Delish Shrimp Tortellini Alfredo Recipes

Creamy, cheesy, twirly-twirly comfort that doesn’t judge you for using store-bought pasta—this Shrimp Tortellini Alfredo is that weeknight hug in a bowl. Plump garlicky shrimp meet tender cheese tortellini, all swimming in a silky parmesan cream sauce that clings to every nook. It tastes like date night, cooks like Tuesday, and yes, the kids will eat it if you don’t brag about the garlic.

My husband calls this my “don’t argue with Mom” dinner because the second I pull the shrimp out of the skillet, everyone mysteriously appears at the counter with bowls. It started as one of those “what’s in the fridge” situations—tortellini, cream, a lonely lemon—and now it’s the recipe we make when we want to feel fancy without a sink full of dishes. The little ones steal the shrimp, he hoards the extra sauce, and I pretend I wasn’t going to lick the spoon.

How to Make It

Grab a big pot of salted water and get it rolling—tortellini go in for just a few minutes (pull them a minute before the package says because they’ll finish in the sauce). While that’s heating, pat dry a pound of shrimp, season with salt, pepper, and a pinch of red pepper flakes if you like drama.

Heat a big skillet with a swirl of olive oil and a tablespoon of butter. Sear the shrimp 1–2 minutes per side until pink and just curled—don’t overthink it, just don’t overcook it. Scoot them out to a plate.

In the same pan, melt 2 more tablespoons butter and toss in 3–4 minced garlic cloves. Let it get fragrant (30 seconds), then pour in 1 cup heavy cream and about 1/2 cup chicken broth. Keep the heat medium-low; if it boils hard, the sauce might split, and we cry. If I’m feeling extra, I slip in 2 ounces of cream cheese—makes the sauce sturdy and glossy.

Now kill the heat and rain in 1 cup freshly grated Parmesan, whisking so it gets velvety. Taste it: a pinch of salt, a good grind of pepper, a whisper of nutmeg if you’re fancy, and a little lemon zest plus a squeeze to wake it up. If it’s too thick, thin with a splash of pasta water. If it’s too thin, add more Parm like the reckless cheeser you are.

Tortellini goes straight from the pot to the pan (drippy is good—starchy water = magic). Toss-toss-toss, slide the shrimp back in, and let everybody get to know each other for a minute on low heat. Shower with chopped parsley and maybe more cheese because we’re honest people.

✔Ingredient Notes

– Shrimp: Raw, peeled, deveined (tails on if you want cute; off if you want easy). Pat them dry so they actually sear instead of steaming into sadness.
– Cheese tortellini: The refrigerated kind cooks in like 3–4 minutes. Pull it early—it keeps cooking in the sauce and stays bouncy.
– Parmesan: Freshly grated melts smooth. Pre-shredded can be clumpy. I learned that the gritty way.
– Heavy cream: Makes it stable and silky. Half-and-half works in a pinch if you add a little cream cheese or simmer gently.
– Garlic: Fresh is best. Burnt garlic is a flavor bully—keep the heat chill when it hits the pan.
– Butter + olive oil: Butter for flavor, oil for higher sear temp. Besties.
– Lemon: Just a bit brightens all the richness. Zest first, then squeeze—ask me how many times I’ve wrestled a bald lemon.
– Red pepper flakes: Optional, but that tiny tingle keeps bites from feeling heavy.
– Pasta water: Liquid gold. One splash can rescue a too-thick sauce faster than an apology text.

✔Recipe Steps

1. Boil a large pot of salted water and cook tortellini 1 minute shy of package directions; reserve 1 cup pasta water.
2. Pat shrimp dry, season with salt, pepper, and a pinch of red pepper flakes.
3. Sear shrimp in 1 tbsp olive oil + 1 tbsp butter, 1–2 minutes per side; remove to a plate.
4. Melt 2 tbsp butter, sauté garlic 30 seconds, then add 1 cup heavy cream + 1/2 cup chicken broth; keep at gentle simmer.
5. Remove from heat, whisk in 1 cup freshly grated Parmesan (and 2 oz cream cheese if using); season with salt, pepper, nutmeg, and lemon zest/juice.
6. Toss in tortellini and shrimp; adjust with splashes of pasta water until glossy and saucy; finish with parsley and more Parmesan.

