Creamy Tortellini Shrimp Alfredo

This creamy Cheese Tortellini Shrimp Alfredo combines pillowy cheese-filled pasta with succulent shrimp in a rich homemade Alfredo sauce. When I need a restaurant-quality dinner that impresses without hours in the kitchen, this is my go-to dish that transforms ordinary weeknights into special occasions.

I first created this dish when my mother-in-law made an unexpected visit, and I needed something elegant but quick. The look on her face when she took that first bite confirmed this would become part of our family's regular rotation.

• Cheese tortellini provides the perfect pasta pocket to hold the creamy sauce look for refrigerated varieties for the best texture
• Large shrimp bring a sweet seafood flavor that pairs beautifully with the rich sauce select wild-caught when possible for superior taste
• Heavy cream forms the luxurious base of our Alfredo sauce avoid substituting with milk or half-and-half for proper thickness
• Parmesan cheese use freshly grated for the smoothest sauce and most authentic flavor
• Fresh garlic provides aromatic depth that dried versions simply cannot match
• Butter creates the silky mouthfeel that makes this dish irresistible use unsalted to control the final seasoning
• Olive oil helps prevent the shrimp from sticking while adding a subtle fruity note
• Fresh parsley brightens the rich dish with color and a clean herbal finish

Cook the tortellini

Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, then cook your tortellini according to package directions. Fresh tortellini typically cooks in just 3-4 minutes, while dried varieties might take 7-9 minutes. The pasta should be tender but still have a slight bite to it.

Prepare the shrimp

While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Pat the shrimp completely dry with paper towels this ensures proper browning. Season generously with salt and pepper, then arrange them in a single layer in the hot pan. Cook until they turn pink and opaque, about 2 minutes per side. Be careful not to overcook as they will become rubbery. Remove to a plate and cover loosely with foil.

Create the Alfredo sauce

In the same skillet, lower heat to medium and add butter. Once melted, add minced garlic and cook until fragrant, about 30-45 seconds, stirring constantly to prevent browning. Pour in the heavy cream and bring to a gentle simmer not a full boil. Let it reduce for 2-3 minutes, then gradually sprinkle in the Parmesan cheese while continuously whisking. The sauce should coat the back of a spoon when ready.

Combine the elements

Return the cooked shrimp to the skillet, gently folding them into the sauce. Add the drained tortellini and toss everything together using a wooden spoon, making sure each tortellini pocket is coated with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Finish and serve

Remove from heat and let the dish rest for one minute to allow the sauce to thicken slightly. Sprinkle with freshly chopped parsley and additional Parmesan if desired. Serve immediately in warmed bowls to maintain the perfect creamy texture.

My absolute favorite part of this recipe is watching the Parmesan cheese slowly melt into the cream, creating that magical moment when the sauce transforms from liquid to the silky coating that defines a proper Alfredo. I still remember the first time my daughter helped me make this dish, standing on her step stool and declaring herself the official "cheese sprinkler" as she carefully added the Parmesan to the simmering cream.

Make-Ahead Options

While this dish is best enjoyed immediately after preparation, you can get a head start by cooking and storing the components separately. The tortellini can be cooked up to a day in advance, tossed with a bit of olive oil, and refrigerated. The shrimp can also be cooked and refrigerated separately. When ready to serve, prepare the Alfredo sauce fresh and combine with the reheated pasta and shrimp for the best texture and flavor.

Perfect Pairings

This rich pasta dish pairs beautifully with light, crisp sides that balance its creaminess. A simple arugula salad dressed with lemon juice and olive oil cuts through the richness perfectly. For beverages, try a crisp Pinot Grigio or unoaked Chardonnay if serving wine, or a sparkling water with a squeeze of lemon for a non-alcoholic option. Garlic bread is also wonderful for sopping up every last bit of the heavenly sauce.

Smart Substitutions

If you need to make adjustments to this recipe, there are several successful variations. Chicken can replace shrimp for those with seafood allergies. Simply use bite-sized pieces of chicken breast and cook thoroughly before removing from the pan. For a lighter version, half-and-half can substitute for heavy cream, though the sauce won't be quite as rich. Frozen tortellini works perfectly fine just add a minute or two to the cooking time. For a vegetarian option, omit the shrimp and add sautéed mushrooms and spinach instead.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works perfectly! Just thaw them completely before cooking by placing them in a colander under cool running water for 5-7 minutes. Pat them dry with paper towels before adding to the hot pan to ensure proper searing.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or a mixture of whole milk and 2 tablespoons of cream cheese. The sauce won't be quite as rich but will still have a creamy consistency. For dairy-free options, full-fat coconut milk works surprisingly well.

→ How can I prevent the Alfredo sauce from breaking?

The key is temperature control and patience. Cook on medium-low heat, never boiling the cream. Add the Parmesan gradually while stirring constantly, allowing each addition to melt completely before adding more. Remove from heat when the sauce reaches desired thickness.

→ Can I make this dish ahead of time?

Alfredo sauce is best made fresh and served immediately. If needed, you can prepare the components separately - cook the tortellini (slightly underdone), sauté the shrimp, and make the sauce. Refrigerate separately, then gently reheat the sauce with a splash of cream, add the pasta and shrimp to warm through just before serving.

→ What sides pair well with tortellini shrimp Alfredo?

This rich dish pairs beautifully with lighter sides like a crisp green salad with lemon vinaigrette, roasted asparagus, or garlic bread to soak up the extra sauce. For wine pairing, try a crisp Pinot Grigio or light Chardonnay to balance the creamy sauce.

→ Can I add vegetables to this dish?

Absolutely! Sautéed mushrooms, spinach, peas, or roasted cherry tomatoes make excellent additions. Add hearty vegetables like broccoli or asparagus to the pasta water in the last few minutes of cooking. For leafy greens like spinach, simply stir them into the hot sauce until wilted.