One Pot Shrimp and Creamy Garlic Tortellini

One pot shrimp and creamy garlic tortellini is the kind of dinner I make when I want something comforting, flavorful, and easy to clean up. With juicy shrimp, cheesy tortellini, and a velvety garlic-Parmesan sauce, this dish has everything I crave in a cozy, satisfying meal—plus it’s all made in one pot.

Why You’ll Love This Recipe

I love this recipe because it delivers gourmet-level flavor with minimal fuss. The shrimp adds a delicate seafood sweetness, while the spinach, sun-dried tomatoes, and red bell pepper bring balance and color. The creamy garlic sauce ties everything together perfectly, soaking into the pasta and coating each bite. It’s the perfect meal for busy nights when I still want something delicious and homemade.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound cheese tortellini (fresh or frozen)
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chopped yellow onion
1/2 red bell pepper, diced
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
3 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 cup chopped fresh basil
juice of 1/2 lemon
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
zest of 1/2 lemon
salt and black pepper to taste

directions

1. I heat olive oil in a large pot or Dutch oven over medium heat. Then I add the garlic and onion and sauté until fragrant and softened, about 3 minutes.

2. I stir in the red bell pepper and thawed spinach and cook for another 4–5 minutes until the pepper starts to soften.

3. I season the vegetables with salt, pepper, onion powder, Italian seasoning, and red pepper flakes.

4. I add the shrimp and cook them for 3–4 minutes per side until pink and opaque, then remove them from the pot and set aside.

5. I pour in the chicken broth and bring it to a simmer. Then I add the tortellini and cook according to package instructions—about 3–5 minutes for fresh or 7–9 minutes for frozen.

6. Once the tortellini are cooked, I stir in the heavy cream, Parmesan cheese, lemon juice, sun-dried tomatoes, and lemon zest. I keep stirring until the sauce is creamy and the cheese has melted.

7. I return the shrimp to the pot and stir in the fresh chopped basil.

8. I taste and adjust seasoning if needed, then garnish with extra Parmesan and more basil just before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes around 35 minutes total—10 minutes for prep and 25 minutes to cook.

Variations

Sometimes I swap out the spinach for kale or arugula, depending on what I have on hand. If I want it even more indulgent, I add a touch of cream cheese to thicken the sauce. For a lighter version, I use half-and-half instead of heavy cream. I’ve also used grilled chicken instead of shrimp when I wanted a different protein.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a pot over low heat with a splash of broth or cream to loosen the sauce. I avoid microwaving it for too long, as it can dry out the shrimp.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking. That helps them sear better and not release too much water into the dish.

Will the tortellini get overcooked if I reheat it?

It can soften a bit more, but I reheat it gently and only until warm to help it hold its texture.

Can I make this dish ahead of time?

I prepare it up to the point before adding the shrimp back in. I reheat the sauce and tortellini, then stir in the cooked shrimp and basil right before serving.

Can I make this without cream?

Yes, I’ve used a combination of broth and a splash of milk or Greek yogurt for a lighter sauce. It won’t be as rich, but still delicious.

What can I serve with this?

This dish is filling on its own, but I like to serve it with a simple green salad or garlic bread to round out the meal.

Conclusion

One pot shrimp and creamy garlic tortellini is a flavorful, satisfying meal that I can whip up on busy weeknights without sacrificing taste. The rich, creamy sauce and tender shrimp make every bite feel comforting, and the one-pot method keeps things simple. It’s a crowd-pleaser in my kitchen, and I love how easy it is to customize.

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