Shrimp Tortellini Alfredo Pasta

Shrimp Tortellini Alfredo is the kind of dinner that feels restaurant-worthy but is comforting enough for a weeknight meal at home. Plump cheese tortellini and juicy shrimp are tossed in a creamy parmesan garlic sauce that comes together in just over half an hour. This recipe became an instant favorite in my house the first time I served it—the sauce is so rich and the shrimp is perfectly tender every single time.

I still remember making this for a birthday dinner at home the first year my husband and I were married—we polished off every bite and now it is our go-to celebration meal.

Ingredients

• Refrigerated cheese tortellini: It has that irresistible cheesy filling and cooks quickly Fresh tortellini from the refrigerated section generally has better flavor than dry
• Butter: Builds a rich sauce and helps the shrimp cook gently Go for real unsalted butter if you can
• Peeled and deveined shrimp: Fresh or thawed frozen shrimp works great I look for large shrimp for best texture
• Minced garlic: Infuses the whole dish with savory aroma You want it finely chopped for even flavor
• Italian seasoning: Layers in herby notes A fresh and well-balanced blend makes a difference
• Heavy cream: This is the base of the sauce and gives the Alfredo richness Use high-quality cream for a silkier sauce
• Salt and pepper: Simple but essential for seasoning the dish throughout Use kosher salt and freshly ground pepper for best taste
• Shredded parmesan cheese: Melts beautifully into the sauce Get a wedge and shred it yourself for superior melt and taste
• Fresh chopped parsley: Adds freshness and a pop of color Save a little for garnishing the plates
• Lemon slices for garnish: These offer brightness that keeps the richness in check

Step-by-Step Instructions

Cook the Tortellini:

Boil water with a pinch of salt Add the refrigerated tortellini and cook according to the package instructions until just tender Drain and set aside Make sure not to overcook so they stay plump

Sauté the Shrimp:

Melt the butter in a large skillet over medium-high heat Add thawed shrimp and minced garlic Arrange shrimp so each is flat against the pan and cook about two minutes per side just until they turn pink and opaque Quickly transfer the shrimp to a plate to avoid overcooking

Build the Garlic Sauce:

With the butter and garlic still in the skillet sprinkle in the Italian seasoning Stir to release the flavors before pouring in the heavy cream and adding salt and pepper Stir gently and bring mixture up to just a boil

Simmer and Thicken:

Reduce heat to low and let the sauce simmer uncovered for about eight to ten minutes Stir every couple of minutes While simmering the sauce will thicken and coat the back of a spoon

Combine Everything:

Add the drained tortellini to the skillet Stir gently until fully coated in sauce Sprinkle in freshly shredded parmesan and keep stirring until the cheese melts smoothly

Finish with Shrimp and Garnish:

Add cooked shrimp back into the skillet and mix to distribute them through the pasta Garnish with chopped parsley and a few lemon slices if desired Serve immediately while everything is piping hot

Pin

I always look forward to the burst of flavor when you get a bit of shrimp and tortellini in the same forkful My favorite ingredient here is the buttery parmesan sauce—my whole family scrapes their plates clean and it transports me back to our kitchen table every single time

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days If the sauce thickens after chilling add a splash of cream or milk while reheating and warm gently on the stovetop Do not freeze as the cream sauce may separate

Ingredient Substitutions

If you cannot find cheese tortellini any filled pasta such as spinach or mushroom works well For a lighter dish swap half the heavy cream with whole milk but expect a slightly thinner sauce You can also toss in baby spinach with the tortellini for extra greens

Serving Suggestions

Serve this creamy pasta with a big green salad or garlic bread to mop up extra sauce For added color and texture I sometimes serve with roasted asparagus or a few cherry tomatoes halved and tossed in at the end

Cultural Note

Alfredo sauce as we know it is an Italian-American creation Classic Italian versions use just cheese and pasta water but this richer creamy version became popular in North America bringing a taste of restaurant comfort into the home kitchen

Recipe FAQs

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works well. Thaw thoroughly and pat them dry before cooking for best texture and flavor.

→ What type of tortellini is recommended?

Refrigerated cheese tortellini is ideal as it cooks quickly and holds up well in creamy sauces, absorbing flavor beautifully.

→ Can I substitute half-and-half for heavy cream?

You can use half-and-half, but the sauce will be a bit lighter. For extra richness, heavy cream is preferred.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until pink and opaque on both sides; overcooking can cause them to become rubbery. Remove promptly once done.

→ What garnishes complement this dish?

Fresh chopped parsley and lemon slices add a pop of color and brightness that enhance the creamy flavors.

→ Is this meal suitable for reheating?

Leftovers can be reheated gently over low heat, adding a splash of cream if needed to restore sauce consistency.