Creamy Parmesan Shrimp Tortellini
This Creamy Parmesan Shrimp Tortellini is SO EASY! Tender tortellini and succulent shrimp in a luscious garlicky Parmesan cream sauce, ready in under 30 minutes.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
- Silicone spatula
- Colander
- Grater
- Knife
- Cutting Board
Ingredients
- 8 ounces cheese tortellini fresh or frozen
- 1 pound shrimp peeled and deveined, raw, medium or large size
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated for best flavor
- 1 teaspoon Italian seasoning or a blend of dried basil, oregano, and thyme
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cook the Tortellini
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh, or 7-9 minutes for frozen. Once cooked, drain the tortellini and set aside, reserving a small cup of pasta water for later.
Sauté the Shrimp
- While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside to prevent overcooking.
Make the Creamy Parmesan Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant — be careful not to burn it. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Allow the sauce to thicken slightly, about 3-4 minutes, stirring frequently.
Combine Tortellini, Shrimp, and Sauce
- Return the cooked shrimp to the skillet, then add the drained tortellini. Toss everything together gently to coat the pasta and shrimp evenly in the creamy Parmesan sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water to loosen it up.
Garnish and Serve
- Sprinkle fresh chopped parsley over the top for a pop of color and freshness. Serve immediately with extra Parmesan on the side if you like. This dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.
Notes
- Do not overcook the shrimp to avoid rubbery texture; remove them as soon as they turn pink and firm.
- Use freshly grated Parmesan cheese for a smoother, more flavorful sauce.
- Reserve some pasta water to adjust sauce consistency as needed.
- Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of cream or water.
- For a vegetarian variation, substitute shrimp with sautéed mushrooms or grilled chicken.