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Cheese tortellini shrimp Alfredo is my answer to cozy cravings and effortless elegance on a busy weeknight. You get tender cheese-stuffed pasta, juicy shrimp, and a velvety Alfredo sauce all in one pan—a rich and satisfying dish that comes together surprisingly fast.
My family lights up every time I bring this to the table. I started making this for our Sunday dinners and it quickly became the most requested comfort meal—no leftovers ever survive.
Ingredients
- Shrimp: fresh or thawed if frozen look for firm flesh and a faint sweet aroma for the best quality
- Cheese tortellini: refrigerated varieties reheat beautifully and hold their shape
- Olive oil: extra virgin for savor and gloss helps keep shrimp tender during cooking
- Unsalted butter: smooths out the sauce and adds depth always use fresh butter for the best flavor
- Fresh garlic: minced it brings warmth and dimension pungent garlic makes all the difference
- Heavy cream: thickens and adds luxury to the sauce stick with pure cream for the richest result
- Parmesan cheese: grated and freshly bought for maximum flavor pre-grated is okay in a pinch
- Salt and pepper: essentials for seasoning bring everything together
- Fresh parsley: adds color and fresh aroma chop it just before using for brightness
Instructions
- Prepare the Tortellini:
- Bring a large pot of salted water to a robust boil. Add the cheese tortellini and cook exactly as directed on the package typically just a few minutes. Watch carefully so the pasta stays tender but not mushy. Drain well and keep warm.
- Cook the Shrimp:
- Heat olive oil in a large skillet over medium heat until shimmering. Gently add the shrimp in a single layer. Season with salt and pepper. Cook just until pink and opaque two to three minutes per side flipping once they start to curl. Set the shrimp aside on a plate to keep them from overcooking.
- Build the Alfredo Sauce:
- Using the same skillet reduce the heat to medium. Melt the unsalted butter then add the minced garlic stirring constantly for about a minute. When the aroma lifts pour in the heavy cream while stirring. Slowly stir in grated Parmesan cheese a little at a time making sure it melts evenly and the sauce turns smooth and slightly thick.
- Combine and Finish:
- Return cooked shrimp—plus any juices—into the skillet. Fold in the drained tortellini gently stirring to envelop everything in creamy sauce. Heat through for two minutes allowing the flavors to meld together.
- Garnish and Serve:
- Remove from heat. Sprinkle with plenty of chopped parsley and more Parmesan if desired. Dish out while hot for the creamiest experience.
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My favorite part will always be the Parmesan. The aroma of fresh cheese melting into the sauce whisks me back to when my kids would sneak little bits as I stirred. Watching friends mop up the sauce with bread is now tradition in our home.
Storage Tips
Store leftovers in an airtight container in the fridge and use within two days. The sauce thickens as it cools so when reheating add a dash of milk or cream. Avoid microwaving shrimp too long to keep them from getting rubbery.
Ingredient Substitutions
No shrimp on hand Chicken breast sliced into thin strips works beautifully. For a vegetarian spin try sautéed mushrooms or broccoli. Feel free to use spinach tortellini or even regular pasta if that is what you have. Freshly grated Pecorino works for Parmesan.
Serving Suggestions
This dish feels complete on its own but a crisp green salad and some warm bread are always welcome. For a touch more color and nutrition I sometimes toss in wilted spinach or sun-dried tomatoes.
Cultural and Historical Note
Alfredo sauce originated in Rome but the beloved creamy version we know is an Italian-American twist. Adding shrimp and tortellini transforms it into a celebratory feast—one I love preparing for family birthdays and holidays.
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This one-pan dish makes any night feel special. Serve straight from the skillet—clean plates are guaranteed!