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Shrimp Tortellini Alfredo

A close-up of Shrimp Tortellini Alfredo in a white bowl, featuring plump shrimp and tortellini pasta in a creamy Alfredo sauce, garnished with parsley.
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A restaurant-style shrimp tortellini Alfredo that’s easy enough for a weeknight meal. This creamy garlic Parmesan pasta features tender tortellini and seared shrimp in a rich sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
  2. Add minced garlic to the same skillet and cook for 1 minute until fragrant.
  3. Reduce heat to medium-low. Add butter to the skillet and melt. Stir in heavy cream and bring to a gentle simmer.
  4. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened.
  5. Add refrigerated tortellini to the skillet and cook according to package directions, usually 3-5 minutes, until tortellini are tender.
  6. Return the cooked shrimp to the skillet and stir to combine with the tortellini and sauce.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer sauce, you can add a splash of white wine after cooking the garlic and let it reduce before adding the cream.
  • If you don’t have fresh parsley, you can omit it or use dried parsley.
  • This dish pairs well with a simple side salad or crusty bread.

Nutrition

Find it online: https://cutcooktaste.com/shrimp-tortellini-alfredo-easy-weeknight-dish/