This Creamy Shrimp Tortellini Alfredo is a delightful dish that brings together tender shrimp, cheesy tortellini, and a rich, creamy Alfredo sauce. The smooth sauce coats every bite, making it feel indulgent without being complicated. It’s one of those meals that instantly feels fancy but is actually easy to pull together.
I love how the shrimp adds a nice bite and keeps the tortellini from feeling too heavy. When I make this, I usually toss in some garlic and a sprinkle of fresh Parmesan to brighten things up even more. It’s the kind of pasta dinner that makes me feel like I’m treating myself, even on a regular weeknight.
For serving, I like to add a little extra Parmesan and some chopped parsley on top because it makes the dish look and taste fresh. Pairing it with a simple green salad or some crusty bread rounds out the meal perfectly. This recipe is always a hit with guests and family, and it’s one I keep coming back to when I want comfort food that feels special.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If you want a milder seafood taste, use smaller shrimp or even scallops. For a veggie option, try sautéed mushrooms or artichoke hearts instead.
Tortellini: Cheese tortellini is classic for this dish, but you can swap for ravioli or even regular pasta like fettuccine. Fresh tortellini offers the best texture, but frozen is fine too and easy to keep on hand.
Heavy Cream & Milk: The cream and milk combo creates a silky sauce. For a lighter dish, use half-and-half or just milk, but the sauce won’t be quite as rich.
Parmesan Cheese: Freshly grated Parmesan melts better and has a sharper flavor. If you can’t find it, Pecorino Romano or Asiago are good substitutes.
How Do You Make the Alfredo Sauce Smooth and Creamy?
Getting the sauce right is key to this dish’s success. Here’s what helps:
- Start by sautéing garlic gently in butter to bring out its flavor without burning.
- Add cream and milk together and heat slowly until just simmering; don’t boil to avoid curdling.
- Whisk in Parmesan gradually off the heat or on very low heat to help it melt evenly and keep the sauce smooth.
- If the sauce feels too thick, stir in a splash of pasta water or milk to loosen it up.
Take your time combining these ingredients, and you’ll end up with a creamy, velvety Alfredo that clings perfectly to the pasta and shrimp.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you’ll want plenty of water so the pasta cooks evenly.
- Large skillet – perfect for cooking shrimp and making the Alfredo sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Whisk – helps melt the Parmesan smoothly into the cream without lumps.
- Colander – for draining the tortellini quickly and easily.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a milder protein that soaks up the sauce nicely.
- Add steamed broccoli or spinach for a fresh veggie boost and a splash of color.
- Use sun-dried tomatoes for a tangy twist that cuts through the richness of the cream.
- Sprinkle red pepper flakes if you like a little heat and extra flavor depth.
Creamy Shrimp Tortellini Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) fresh or frozen cheese tortellini
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- ½ tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes to cook. Overall, you can expect to have this creamy shrimp tortellini Alfredo ready to serve in around 25 minutes—perfect for a quick, delicious dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions, usually about 3-5 minutes, until they’re tender but still firm (al dente). Drain the tortellini and set them aside.
2. Cook the Shrimp:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and pepper. Add the shrimp to the skillet and cook them for 2-3 minutes on each side until pink and cooked through. Once done, remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
Reduce heat to medium and add the butter to the same skillet. When melted, stir in the minced garlic and sauté for about one minute until fragrant. Pour in the heavy cream and milk, stirring to combine. Let the sauce simmer gently for 3-4 minutes so it thickens slightly.
4. Finish the Dish:
Slowly whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and Italian seasoning if you like. Add the cooked tortellini and shrimp back to the skillet, gently stirring to coat everything evenly with the sauce. Warm through for about 2 minutes.
5. Serve and Enjoy:
Plate the creamy shrimp tortellini Alfredo and sprinkle with chopped fresh parsley and extra black pepper if you’d like. Serve right away and enjoy this comforting and rich pasta dinner!
Can I Use Frozen Shrimp for This Recipe?
Yes, just be sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or run them under cold water in a sealed bag. Pat dry to remove excess moisture for better searing.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the shrimp ahead, then refrigerate separately for up to 2 days. When ready, reheat gently on the stove, adding a splash of milk or cream to refresh the sauce before tossing in freshly cooked tortellini.
How Should I Store Leftovers?
Place any leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove with a little extra milk or cream to keep the sauce creamy and avoid drying out the shrimp.
Can I Substitute the Tortellini with Another Pasta?
Absolutely! Ravioli, gnocchi, or even fettuccine work well. Adjust cooking times depending on the pasta type, and be sure to drain well before adding to your sauce.