Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver, this creamy shrimp and parmesan tortellini! I first threw this together one frantic Tuesday when my sister showed up unannounced for dinner (typical), and now it’s our go-to “fancy fast food” meal. The way the plump shrimp nestle into those cheesy tortellini pockets, all swimming in that garlicky parmesan cream sauce… it’s pure magic in under 30 minutes!
What I love most is how it feels indulgent but comes together with pantry staples. My kids think I’m a gourmet chef when I make this, but between you and me? It’s easier than ordering takeout. The secret is letting the shrimp and garlic get friendly in the butter before the cream comes to the party. Trust me, once you try this shrimp and creamy parmesan tortellini, you’ll be making it on repeat like we do!
Why You’ll Love This Shrimp and Creamy Parmesan Tortellini
Let me count the ways this dish will become your new best friend:
- Dinner in a flash, From fridge to table in under 30 minutes? Yes please! Perfect for those “oops I forgot to plan dinner” nights.
- Fancy enough for company, That creamy parmesan sauce makes it look like you slaved for hours (our little secret).
- One-pan wonder, Minimal cleanup means more time to actually enjoy your meal (and maybe a glass of wine).
- Kids go crazy for it, The cheese-filled tortellini is basically pasta magic to little ones.
- Tastes like vacation, Close your eyes and you’re at a seaside Italian trattoria. Okay maybe not, but close enough!
Seriously, this shrimp and creamy parmesan tortellini checks all the boxes, quick, impressive, and absolutely delicious. Your future self will thank you for adding this to your rotation!
Ingredients for Shrimp and Creamy Parmesan Tortellini
Okay, let’s gather our cast of characters, these simple ingredients come together like magic! Here’s what you’ll need:
- 1 lb large shrimp, peeled and deveined (trust me, doing this prep work first saves time later)
- 1 package (9 oz) cheese tortellini, the refrigerated kind works best for that perfect al dente bite
- 1 cup heavy cream, don’t skimp here, this is what makes the sauce luxuriously creamy
- 1/2 cup freshly grated parmesan, please, please use the real stuff from the block, not the powdery kind
- 2 cloves garlic, minced fine (my secret? I smash them with the side of my knife first to release more flavor)
- 2 tbsp butter, unsalted so we can control the seasoning
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked if you have it
- 1 tbsp chopped fresh parsley, for that pop of color and freshness at the end
See? Nothing too fancy, just good ingredients treated right. Now let’s make some magic happen!
Equipment You’ll Need
Don’t worry, you probably already have everything needed for this shrimp and creamy parmesan tortellini! Here’s the short list:
- Large skillet, My trusty 12-inch stainless steel pan is perfect for sautéing shrimp and making the sauce
- Medium pot, For boiling those cheesy tortellini to perfection
- Wooden spoon, Gentle on your pans and great for stirring the creamy sauce
- Measuring cups, Because eyeballing heavy cream never ends well
- Colander, For draining the tortellini (give it one good shake to prevent watery sauce)
That’s it! Now let’s get cooking, I can practically smell the garlic already.
How to Make Shrimp and Creamy Parmesan Tortellini
Alright, let’s dive into the good stuff! I promise this shrimp and creamy parmesan tortellini comes together faster than you can say “seconds please.” Follow these simple steps and you’ll have restaurant-quality pasta in no time.
Step 1: Cook the Tortellini
First things first, let’s get those cheesy tortellini ready! Bring a pot of salted water to a rolling boil (taste it, it should be as salty as the sea). Add your tortellini and cook according to the package directions, usually about 2-3 minutes for fresh or 7-8 minutes for frozen. Here’s my pro tip: set a timer for 1 minute less than the package says, then taste test. You want them al dente, with a little bite, since they’ll cook more in the sauce later.
Drain them in a colander but don’t rinse (we want that starchy goodness to help thicken our sauce). Give the colander one good shake to remove excess water, then set aside.
Step 2: Sauté the Shrimp
While the tortellini cooks, heat your large skillet over medium heat. Add the butter and let it melt until it’s just starting to bubble (but not brown!). Toss in your minced garlic and stir for about 30 seconds, just until it becomes fragrant. Oh, that smell! That’s the sound of deliciousness starting.
Now add your shrimp in a single layer (don’t crowd them!). Cook for 2-3 minutes per side until they turn pink and opaque. Watch closely, overcooked shrimp become rubbery, and we want them juicy. Remove them to a plate as soon as they’re done; we’ll add them back later.
Step 3: Make the Creamy Parmesan Sauce
Same skillet, no need to wash it, all those flavorful bits will make our sauce amazing! Pour in the heavy cream and let it come to a gentle simmer (little bubbles around the edges). Now gradually sprinkle in the grated parmesan while stirring constantly. This is key, adding it slowly prevents clumping.
Keep stirring until the cheese melts completely and the sauce thickens slightly, about 2-3 minutes. It should coat the back of a spoon nicely. If it seems too thick, add a splash of the pasta water you saved earlier. Too thin? Let it simmer another minute or add a bit more cheese.
Step 4: Combine and Serve
Now the magic happens! Add the cooked tortellini and shrimp back to the skillet with the sauce. Gently toss everything together until each tortellini is coated in that luscious creamy parmesan goodness. Let it all heat through for about 1 minute, just enough to warm the shrimp and tortellini back up.
Finish with a sprinkle of fresh parsley for color and freshness. Serve immediately while it’s piping hot, this shrimp and creamy parmesan tortellini waits for no one! I like to put the skillet right on the table (with a trivet, of course) for that rustic family-style vibe.
