Creamy Cheese Tortellini Shrimp Alfredo (Print version)
Juicy shrimp and cheese tortellini tossed in a smooth garlic Parmesan Alfredo sauce for a rich 30-minute dinner.
# Ingredients:
For the pasta and shrimp
01 -
20 oz (565 g) refrigerated cheese tortellini
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon kosher salt, plus more for pasta water
05 -
1/4 teaspoon black pepper
06 -
1/2 teaspoon Italian seasoning
For the Alfredo sauce
07 -
3 tablespoons unsalted butter
08 -
4 cloves garlic, minced
09 -
1 1/4 cups (300 ml) heavy cream
10 -
1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
11 -
1/4 cup (60 ml) reserved pasta water, plus more as needed
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until just tender. Reserve 1/2 cup of the cooking water, then drain.
02 -
Pat the shrimp dry with paper towels. Toss with olive oil, salt, pepper, and Italian seasoning.
03 -
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 -
Reduce the heat to medium-low. Add the butter to the same skillet, then stir in the garlic and cook for about 30 seconds, until fragrant but not browned.
05 -
Pour in the heavy cream and simmer gently for 2-3 minutes. Lower the heat and stir in the Parmesan a little at a time until smooth.
06 -
Add the tortellini, shrimp, and 1/4 cup reserved pasta water. Toss gently until coated and glossy, adding more pasta water if needed. Finish with lemon juice, parsley, and extra Parmesan.
# Good to know:
01 -
Best served immediately while the Alfredo sauce is glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Refrigerate leftovers for up to 2 days.