Cheese Tortellini Shrimp Alfredo (Print Version)
Tortellini and shrimp in creamy Parmesan Alfredo, finished with parsley for a comforting, flavorful dish.
# Ingredients:
→ Seafood
01 -
1 pound shrimp, peeled and deveined
→ Pasta
02 -
1 package (9 ounces) cheese tortellini
→ Fats
03 -
2 tablespoons olive oil
04 -
4 tablespoons unsalted butter
→ Aromatics
05 -
3 cloves garlic, minced
→ Dairy
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese
→ Seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain the pasta thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add shrimp and season with salt and black pepper. Cook for 2 to 3 minutes per side until shrimp are pink and opaque. Remove the shrimp from the skillet and keep warm.
03 -
In the same skillet, melt unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant without browning. Stir in the heavy cream and cook, whisking constantly. Gradually add the grated Parmesan cheese, mixing until the sauce is smooth and thickened.
04 -
Return the cooked shrimp to the skillet and toss gently in the Alfredo sauce to coat. Add the drained cheese tortellini to the pan, stirring carefully to evenly mix the pasta and seafood with the creamy sauce.
05 -
Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.
# Notes:
01 -
Do not overcook the shrimp to avoid a rubbery texture; they are done when opaque and pink.