What to Serve It With

– A crunchy green salad with lemon vinaigrette (you want bright next to creamy).
– Garlicky sautéed broccoli or green beans.
– Roasted cherry tomatoes—juicy little pops against the rich sauce.
– Warm garlic bread to shamelessly swipe the pan clean.
– A crisp white wine (Pinot Grigio or Sauvignon Blanc) or lemony sparkling water.

✔Tips & Mistakes

– Don’t boil the cream sauce. Barely simmer. Cheese melts; it doesn’t like hot tubs.
– Grate your own Parmesan. Pre-shred has anti-caking stuff that makes the sauce weird.
– Pull tortellini early. Overcooked tortellini = burst pasta pillows. Tragic.
– Shrimp cook scary-fast. As soon as they curl and go opaque, they’re done.
– Save pasta water. It’s the “undo” button for thick sauce.

✔Storage Tips

Fridge it in an airtight container up to 3 days. The sauce thickens as it chills—stir in a splash of water, broth, or cream when reheating on low. Microwave in short bursts with a little extra liquid and gentle stirring so it doesn’t break. Cold leftovers straight from the container? Honestly delicious. Breakfast pasta? I support your life choices.

✔Variations and Substitutions

– Swap shrimp for sliced chicken, kielbasa, or crispy bacon bits. Different vibe, still great.
– Stir in baby spinach or peas at the end for color and virtue.
– Add sun-dried tomatoes or roasted mushrooms for a deeper, cozy flavor.
– Go Cajun: toss shrimp with Cajun seasoning, add a pinch to the sauce.
– Lighten it up: use half-and-half plus 2 oz cream cheese to stabilize.
– Gluten-free: use GF tortellini and check your broth.
– Dairy-free-ish: cashew cream + nutritional yeast is surprisingly convincing, but skip the high heat and expect a different (still tasty) personality.
– Jarred Alfredo? Sure. Warm it gently with a little pasta water and lemon zest to revive it.

Frequently Asked Questions

Delish Shrimp Tortellini Alfredo Recipes

Plump shrimp and pillowy cheese tortellini tossed in a rich, garlicky Alfredo sauce with Parmesan and a touch of lemon. A restaurant-quality dinner ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 20 oz refrigerated cheese tortellini
• ▢ 1 lb large shrimp, peeled and deveined
• ▢ 1 tablespoon olive oil
• ▢ 4 tablespoon unsalted butter
• ▢ 3 clove garlic, minced
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1.5 cup heavy cream
• ▢ 2 oz cream cheese, softened optional, helps stabilize the sauce
• ▢ 1 cup Parmesan cheese, freshly grated
• ▢ 0.75 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 1 tablespoon fresh lemon juice optional, brightens the sauce
• ▢ 2 tablespoon fresh parsley, chopped

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just shy of al dente. Reserve 0.5 cup of pasta water, then drain and set aside.
• Pat shrimp dry. Season with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high. Sear shrimp in a single layer for about 2 minutes per side until pink and opaque. Transfer to a plate.
• Reduce heat to medium. Add butter to the skillet. When melted, add garlic and cook 30 seconds until fragrant.
• Pour in chicken broth and heavy cream. Stir in cream cheese until smooth. Simmer gently for 3 to 4 minutes, then whisk in Parmesan until melted and silky.
• Season sauce with remaining salt, remaining pepper, and red pepper flakes. If too thick, loosen with splashes of reserved pasta water; if too thin, simmer another minute.
• Add cooked tortellini to the sauce and toss to coat. Fold in shrimp and warm through 1 minute. Finish with lemon juice and parsley. Serve immediately.

Notes

For best texture, use freshly grated Parmesan. If using frozen shrimp, thaw and pat very dry to avoid a watery sauce. Adjust consistency with reserved pasta water as needed.