Cheese Tortellini Shrimp Alfredo is a rich, creamy pasta dish that brings together tender cheese-filled tortellini and juicy shrimp in a luscious Alfredo sauce. It’s indulgent, satisfying, and quick enough for a weeknight meal, yet elegant enough for a dinner party. Each bite is loaded with flavor, from the cheesy pasta pockets to the buttery garlic shrimp.
Why You’ll Love This Recipe
I love this dish because it combines two of my favorite comfort foods—cheese tortellini and creamy Alfredo—into one irresistible meal. The shrimp adds a touch of elegance and protein, making it a complete dish I can whip up in under 30 minutes. It’s creamy, garlicky, and just the right balance of rich and fresh. Plus, I only need one pan for the sauce and shrimp, which makes cleanup easy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated or frozen cheese tortellini
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Shrimp, peeled and deveined
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Olive oil or butter
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Garlic, minced
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Heavy cream
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Grated parmesan cheese
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Salt
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Black pepper
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Optional: parsley or basil for garnish
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Optional: red pepper flakes for heat
Directions
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I cook the cheese tortellini according to the package instructions, then drain and set it aside.
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In a large skillet, I heat olive oil or butter over medium heat.
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I add the shrimp and cook for 2–3 minutes per side until pink and cooked through, then transfer them to a plate.
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In the same skillet, I add a little more butter and sauté the garlic for about a minute.
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I pour in the heavy cream, bringing it to a gentle simmer.
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I stir in the parmesan cheese and let it melt into a smooth, creamy sauce.
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I season with salt and pepper to taste.
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I add the cooked tortellini and shrimp back into the pan, tossing everything to coat well.
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I garnish with chopped parsley or basil before serving.
Servings and timing
This recipe serves about 4 people. It takes me around 10 minutes to prep and 15–20 minutes to cook, so the whole dish is ready in roughly 30 minutes.
Variations
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I swap shrimp for grilled chicken or sautéed mushrooms when I want a different protein.
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I sometimes stir in spinach or sun-dried tomatoes for extra flavor and color.
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For a lighter version, I use half-and-half instead of heavy cream.
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I add a squeeze of lemon juice to brighten the richness of the sauce.
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For a kick, I sprinkle in red pepper flakes or a dash of Cajun seasoning.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or milk to loosen up the sauce and warm it on the stove or in the microwave. I stir often to keep the sauce smooth and prevent it from separating.
FAQs
Can I use frozen tortellini?
Yes, I just cook it according to the package directions. Frozen tortellini works just as well as fresh in this dish.
Do I need to remove the tails from the shrimp?
I prefer to remove them before cooking so it’s easier to eat, especially when serving guests or kids.
What kind of shrimp works best?
I use medium or large shrimp—fresh or frozen, as long as they’re peeled and deveined. I thaw frozen shrimp first if needed.
Can I make this dish ahead of time?
I can cook the sauce and pasta ahead, but I prefer to cook the shrimp fresh so it doesn’t get rubbery. I reheat gently with added cream.
How do I keep the Alfredo sauce from separating?
I simmer the sauce gently and avoid boiling. I also stir in the cheese gradually and serve it fresh for the best texture.
Conclusion
Cheese Tortellini Shrimp Alfredo is a creamy, dreamy pasta dish I love making when I want something rich, comforting, and impressive. The flavors of garlic, parmesan, and shrimp come together beautifully, and the cheese tortellini makes it feel extra special. It’s an easy way to bring a restaurant-style dish to my dinner table with minimal effort.
