Shrimp Tortellini Alfredo Pasta (Print-Friendly Version)

Creamy garlic parmesan tortellini with tender shrimp and a hint of Italian herbs for an elevated seafood pasta experience.

# What You’ll Need to Make This:

→ Pasta

01 - 680 g refrigerated cheese tortellini

→ Seafood

02 - 298 g peeled and deveined shrimp, thawed

→ Sauce Components

03 - 60 ml unsalted butter
04 - 3 tablespoons minced garlic
05 - 1 tablespoon Italian seasoning
06 - 710 ml heavy cream
07 - 0.5 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 65 g shredded parmesan cheese

→ Garnish (optional)

10 - Fresh chopped parsley
11 - Lemon slices

# How to Prepare:

01 - Cook cheese tortellini in a large pot of boiling salted water following package instructions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium-high heat. Add shrimp and minced garlic, sautéing until shrimp turns pink and opaque on both sides, about 3–4 minutes.
03 - Transfer cooked shrimp to a plate using a slotted spoon. Leave butter and garlic remaining in the skillet.
04 - Add Italian seasoning to the skillet and stir into the butter and garlic. Pour in heavy cream, season with salt and black pepper, and stir to combine. Bring to a gentle boil, then reduce to low heat and allow the sauce to simmer, stirring frequently, until slightly thickened, about 8–10 minutes.
05 - Add drained tortellini to the skillet, stirring to coat with the creamy sauce.
06 - Sprinkle shredded parmesan cheese into the skillet and stir thoroughly until melted and sauce is cohesive.
07 - Return cooked shrimp to the skillet and gently fold into the pasta and sauce until well combined.
08 - Transfer to serving plates. Garnish with fresh chopped parsley and lemon slices as desired. Serve immediately.

# Extra Tips:

01 - For optimal results, use freshly grated parmesan and adjust the sauce thickness with extra cream as needed.

Return