Lemon Basil Cream Tortellini with Shrimp
Lemon Basil Cream Tortellini with Shrimp is a quick and elegant dinner featuring pillowy cheese tortellini tossed in a silky lemon cream sauce with fresh basil and perfectly seared shrimp. The bright citrus notes balance beautifully with the rich, garlicky cream base. Ready in just 30 minutes, it's an impressive meal that's surprisingly simple to pull together.
Equipment
- Large pot
- Large skillet or saute pan
- Colander
- Microplane or zester
- Tongs
Ingredients
- 20 oz fresh or refrigerated cheese tortellini
- 1 lb large shrimp, peeled and deveined 16/20 count, tails on or off
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 whole lemon, zested about 1 tablespoon zest
- 2 tbsp fresh lemon juice about 1 large lemon
- 1/2 cup parmesan cheese, freshly grated plus more for serving
- 1/4 cup fresh basil leaves torn, plus more for garnish
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 1/4 tsp red pepper flakes adjust to taste
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper freshly ground
Instructions
- Bring a large pot of generously salted water to a boil over high heat. Cook the cheese tortellini according to package directions, typically 3 to 5 minutes for fresh refrigerated pasta. Before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the tortellini and set aside.
- Pat the shrimp completely dry with paper towels. Season on both sides with salt, black pepper, and a pinch of red pepper flakes. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
- Add the shrimp to the skillet in a single layer without crowding. Sear for 1 to 2 minutes per side until the shrimp are pink, opaque, and lightly golden at the edges. Do not overcook. Remove the shrimp from the pan and set aside on a plate.
- Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Once melted, add the minced garlic and saute for about 60 seconds, stirring constantly, until fragrant and just turning golden. Do not let it brown.
- Pour the heavy cream into the skillet and stir to combine with the garlic. Bring to a gentle simmer over medium heat. Add the lemon zest, fresh lemon juice, and remaining red pepper flakes. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
- Remove the skillet from the heat. Stir in the freshly grated parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water and stir to loosen it to your desired consistency.
- Add the drained tortellini to the skillet and toss gently to coat every piece in the lemon cream sauce. Fold in most of the fresh basil leaves. Nestle the seared shrimp back into the pan and give everything a gentle stir to combine and warm the shrimp through for about 1 minute over low heat.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately in warm bowls, garnished with extra fresh basil leaves, a generous shower of parmesan, and a thin lemon slice on the side.
Notes
For the best sear on shrimp, make sure the pan is fully hot before adding them and avoid moving them around. Let them sit undisturbed for the first 60 to 90 seconds. Always add parmesan off the heat to prevent the sauce from becoming grainy. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream. This dish is not recommended for freezing as cream sauces tend to separate.