Creamy Shrimp Scampi Tortellini

Name: Creamy Shrimp Scampi with Tortellini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound shrimp (peeled and deveined); 16 ounces cheese tortellini (cooked and drained); 1 tablespoon olive oil; 2 tablespoon butter; 1 small tomato (diced); 3 garlic cloves (minced); 1/2 teaspoon red pepper flakes; 1 teaspoon coconut sugar; 3/4 cup dry white wine; Juice of half lemon; 1/4 cup heavy cream; 1 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon chopped fresh parsley

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Who doesn't love a good buttery, lemony, garlicky pasta studded with big, fresh, succulent shrimp? This shrimp scampi tortellini has all the good stuff...plus it's on the table in under 30 minutes.

a bowl of creamy tortellini with fork and parsley

Not only are we having creamy shrimp scampi, which on its own is just incredible, but we are serving it over cheese tortellini which, IMO is the best thing ever.

At least this week it is. I have just fallen head over heels in love with this easy shrimp scampi recipe. So creamy and buttery but also light and fresh...like this scallop scampi, butter garlic shrimp spaghetti or Instant Pot shrimp scampi we're also in love with.

And guys...it all comes together in about 20 minutes. I mean, come on, what is your excuse for not making this right now? It's absolute perfection for a quick and easy weeknight meal.

And did I mention how the creamy goodness makes me feel? When I eat it it's like the world makes sense again.

Jump to:

Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
More pasta recipes
Recipe
💬 Comments

Side view of tortellini in an orange creamy sauce in a bowl

Why This Recipe Works

Using pre-made tortellini makes this recipe super easy to whip up quickly, like this summer tortellini salad or this Italian tortellini soup.
Fresh garlic makes all the difference in the flavor of the cream sauce.
Using a good quality olive oil really makes the flavors in the dish pop.
A touch of coconut sugar adds the perfect amount of sweet to counterbalance the heavy citrus flavors.

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of this post.

Fresh, plump shrimp are key to this dish tasting incredible. I recommend buying 31-40 or 26-30 shrimp size. Big but not too big.

For the tortellini, you can use any kind you want. I use frozen cheese tortellini because it's easy, but you can also buy fresh and use any kind. Be creative!

You want a dry white wine, meaning one that is not sweet at all. A wine like chardonnay or pinot grigio will work.

The heavy cream is what gives the sauce it's creaminess and the tomato and lemon provide the right amount of acid for the pasta.

Step By Step Instructions

Step 1: Cook the tortellini according to the package instructions, reserving ¼ cup of the pasta cooking liquid. Be sure to add 2-3 tablespoons of salt to the water when cooking the tortellini.

Step 2: Heat the olive oil and butter in a large sauté pan over medium heat. Add the tomato, garlic and red pepper flakes. Cook for 2-3 minutes.

Step 3: Add the white wine and lemon and simmer for 4-5 minutes.

Step 4: Add the shrimp and cook for 1 minute.

shrimp and tomatoes in a cream sauce in a pan

Step 5: Add the coconut sugar, salt, pepper, and cream and simmer for 3-4 minutes, until thickened slightly. Sauce should stick the the back of a spoon.

Step 6: Then add the cooked tortellini, stir and heat to boiling. Let simmer for about 1-2 minutes, until sauce thickens.

Remove from heat, garnish with fresh parsley and serve with crusty French bread, this pesto challah or this air fryer garlic bread.

Also great with a starter of pesto mussels!

Expert Tips

Any kind of fresh or frozen tortellini will do. You can even substitute different kinds if you don't want cheese. But really, who doesn't want cheese????
Sometimes I cheat and used jarred garlic for recipes, but you definitely want to use fresh garlic in this recipe - it makes all the difference!
And lastly, use the best olive oil you have. The olive oil will really shine here, so the better the olive oil, the better the dish.
If the sauce is too thick, add additional cream or chicken stock until it reaches desired consistency (salt may need to be adjusted).
If the sauce is too thin, add 1-2 tablespoons of pasta cooking water and let it simmer for a couple minutes. The starch in the water should help to thicken it.

a bowl of tortellini with a creamy sauce and parsley on top

Frequently Asked Questions

How Do You Thicken Shrimp Scampi Sauce?

Typically, the starch from the pasta acts as a great thickening agent. However, if you are still struggling with thin sauce, you can make a cornstarch slurry from 1 tbsp. of cornstarch mixed with 1 tablespoon of water in a small bowl. Pour the slurry into the sauce, stirring continuously, a little at a time, until the sauce is as thick as you'd like.

What Goes Best with Shrimp Scampi?

Shrimp scampi goes great with crusty bread, as well as these vegetable sides:
- roasted frozen broccoli
- sous vide green beans
- sauteed broccolini
- Parmesan roasted cauliflower
- oven fried squash
- balsamic brussels
- honey roasted parsnips

Do You Have to Boil Pre-made Tortellini?

If it is fresh tortellini, you only need to cook it for a couple minutes. Dried will need to be boiled (package instructions) and frozen will need to be boiled as well to heat through.

Storage and freezing instructions.

You can make the shrimp scampi sauce in advance and store in an airtight container in the fridge for up to 3 days. Follow all instructions except adding the pasta.

When you're ready to make the shrimp scampi, heat the sauce in a large skillet over medium heat. Add the cooked tortellini, simmer for 2-3 minutes then serve.

You can actually make this creamy shrimp scampi a freezer meal. Combine all the ingredients except the cream, lemon and tortellini in a freezer safe bag. Freeze for up to 1 month.

Thaw bag in the fridge overnight then heat a skillet over medium high heat. Add the contents of the bag to a skillet and cook until shrimp is no longer pink. Add the cream and lemon and simmer for 2-3 minutes.

Add the cooked tortellini, heat to a simmer, cook 1-2 minutes then remove from heat and serve.

You can also freeze leftover shrimp scampi. Store in a freezer safe container in the freezer for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or in a skillet on the stove top until heated through.

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