Shrimp Tortellini With Garlic Sauce Recipe
Make Shrimp Tortellini With Garlic Sauce Recipe for silky garlic cream, seared shrimp, and three-cheese tortellini in 35 minutes.
Ingredients
- All-purpose seasoning for shrimp (Lawry's seasoning salt and Mrs. Dash garlic & herb used)
- 2 lbs. large shrimp peeled, deveined, tail-off
- 20 oz. refrigerated three cheese tortelli (Buitoni used)
- 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. crushed red pepper
- 1/2 cup freshly grated Parmesan
Instructions
Step 1: Season and Sear the Shrimp
Pat the large shrimp dry and sprinkle them evenly with the all-purpose seasoning (Lawry's and Mrs. Dash garlic & herb). Heat a 12-inch skillet with a tablespoon of olive or grapeseed oil until hot; sear the shrimp in two quick batches so each shrimp gets a fast 1–2 minute sear per side and develops a tight, slightly caramelized exterior. Remove the cooked shrimp to a small plate and set aside, adding a touch more oil and a pat of butter between batches to maintain that glossy sear without crowding the pan.
Step 2: Deglaze and Build the Garlic Base
Lower the heat to medium-low and deglaze the skillet with dry white wine, using a wooden spoon to scrape up the browned bits. Immediately add about 6 tablespoons of butter and the minced garlic, cooking and stirring gently until the garlic becomes fragrant and soft, about three minutes—this is where the sauce takes on its warm, aromatic backbone.
Step 3: Thicken and Smooth the Sauce
Sprinkle in the tablespoon of flour and stir until it dissolves into the butter and garlic, forming a cohesive roux. Gradually whisk in the seafood or chicken stock until smooth, then add the softened cream cheese and whisk or stir vigorously until the mixture turns velvety and lump-free, a thick, creamy base that will coat the pasta.
Step 4: Enrich and Simmer the Creamy Garlic Sauce
Pour in the heavy cream and stir in the dried basil, reduce the heat to low, and let the sauce simmer uncovered for 5–7 minutes while you stir frequently, watching it deepen to a glossy, thickened consistency that clings to a spoon.
Step 5: Cook and Rest the Tortellini
While the sauce simmers, cook the refrigerated three-cheese tortellini according to package instructions until tender and just plump. Drain thoroughly and set the tortellini aside so the pasta is ready to be folded into the sauce while still warm.
Step 6: Brighten and Finish the Sauce
Add the fresh baby spinach directly into the hot sauce and stir until the leaves have just wilted, then sprinkle in the crushed red pepper and the freshly grated Parmesan, stirring until the cheese melts into the sauce. Taste and adjust seasoning with salt if the sauce needs it—this is the moment the flavors come together bright, savory, and balanced.
Step 7: Combine Pasta and Shrimp
Return the seared shrimp to the skillet and fold the cooked tortellini into the garlic cream sauce, stirring gently so each pocket of cheese is coated in the glossy sauce and the shrimp nestle on top. Ensure everything is warmed through and evenly sauced.
Step 8: Serve Warm and Garnish
Spoon the finished shrimp tortellini into a shallow, dark skillet for serving, letting a little melted Parmesan and a few flecks of cracked black pepper speckle the surface. Serve immediately so the sauce stays silky and the shrimp remain plump and glossy.
Notes
- Pat shrimp very dry before searing to get a good caramelized crust.
- Taste the sauce before adding salt; Parmesan and stock add saltiness.
- Reheat gently with a splash of cream or stock to restore sauce texture.
- Sear shrimp in batches to avoid overcrowding and steaming.
- Use freshly grated Parmesan for the best melting and flavor.