Shrimp: fresh or thawed if frozen look for firm flesh and a faint sweet aroma for the best quality
Cheese tortellini: refrigerated varieties reheat beautifully and hold their shape
Olive oil: extra virgin for savor and gloss helps keep shrimp tender during cooking
Unsalted butter: smooths out the sauce and adds depth always use fresh butter for the best flavor
Fresh garlic: minced it brings warmth and dimension pungent garlic makes all the difference
Heavy cream: thickens and adds luxury to the sauce stick with pure cream for the richest result
Parmesan cheese: grated and freshly bought for maximum flavor pre-grated is okay in a pinch
Salt and pepper: essentials for seasoning bring everything together
Fresh parsley: adds color and fresh aroma chop it just before using for brightness
Instructions
Prepare the Tortellini:
Bring a large pot of salted water to a robust boil. Add the cheese tortellini and cook exactly as directed on the package typically just a few minutes. Watch carefully so the pasta stays tender but not mushy. Drain well and keep warm.
Cook the Shrimp:
Heat olive oil in a large skillet over medium heat until shimmering. Gently add the shrimp in a single layer. Season with salt and pepper. Cook just until pink and opaque two to three minutes per side flipping once they start to curl. Set the shrimp aside on a plate to keep them from overcooking.
Build the Alfredo Sauce:
Using the same skillet reduce the heat to medium. Melt the unsalted butter then add the minced garlic stirring constantly for about a minute. When the aroma lifts pour in the heavy cream while stirring. Slowly stir in grated Parmesan cheese a little at a time making sure it melts evenly and the sauce turns smooth and slightly thick.
Combine and Finish:
Return cooked shrimp—plus any juices—into the skillet. Fold in the drained tortellini gently stirring to envelop everything in creamy sauce. Heat through for two minutes allowing the flavors to meld together.
Garnish and Serve:
Remove from heat. Sprinkle with plenty of chopped parsley and more Parmesan if desired. Dish out while hot for the creamiest experience.
A plate of shrimp and pasta with a white sauce.
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A plate of shrimp and pasta with a white sauce. | myhomemaderecipe.com
You Must Know
High in protein thanks to shrimp and tortellini
Makes amazing leftovers just gently reheat with a splash of cream or milk
No need for fancy equipment a simple skillet works best
My favorite part will always be the Parmesan. The aroma of fresh cheese melting into the sauce whisks me back to when my kids would sneak little bits as I stirred. Watching friends mop up the sauce with bread is now tradition in our home.
Storage Tips
Store leftovers in an airtight container in the fridge and use within two days. The sauce thickens as it cools so when reheating add a dash of milk or cream. Avoid microwaving shrimp too long to keep them from getting rubbery.
Ingredient Substitutions
No shrimp on hand Chicken breast sliced into thin strips works beautifully. For a vegetarian spin try sautéed mushrooms or broccoli. Feel free to use spinach tortellini or even regular pasta if that is what you have. Freshly grated Pecorino works for Parmesan.
Serving Suggestions
This dish feels complete on its own but a crisp green salad and some warm bread are always welcome. For a touch more color and nutrition I sometimes toss in wilted spinach or sun-dried tomatoes.
Cultural and Historical Note
Alfredo sauce originated in Rome but the beloved creamy version we know is an Italian-American twist. Adding shrimp and tortellini transforms it into a celebratory feast—one I love preparing for family birthdays and holidays.
A bowl of shrimp and pasta with a white sauce on top.
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A bowl of shrimp and pasta with a white sauce on top. | myhomemaderecipe.com
Pro Tips
Sauté garlic just until fragrant to avoid bitterness
Use freshly grated cheese for the creamiest smoothest sauce
Save some pasta water to help thin the sauce if it gets too thick
This one-pan dish makes any night feel special. Serve straight from the skillet—clean plates are guaranteed!
Shrimp Alfredo
A rich and comforting dish, this Cheese Tortellini Shrimp Alfredo combines tender shrimp with a creamy Alfredo sauce and cheesy tortellini. Perfect for a cozy dinner.
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Zaho
Category: Dinners
Difficulty: Easy
Cuisine: Italian-American
Yield: 4 Servings (4 servings)
Dietary: ~
Ingredients
1 lb shrimp, peeled and deveined.
1 package (9 oz) cheese tortellini.
2 tbsp olive oil.
4 tbsp unsalted butter.
3 cloves garlic, minced.
1 cup heavy cream.
1 cup grated Parmesan cheese.
Salt and pepper, to taste.
Fresh parsley, chopped (for garnish).
Instructions
Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly. Gradually add the Parmesan cheese, stirring until the sauce is smooth and thickened.
Return the cooked shrimp to the skillet, tossing them in the Alfredo sauce. Add the cooked tortellini, gently stirring to coat the pasta and shrimp in the sauce.
Garnish with freshly chopped parsley and more Parmesan cheese if desired. Serve immediately and enjoy this delicious, creamy dish!.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
