5 from 33 votes
Shrimp Tortellini Alfredo
Shrimp Tortellini Alfredo combines cheese-filled tortellini with a creamy sauce made from butter, heavy cream, cream cheese, and Parmesan. Garlic powder adds a subtle savory note, while cooked shrimp is gently incorporated for protein and seafood flavor. The sauce thickens to a luscious coating for pasta and shrimp, creating a rich, comforting dish.
Cook Time
30 mins
Servings:
6
Course:
Main Course, Dinner, Others
Cuisine:
Italian, American
Ingredients
- 2 packages (9 ounces, each) cheese tortellini refrigerated
- ¼ cup butter salted
- 1 pint heavy cream
- 4 ounces cream cheese with chive and onion
- 1 cup Parmesan Cheese freshly grated
- ½ teaspoon garlic powder
- 1 package (12 ounces) Shrimp small, cooked, peeled, deveined, tails off
Instructions
- In a large pot of salted water, cook tortellini according to package directions. Drain water.
- Meanwhile, in a large non-stick skillet, add butter, heavy cream and cream cheese. Stir and simmer until butter and cream cheese has melted.
- Stir in the Parmesan cheese and garlic powder. Turn heat to low and let simmer for 15 minutes or until thick and creamy.
- Meanwhile, run cold water over frozen cooked shrimp to thaw completely. Add thawed shrimp to Alfredo sauce in skillet. Stir gently.
- Pour cooked, drained tortellini into skillet. Gently stir to coat pasta and shrimp. Garnish with parsley, if desired. Serve and enjoy!
Cup of Yum
Notes
- For extra sauce, double the Alfredo sauce ingredients as desired.
- Thaw frozen shrimp under cold running water before adding to prevent overcooking.
- Gently stir shrimp and tortellini with sauce to coat without breaking pasta or overworking shrimp.
- Serve promptly to enjoy the sauce's creamy texture at its best.