Cheese Tortellini Shrimp Alfredo

Creamy and comforting Cheese Tortellini Shrimp Alfredo is my go-to meal when I want something restaurant-worthy on a busy weeknight. This dish combines plump shrimp and tender cheese-filled tortellini, all coated in a lush Parmesan Alfredo sauce that comes together quickly. It feels special but is truly simple enough for any home cook.

I whipped this up the first time when my day ran long and I craved something decadent but easy. My family now requests it every time there is a chill in the air or a reason to celebrate.

Ingredients

• Fresh or frozen shrimp: for juicy bites and lean protein. Look for wild-caught if available for best flavor
• Cheese tortellini: for a pillowy pasta pocket. Choose refrigerated pasta for best texture but the frozen kind is great too
• Olive oil: to sauté shrimp and add subtle fruitiness. Select extra virgin for depth
• Unsalted butter: for rich creamy base. Using unsalted helps control the overall seasoning
• Fresh garlic: for aromatics and punch. Pick firm cloves free of green shoots
• Heavy cream: to create the signature Alfredo body. Go for full-fat for silky texture and flavor
• Grated Parmesan cheese: for nutty salty finish. Shred your own for the freshest taste and melting
• Salt and black pepper: to finish. Balance the sauce and seasoning to your preference
• Fresh parsley: for a bright garnish. Buy a crisp bunch and chop just before serving

Instructions

Prepare the Pasta:

Fill a large pot with generously salted water and bring it to a vigorous boil. Add tortellini and stir so none stick together. Cook according to the package directions until they float to the surface and are tender but not mushy. Drain thoroughly and set aside on a plate so they do not steam themselves soggy.

Sear the Shrimp:

Pat shrimp very dry with paper towels to help them brown rather than steam. Heat olive oil over medium heat in a large wide skillet. Arrange shrimp in an even layer and season both sides with salt and pepper. Cook each side for two to three minutes until just opaque and pink. Immediately transfer shrimp to a plate so they stay juicy.

Make the Alfredo Sauce:

Return the skillet to medium heat and add butter. Once melted and foaming, stir in minced garlic. Gently sauté for a minute so the garlic turns fragrant without browning which can make it bitter. Stream in heavy cream and keep stirring to keep it smooth. Bit by bit sprinkle in grated Parmesan, whisking after each addition. Keep cooking until the sauce thickens enough to coat a spoon.

Combine Shrimp and Tortellini:

Slide cooked shrimp back into the Alfredo sauce. Add in drained tortellini and gently fold so every piece is coated and glossy. Warm everything through for two to three minutes so the flavors meld and the sauce thickens just a bit more.

Finish and Serve:

Right before serving, scatter freshly chopped parsley over the top and a few extra shreds of Parmesan if you love it cheesy. Serve it immediately while everything is piping hot and the sauce is silky.

My family’s happiest moments are always around the table with this recipe, especially when everyone gets in on grating the cheese together.

Storage tips

Leftovers should be stored in an airtight container in the refrigerator and will keep up to three days. When reheating, add a splash of cream or milk to bring back the sauce’s silkiness. I avoid microwaving for too long as shrimp can get tough so use gentle heat if possible.

Ingredient substitutions

If you do not have tortellini, try cheese ravioli or even regular fettuccine. Swap shrimp for scallops or chunks of cooked chicken if needed. A blend of pecorino and Parmesan works in place of just Parmesan for a sharper bite.

Serving suggestions

Pair this pasta with a simple green salad tossed in lemon vinaigrette or some lightly steamed asparagus. Crusty bread is never optional in my house since we love to mop up any leftover sauce.

Cultural and historical context

Alfredo sauce is said to be invented by a Roman restaurateur who made it with butter and Parmesan for his wife in the early 1900s. American versions are a bit richer with cream and often feature additions like shrimp or tortellini for a touch of luxury.

Seasonal Adaptations

Asparagus or sweet peas work well for spring. Chopped sun-dried tomatoes add color and tang in summer. Butternut squash or spinach make it heartier for fall and winter.

Success Stories

My friend tried making this after never having cooked shrimp before. She was thrilled at how easy it was and sent me a photo of her empty pan.

Freezer Meal Conversion

Prepare the sauce and shrimp as instructed then cool quickly and freeze in a zip-top bag. Cook fresh tortellini and combine with the thawed sauce on the stove just before serving. This is my trick when I want a homemade meal but cannot spare even fifteen minutes on a busy night.

This dish is decadently creamy and easy enough for busy families. Make it for a simple weeknight, but you will want to serve it for special occasions, too.

Recipe FAQs

→ What type of shrimp works best?

Large raw shrimp, peeled and deveined, cook quickly and work well for this dish. Fresh or thawed frozen shrimp are ideal.

→ Can I use store-bought tortellini?

Yes, refrigerated cheese tortellini is convenient and cooks quickly, making it a great option for this dish.

→ How do I achieve a smooth Alfredo sauce?

Gradually add grated Parmesan to the warm cream and butter, stirring constantly until the sauce thickens and becomes smooth.

→ Is fresh parsley necessary?

Fresh parsley adds a bright, herbal finish, but you can omit or substitute with basil if preferred.

→ Can I add vegetables?

Yes, sautéed spinach or peas make great additions, adding color and nutrition to the creamy shrimp and pasta.