Easy Shrimp Tortellini Alfredo Recipe
Creamy shrimp tortellini Alfredo comes together fast for a cozy weeknight dinner. Rich sauce, tender shrimp, and cheesy pasta.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb refrigerated cheese tortellini
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tsp minced garlic
- 1.25 cup heavy cream
- 0.75 cup finely grated Parmesan cheese
- 0.5 cup starchy pasta cooking water reserved
- 1 tbsp fresh lemon juice brightens the sauce
- 2 tbsp chopped fresh parsley
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.25 tsp crushed red pepper flakes optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Boil tortellini until tender, 3–4 minutes. Reserve 1/2 cup pasta water; drain.
- Pat shrimp dry. Season with a pinch of salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear shrimp until opaque, 2–3 minutes. Transfer.
- Reduce heat to medium. Melt butter in the skillet.
- Sauté garlic 30 seconds until fragrant; do not brown.
- Pour in cream. Simmer until slightly thickened, 3–4 minutes. Whisk in Parmesan until smooth.
- Stir in lemon juice and red pepper flakes.
- Add tortellini and shrimp to the sauce. Toss gently to coat.
- Splash in pasta water as needed to loosen the sauce.
- Finish with parsley. Taste and adjust salt and pepper. Serve hot.
Notes
Swap in spinach or peas with the tortellini for extra color. Leftovers reheat well with a splash of milk or cream to loosen the sauce. For a lighter version, use half-and-half and add 2–3 tablespoons extra Parmesan to thicken.
This recipe is an original creation inspired by classic Easy Shrimp Tortellini Alfredo Recipe flavors. All ingredient ratios and instructions are independently developed.