Cheese tortellini shrimp Alfredo is my answer to cozy cravings and effortless elegance on a busy weeknight. You get tender cheese-stuffed pasta, juicy shrimp, and a velvety Alfredo sauce all in one pan—a rich and satisfying dish that comes together surprisingly fast.
My family lights up every time I bring this to the table. I started making this for our Sunday dinners and it quickly became the most requested comfort meal—no leftovers ever survive.
Ingredients
- 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.
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