Tortellini with Shrimp and Lemon-Wine Sauce


I made this so long ago I had to rack my brain in order to post it. Then it alllllllllllll started coming back to me and my mouth began salivating as I reminisced. At the time I didn’t have fresh rosemary, but that would have made an AWESOME addition. It should also be served over any long-noodle pasta, but I had some tortellini I wanted to use up, and surprisingly the cheesiness wasn’t overpowering.  It’s DEFINITELY rich though, so although it’s amazingly delicious, you will get filled up after one bowl! 🙂


  • 1LB Tortellini
  • 1LB Shrimp (uncooked, peeled and deveined, 41-50 count/lb)
  • 1 cup heavy cream
  • 1 cup white wine
  • Zest of 2 lemons
  • 1 garlic clove, minced
  • ½ cup freshly grated parmesan cheese
  • ⅛ teaspoon cayenne pepper
  • salt-n-freshly ground pepper
  • Optional – 2 TB fresh rosemary leaves, chopped


  1. Bring a large pot of water to boil and cook tortellini according to package directions until al denté.
  2. Meanwhile; pour cream, wine & minced garlic into a saucepan and bring to a boil, reduce to simmer and cook until reduced by half.
  3. Add uncooked shrimp, cayenne and salt-n-pep to mixture and reduce heat to Med. (Add rosemary if desired)
  4. Once shrimp are mostly cooked, stir in parmesan cheese and lemon zest. Keep on heat until Parm is melted through.
  5. Toss noodles with some of the sauce, then ladle Shrimp-Sauce mixture over each individual bowl.
  6. Bon Appétit!!

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