Name: Lemon Garlic Butter Shrimp and Spinach Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 (20 oz) package cheese tortellini (fresh or refrigerated); 2 tablespoons olive oil; 1 lb large shrimp, peeled and deveined; Salt and black pepper, to taste; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 cup chicken broth (or dry white wine); Juice and zest of 1 lemon; 2 cups fresh baby spinach; 1/2 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese; Fresh parsley, for garnish

Lemon Garlic Butter Shrimp and Spinach Tortellini a cheese-filled tortellini meets tender shrimp in a rich lemon garlic butter sauce, with fresh spinach for a pop of color and nutrition. This creamy, flavor-packed dish comes together in just 30 minutes, making it perfect for busy weeknights or when I want something comforting without the fuss.

Why You’ll Love This Recipe

I love how this recipe balances richness with freshness. The creamy cheese tortellini gives me that indulgent bite, while the zesty lemon and garlic butter sauce adds brightness and depth. Toss in some perfectly sautéed shrimp and wilted spinach, and I’ve got a meal that feels gourmet but takes less than half an hour. Plus, it all comes together in one skillet—less cleanup, more enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (20 oz) package cheese tortellini (fresh or refrigerated)

2 tablespoons olive oil

1 lb large shrimp, peeled and deveined

Salt and black pepper, to taste

3 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup chicken broth (or dry white wine)

Juice and zest of 1 lemon

2 cups fresh baby spinach

1/2 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese

Fresh parsley, for garnish

Directions

I start by cooking the tortellini according to the package instructions, then drain and set it aside.

While that’s going, I season the shrimp with salt and pepper. In a large skillet, I heat olive oil over medium-high heat and cook the shrimp for 1–2 minutes per side until they’re pink and cooked through. I remove them and set them aside.

In the same skillet, I melt the butter, then add the garlic and sauté it for about a minute until it’s fragrant.

I stir in the chicken broth, lemon juice, and lemon zest, letting it simmer for 2–3 minutes to reduce slightly.

Then, I add the spinach and cook it until it’s wilted.

I return the shrimp and tortellini to the skillet, tossing everything together so it’s coated in the sauce.

Finally, I sprinkle on the Parmesan, red pepper flakes if I want some heat, and garnish with fresh parsley before serving warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, bringing the total time to just 30 minutes. Each serving has approximately 430 kcal.

Variations

I sometimes swap chicken broth with dry white wine for a deeper, more complex flavor.

For extra creaminess, I stir in a splash of heavy cream right before adding the shrimp and tortellini back in.

If I’m out of spinach, I use kale or arugula for a similar leafy green texture.

When I want to make it vegetarian, I skip the shrimp and add mushrooms or roasted red peppers.

I like to use whole wheat tortellini for a slightly nuttier flavor and extra fiber.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to loosen up the sauce. The microwave works too—I just make sure to stir halfway through for even heating.

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FAQs

How do I know when the shrimp are fully cooked?

I look for the shrimp to turn pink and curl into a “C” shape. If they form a tight “O” shape, they’re likely overcooked. They usually need just 1–2 minutes per side.

Can I use frozen shrimp?

Yes, I can use frozen shrimp—I just thaw them completely and pat them dry before cooking to avoid excess water in the skillet.

What type of tortellini works best?

I prefer using fresh or refrigerated cheese tortellini because it cooks quickly and has great texture, but frozen works in a pinch—just adjust the cooking time.

Can I make this dish ahead of time?

While it tastes best fresh, I can cook the components (shrimp and tortellini) ahead and quickly reheat everything in the skillet with the sauce just before serving.

Is this dish spicy?

Not unless I add the red pepper flakes. I adjust the heat level to my liking or skip them altogether for a milder version.

Conclusion

This Lemon Garlic Butter Shrimp and Spinach Tortellini is everything I want in a fast yet satisfying dinner. It’s creamy, zesty, and packed with protein and greens—all in under 30 minutes. Whether it’s a weeknight or a special dinner in, this dish always delivers comfort and flavor.

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