Tips for Perfect Shrimp and Creamy Parmesan Tortellini
After making this shrimp and creamy parmesan tortellini more times than I can count, here are my hard-earned secrets for the absolute best results:
- Shrimp timing is everything, They cook FAST! Take them off the heat the second they turn pink and curl into a “C” shape. Overcooked shrimp turn rubbery, and nobody wants that.
- Freshly grate your parmesan, The pre-shredded stuff contains anti-caking agents that make sauces grainy. A microplane zester gives you fluffy, melt-perfect cheese every time.
- Reserve pasta water, Before draining the tortellini, scoop out 1/2 cup of starchy water. It’s magic for adjusting sauce consistency later.
- Don’t walk away from the cream, It can go from perfect to boiling over in seconds. Stay close and stir often once it starts simmering.
- Taste as you go, Season in layers, tasting after adding the cheese. Sometimes it needs an extra pinch of salt to make the flavors pop.
Follow these simple tricks and your shrimp and creamy parmesan tortellini will be restaurant-quality every single time!
Ingredient Substitutions and Notes
Listen, I know we don’t always have exactly what a recipe calls for, here’s how to adapt this shrimp and creamy parmesan tortellini without losing that amazing flavor:
- Out of heavy cream? Half-and-half works in a pinch, though the sauce won’t be quite as luxurious. For a lighter version, try whole milk with a tablespoon of flour whisked in.
- No fresh shrimp? Frozen works great! Just thaw overnight in the fridge or run under cold water. Pat them dry really well before cooking.
- Vegetarian option: Swap shrimp for mushrooms (baby bellas are my favorite) or just double up on the tortellini.
- Different pasta? Cheese ravioli makes a fabulous substitute if you can’t find tortellini.
- Garlic powder alert: Only use it if you’re truly desperate! Fresh garlic makes all the difference here.
Remember, cooking is about making it work with what you’ve got! These swaps keep the spirit of the dish alive.
Serving Suggestions for Shrimp and Creamy Parmesan Tortellini
Oh, let me tell you how I love to serve this shrimp and creamy parmesan tortellini, it’s all about creating that perfect Italian bistro vibe at home! A crusty garlic bread loaf is non-negotiable for soaking up every last drop of that luscious sauce. For balance, I always throw together a quick arugula salad with lemon vinaigrette, the peppery greens cut through the richness beautifully. And if we’re feeling fancy? A chilled glass of Pinot Grigio turns Tuesday dinner into a special occasion! If you’re looking for more creamy pasta inspiration, check out this creamy shrimp alfredo rotini recipe.
Storage and Reheating Instructions
Okay, confession time, this shrimp and creamy parmesan tortellini is so good, leftovers rarely happen in my house! But if you’re lucky enough to have some, here’s how to keep it tasting fresh:
Store cooled portions in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, microwave at 50% power in 30-second bursts, stirring between each. My secret? Add a splash of milk or cream when reheating to bring back that silky texture. The tortellini will soften a bit, but the flavors actually deepen overnight. Just don’t freeze it, dairy sauces tend to separate when thawed.
Nutritional Information
Here’s the scoop on what’s in this delicious shrimp and creamy parmesan tortellini (per serving):
- Calories: About 450
- Protein: 25g (thanks to all that shrimp and cheese!)
- Carbs: 30g
- Fat: 25g
Now, full disclosure, these numbers can vary based on your exact ingredients and brands. I’m no nutritionist, just a home cook who believes good food should be enjoyed! If you’re watching specific dietary needs, definitely adjust ingredients to fit your lifestyle.
Frequently Asked Questions
I’ve gotten so many questions about this shrimp and creamy parmesan tortellini over the years, here are the answers to the ones people ask most!
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water. The key is patting them very dry before cooking, that way they’ll get that perfect sear instead of steaming in the pan.
How do I adjust the creaminess?
The sauce is super customizable! For extra richness, add another 1/4 cup parmesan. If it’s too thick, stir in pasta water a tablespoon at a time. Too thin? Let it simmer a bit longer, the sauce continues thickening as it sits.
Can I make this ahead of time?
While best fresh, you can prep components separately! Cook shrimp and tortellini, then combine with freshly made sauce when ready. The tortellini will absorb sauce if stored together.
What’s the best parmesan substitute?
Pecorino Romano adds a nice salty kick, or try Asiago for a mellower flavor. Just avoid the pre-shredded stuff, it never melts as smoothly!
How spicy can I make it?
Ooh, I love adding red pepper flakes with the garlic! Start with 1/4 teaspoon and adjust to taste. The cream balances the heat beautifully.
I can’t wait to hear how your shrimp and creamy parmesan tortellini turns out! Did your family go crazy for it like mine does? Snap a photo and tag me, I love seeing your kitchen creations! And if you have any brilliant twists on the recipe, share them in the comments below. Happy cooking, friends!
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Irresistible Shrimp and Creamy Parmesan Tortellini in 30 Minutes
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious and creamy shrimp and parmesan tortellini dish that’s quick to prepare.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 package cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds.
- Add shrimp and cook until pink, about 2-3 minutes per side.
- Pour in heavy cream and bring to a simmer.
- Stir in parmesan cheese until melted.
- Add cooked tortellini and toss to coat.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Use fresh shrimp for best results.
- Adjust creaminess by adding more or less parmesan.
- Serve immediately for optimal texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg