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This Cheese Tortellini Shrimp Alfredo blends tender shrimp with soft, cheese-filled tortellini all smothered in a rich, garlicky cream sauce. The pasta is cooked just until al dente so it stays tender and holds up perfectly in the sauce. Shrimp is pan-seared to a juicy pink, then combined with a buttery garlic base that gradually transforms with heavy cream and real Parmesan cheese into a velvety sauce. Tossing everything together results in a dish that is creamy and full of bright flavors from fresh parsley. This meal suits busy weeknights as well as special occasions when you want comfort food with a bit of elegance.
I first made this on a gloomy evening with limited ingredients and it turned out so good my family now asks for it on birthdays. The creamy satisfaction never fails to impress.
Ingredients
- Shrimp: look for raw shrimp that is grayish and translucent to ensure juiciness and flavor absorption
- Cheese tortellini: fresh or refrigerated varieties add richness with their creamy cheese filling making the dish hearty
- Olive oil: helps achieve a golden sear on shrimp while keeping them moist
- Unsalted butter: essential to build a velvety and flavorful sauce base better than cooking with oil alone
- Garlic: choose plump cloves and finely mince to spread fragrant flavor evenly without overwhelming
- Heavy cream: opt for cream without additives for the smoothest and richest sauce texture
- Grated Parmesan cheese: authentic Parmigiano Reggiano gives a deep nutty flavor unmatched by other cheeses
- Salt and pepper: use sea salt to enhance natural sweetness and freshly ground black pepper for gentle heat
- Fresh parsley: flat-leaf parsley brightens the dish providing freshness with tender stems and leaves
Instructions
- Prepare the Tortellini:
- Bring a large pot of salted water to a rolling boil. Add the cheese tortellini gently and cook just until al dente based on package instructions. This timing keeps the pasta tender yet firm enough to avoid becoming mushy once sauced. Drain carefully and set aside.
- Sear the Shrimp:
- Pat shrimp completely dry with paper towels to get a perfect golden sear. Heat olive oil in a wide skillet over medium heat until it shimmers. Lay shrimp in one even layer and season lightly with salt and pepper. Let them cook undisturbed for two to three minutes until they curl and turn opaque on one side. Flip shrimp and cook one to two more minutes. Remove shrimp to a plate to rest.
- Build the Creamy Alfredo Sauce:
- Reduce skillet heat to medium low and melt the unsalted butter. Scrape up any browned bits left from shrimp to deepen flavor. Add minced garlic and stir continuously for about one minute until fragrant but not browned to avoid bitterness. Pour in heavy cream steadily while stirring to warm it through. Gradually add grated Parmesan cheese whisking constantly to stop clumping and encourage smoothness. Let sauce simmer gently on low heat for three to four minutes until it thickens slightly.
- Combine Shrimp and Tortellini:
- Return shrimp and any juices collected back to the skillet. Toss shrimp gently in the sauce to coat well. Using a soft spatula, fold in the cooked tortellini making sure every piece is luxuriously covered with sauce. Warm everything briefly until heated through without boiling.
- Garnish and Serve:
- Remove pan from heat. Scatter a handful of freshly chopped parsley on top plus additional Parmesan if desired for extra richness. Serve immediately to enjoy the creamiest texture and freshest flavors.
My favorite ingredient is definitely the real Parmesan cheese because it delivers that signature savory depth and smooth melt that defines this dish. One of my fondest memories is sitting around the kitchen while the garlic butter aroma fills the air and everyone eagerly mops up the sauce with crusty bread.
Storage Tips
Leftovers reheat well if warmed gently. Store in an airtight container in the fridge and add a splash of cream or milk while reheating to keep the sauce silky and avoid drying out the shrimp. Avoid leaving the dish out at room temperature too long as seafood can toughen quickly. I often double the recipe in anticipation of next day lunches and add fresh parsley just before serving to revive the flavors.
Ingredient Substitutions
If cheese tortellini is unavailable you can swap in fresh fettuccine or penne pasta instead. Frozen shrimp works well but must be fully thawed and dried before cooking to get that perfect sear. To lighten the sauce, replace heavy cream with half and half though the texture will be less thick. Grated Grana Padano or pecorino Romano are good stand ins for Parmesan cheese if you cannot find the original.
Serving Suggestions
Because this Alfredo is rich and creamy, I like to serve it alongside a crisp green salad dressed with lemon vinaigrette to balance the richness. Warm garlic bread or crunchy rustic Italian bread are ideal for soaking up every bit of the luscious sauce. For extra nutrition and color, blanched broccoli florets or baby spinach tossed in when combining the pasta work beautifully.
Now you have all the tips and steps to bring this luscious cheese tortellini shrimp Alfredo to your table. Every creamy bite is packed with flavor and comforting richness that your family will love going back for seconds.
Common Questions About the Recipe
- → What type of shrimp works best?
Medium or large peeled and deveined shrimp are ideal as they stay tender and absorb the creamy sauce well.
- → Can frozen tortellini be used?
Yes, both frozen and refrigerated cheese tortellini work fine; cook gently following package directions to avoid overcooking.
- → How can I prevent the sauce from curdling?
Simmer the cream gently and add Parmesan gradually while keeping the heat moderate to maintain a smooth texture.
- → Is there a lighter way to prepare this dish?
Use half-and-half instead of heavy cream or reduce butter to lighten the sauce while keeping flavor.
- → What are good side accompaniments?
Fresh green salads, roasted vegetables, or crusty garlic bread complement the creamy tortellini and shrimp well.
- → Can extra vegetables be added?
Yes, sautéed spinach, peas, or broccoli can be mixed in to add color, texture, and nutrition.