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Delish Shrimp Tortellini Alfredo Recipes

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.