutes per side until opaque. Transfer to a plate. 5. Build Sauce: In the same skillet, reduce heat to medium. Melt butter, then whisk in chicken broth and heavy cream. Add lemon juice, zest, and Parmesan. Simmer for 2-3 minutes until slightly thickened. 6. Combine: Gently fold the cooked tortellini and shrimp (with any juices) into the sauce. Heat through for 1-2 minutes. 7. Garnish: Off heat, stir in fresh parsley and serve immediately.
Serving Suggestions
Plate this rich dish with light, fresh accompaniments to balance the meal. A simple arugula salad with a lemon vinaigrette cuts through the creaminess perfectly. For a vegetable side, roasted asparagus or steamed green beans are excellent choices. To complete the Italian bistro experience, serve with crusty garlic bread for soaking up every bit of the delicious sauce.
How-to Summary
Quickly cook cheese tortellini in salted water. In a skillet, sauté shrimp with garlic in butter and oil, then set aside. In the same pan, create a simple sauce by simmering butter, chicken broth, heavy cream, lemon, and Parmesan. Combine drained tortellini and shrimp with the sauce, garnish with parsley, and serve hot.
Frequently Asked Questions
Can I use frozen shrimp? Yes, fully thaw and pat dry frozen shrimp thoroughly before cooking to avoid steaming.
What can I substitute for heavy cream? Half-and-half can work but will yield a thinner sauce. For a dairy-free option, full-fat coconut cream is a good alternative.
How do I prevent the sauce from breaking? Keep the simmer gentle after adding the dairy and Parmesan. Avoid boiling vigorously once combined.
Can I make this ahead of time? It’s best served fresh. The sauce may separate upon reheating, and the tortellini can become mushy.
What other pasta works? Fettuccine, linguine, or ravioli are great substitutes for tortellini.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. Remove them as soon as they turn pink and opaque.
- Not reserving pasta water. Saving a cup of the starchy tortellini water can help adjust sauce consistency if it becomes too thick.
- Crowding the pan when sautéing shrimp. Cook in batches if necessary to ensure a good sear.
- Adding Parmesan cheese to a boiling sauce, which can cause clumping. Simmer gently when incorporating.
Conclusion
This Garlic Butter Shrimp Tortellini is a restaurant-quality meal that is deceptively simple to make at home. The combination of plump shrimp, pillowy pasta, and a vibrant lemon-butter sauce creates a dish that feels both indulgent and balanced. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfect result every time. It’s a versatile recipe perfect for a weeknight treat or an impressive dinner for guests. Enjoy the process and the delicious outcome!