Cooking has always been about finding that balance between comfort and excitement. One of my go-to recipes that captures this perfectly is Lemon Garlic Butter Shrimp and Spinach Tortellini.
It’s rich yet refreshing, indulgent yet bright, and the best part it comes together in under 30 minutes. This dish feels like something I’d order at a cozy Italian restaurant, but it’s simple enough to whip up on a weeknight.
In today’s article, I’ll share the full recipe, why it works so well, and tips to make it even better for your family dinners or date nights at home.
Table of Contents
The Story Behind Lemon Garlic Butter Shrimp and Spinach Tortellini
A memory that inspired this dish
When I first made Lemon Garlic Butter Shrimp and Spinach Tortellini, it instantly reminded me of Sunday evenings growing up. My mom often made buttery garlic shrimp, and we’d toss it with whatever pasta we had.
Years later, I added cheese tortellini for that creamy bite and spinach for freshness. The lemon zest and juice lift everything, making the whole skillet taste like sunshine on a plate.
Every time I make it now, it feels like combining my childhood favorites with the sophistication of a restaurant-worthy dish.
Why this recipe is irresistible
The brilliance of this recipe lies in how each element complements the other. Shrimp cook quickly and soak up that buttery garlic flavor beautifully. Tortellini adds richness and makes the meal filling. The spinach wilts just enough to bring freshness without overpowering.
Finally, lemon ties it all together balancing out the richness of the Parmesan and butter with a vibrant brightness. Whether you’re hosting friends or cooking for your family, Lemon Garlic Butter Shrimp and Spinach Tortellini delivers bold flavors without complicated steps.
This skillet meal pairs beautifully with a fresh salad like my Garlic Parmesan Chicken Pasta and also makes a great alternative to creamy pasta favorites such as Hot Honey Salmon.
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
Cooking Steps and Building Flavor
- Cook tortellini according to package directions, drain and set aside.
- Season shrimp with salt and pepper. Heat olive oil in a skillet and cook shrimp 1–2 minutes per side, remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Add chicken broth, lemon juice, and zest. Simmer 2–3 minutes.
- Stir in spinach until wilted.
- Return shrimp and tortellini to skillet, tossing everything together.
- Sprinkle Parmesan, red pepper flakes, and parsley before serving.
Preparing shrimp and tortellini the right way
The beauty of Lemon Garlic Butter Shrimp and Spinach Tortellini is how quickly it comes together when each step flows smoothly. I always start with the tortellini, boiling it just until tender, then draining and setting it aside.
That way, it’s ready to toss into the skillet later. For the shrimp, seasoning with just salt and black pepper keeps things simple while allowing the garlic butter sauce to shine. Cooking them for just 1–2 minutes per side ensures they stay juicy and tender.
Any longer, and they risk becoming rubbery. Once cooked, I set them aside so they don’t overcook in the skillet.
Creating the lemon garlic butter sauce
The real star of this recipe is the sauce. I melt butter in the same skillet where the shrimp cooked, letting those flavors build. Adding fresh garlic and sautéing it until fragrant fills the kitchen with an irresistible aroma.
Then comes chicken broth or white wine if you want more depth. As it simmers, the liquid reduces slightly, creating a glossy base. Finally, fresh lemon juice and zest brighten the sauce, making it taste fresh and light.
Tossing in the spinach at this point lets it wilt just enough to stay vibrant. When the shrimp and tortellini return to the skillet, everything gets coated in this buttery, garlicky, citrusy goodness.
This one-pan cooking method reminds me of my Creamy Lemon Chicken Pasta, which also uses simple steps to layer flavors beautifully. If you’re a seafood fan, you’ll also love my Spicy Cajun Garlic Lobster., another quick yet elegant weeknight choice.
Customizing Lemon Garlic Butter Shrimp and Spinach Tortellini
Ingredient swaps for variety
One of the best things about Lemon Garlic Butter Shrimp and Spinach Tortellini is how flexible it is. If you don’t have chicken broth, vegetable broth works just as well. White wine adds richness and a more restaurant-style finish.
Not a fan of shrimp? Try scallops or even grilled chicken for a hearty twist. For extra veggies, mushrooms or cherry tomatoes can add sweetness and texture. Parmesan cheese is classic, but a sprinkle of pecorino gives a sharper bite.
Making it family-friendly or entertaining-ready
For kids, I sometimes go lighter on the lemon juice and skip the red pepper flakes, keeping it mild but still flavorful. When entertaining, I serve the dish straight from the skillet with crusty bread on the side to soak up the sauce.
It pairs well with a crisp salad or even roasted vegetables. The recipe feels special enough for company but simple enough for weeknight dinners. That versatility makes it a true winner in my kitchen.
Serving and Enjoying
Presentation tips
Serving this dish is all about letting those vibrant colors shine. The golden shrimp, green spinach, and pasta look gorgeous in a shallow white bowl.
I like to finish with a sprinkle of Parmesan, fresh parsley, and a touch of lemon zest for brightness. For an extra restaurant-style feel, a drizzle of olive oil over the top adds a silky finish.
Storing and reheating leftovers
While this dish is best served fresh, leftovers can be stored in an airtight container in the fridge for up to two days. To reheat, I add a splash of broth or water in the skillet to keep the tortellini from drying out.
I avoid the microwave since shrimp can turn rubbery when overheated. Instead, a gentle reheat on the stove keeps everything tasting close to fresh.
For more inspiration, If you’re a fan of versatile dishes like this, you might also enjoy List of shrimp dishes.
FAQs: Lemon Garlic Butter Shrimp and Spinach
How do I know when the shrimp are fully cooked?
Shrimp turn pink and opaque when done. Their tails curl into a C-shape. If they form a tight O-shape, they’re likely overcooked.
Can I use frozen shrimp?
Yes! Just thaw them fully and pat dry before cooking so they sear properly without excess water.
What type of tortellini works best?
Fresh cheese tortellini from the refrigerated section gives the best creamy bite. Frozen tortellini can work but may need an extra minute of boiling.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the tortellini and sauce separately, then combine with shrimp right before serving.
Is this dish spicy?
Only if you add red pepper flakes. For a mild version, simply skip them.
Conclusion: Lemon Garlic Butter Shrimp and Spinach
Lemon Garlic Butter Shrimp and Spinach Tortellini is one of those rare recipes that feels fancy without requiring hours in the kitchen.
With simple ingredients, a single skillet, and just half an hour, you get a flavorful, satisfying dish that works for both busy weeknights and special occasions.
The combination of garlicky butter, fresh lemon, juicy shrimp, creamy tortellini, and tender spinach makes it a recipe worth repeating.