Cheese Tortellini Shrimp Alfredo (Print Format)
Delicate shrimp and cheese tortellini tossed in a garlic-infused creamy Parmesan sauce with fresh parsley.
# Ingredients:
→ Seafood
01 -
1 lb peeled and deveined shrimp
→ Pasta
02 -
9 oz cheese tortellini
→ Fats and Oils
03 -
2 tbsp olive oil
04 -
4 tbsp unsalted butter
→ Aromatics
05 -
3 cloves garlic, minced
→ Dairy
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions until just al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper. Add shrimp in a single layer and cook undisturbed for 2 to 3 minutes until pink and opaque. Flip and cook for an additional 1 to 2 minutes. Remove shrimp and set aside.
03 -
In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream while stirring constantly. Gradually add grated Parmesan cheese, whisking continuously until the sauce is smooth and slightly thickened, about 3 to 4 minutes.
04 -
Return cooked shrimp to the skillet and toss to coat in the sauce. Gently fold in the cooked tortellini until evenly coated. Heat through briefly.
05 -
Remove from heat. Sprinkle chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately to enjoy maximum creaminess.
# Tips:
01 -
To maintain shrimp tenderness, avoid overcooking; they should be just opaque when added back to the sauce.
02 -
Use freshly grated Parmesan for optimal flavor and melting qualities.
03 -
Warm serving bowls to keep the sauce creamy longer.
04 -
Leftovers reheat well with a splash of cream or milk to preserve sauce texture.