Cheese Tortellini Shrimp Alfredo
Creamy, cheesy, and packed with juicy shrimp, this Cheese Tortellini Shrimp Alfredo is an easy restaurant-style dinner you can make at home! Tender cheese tortellini and seasoned shrimp are tossed in a rich homemade Alfredo sauce with plenty of garlic and Parmesan. It’s comforting, flavorful, and perfect for a quick weeknight meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Shrimp & Tortellini
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 package (9 oz / 255 g) refrigerated cheese tortellini
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Alfredo Sauce
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Salt, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until tender.
Reserve about ½ cup of the pasta water, then drain the tortellini and set aside.
2. Cook the Shrimp
Pat the shrimp dry with paper towels and season with Italian seasoning, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side, until pink, opaque, and cooked through.
Transfer the shrimp to a plate and set aside.
3. Sauté the Garlic
Reduce the heat to medium and add the butter to the same skillet.
Once melted, add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
4. Make the Alfredo Sauce
Pour in the heavy cream and stir to combine. Let it gently simmer for 2–3 minutes.
Gradually add the Parmesan cheese, stirring constantly until melted and the sauce becomes smooth and creamy.
Season with black pepper, garlic powder, and salt to taste.
5. Combine Everything
Add the cooked tortellini to the Alfredo sauce and gently toss until completely coated.
If the sauce is too thick, add a small splash of the reserved pasta water until it reaches your desired consistency.
Return the cooked shrimp to the skillet and gently fold everything together.
6. Serve
Simmer for another 1–2 minutes to warm everything through.
Garnish with fresh parsley and extra grated Parmesan if desired.
Serve immediately while hot and creamy.
Helpful Tips
- Use freshly grated Parmesan for the smoothest Alfredo sauce.
- Avoid boiling the cream vigorously, as gentle heat helps keep the sauce silky.
- Don’t overcook the shrimp; they are ready as soon as they turn pink and opaque.
- If the Alfredo sauce becomes too thick, loosen it with a little reserved pasta water.
- For extra flavor, add a pinch of red pepper flakes or a squeeze of fresh lemon juice before serving.