Cheese Tortellini Shrimp Alfredo is a rich and satisfying pasta dish that brings together tender cheese-filled tortellini, juicy shrimp, and a creamy Alfredo sauce made with Parmesan, garlic, and butter. It’s an easy yet elegant meal that feels restaurant-worthy, ready in under 30 minutes. Whether I’m cooking for a special dinner or craving serious comfort food, this recipe always delivers.
Why You’ll Love This Recipe
I love this recipe because it combines three of my favorites: pasta, shrimp, and Alfredo sauce. The cheese tortellini adds a creamy bite that pairs perfectly with the garlicky, buttery shrimp and rich sauce. It’s quick to make with minimal prep, and it tastes like something I’d order at a fancy Italian restaurant. I can serve it for a cozy weeknight dinner or even for guests—it’s that good.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cheese tortellini (fresh or refrigerated)
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Raw shrimp (peeled and deveined)
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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 and pepper
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Olive oil
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Fresh parsley (optional, for garnish)
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Crushed red pepper flakes (optional, for a touch of heat)
Directions
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I start by cooking the cheese tortellini according to the package directions, then drain and set it aside.
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While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the shrimp until pink and cooked through, about 2–3 minutes per side. I remove the shrimp and set them aside.
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In the same skillet, I melt butter and add garlic, cooking for about 30 seconds until fragrant.
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I pour in the heavy cream and let it simmer for a few minutes before stirring in the grated Parmesan.
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Once the sauce thickens slightly, I season it with salt, pepper, and red pepper flakes if I want some spice.
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I return the shrimp to the pan along with the cooked tortellini and toss everything together until well coated in the Alfredo sauce.
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I garnish with fresh parsley and serve it hot.
Servings and timing
This recipe makes 4 servings and takes about 25–30 minutes total. Prep time is around 10 minutes, and cooking takes about 15–20 minutes.
Variations
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I sometimes use spinach or mushroom tortellini for a flavor twist.
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For extra richness, I add a splash of white wine or a bit of cream cheese to the sauce.
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I toss in baby spinach or peas for a pop of color and some veggies.
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For a lighter version, I substitute half-and-half instead of heavy cream or use milk with a thickening agent like cornstarch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. It can also be reheated in the microwave in short bursts, stirring in between to keep the sauce creamy.
FAQs
Can I use frozen shrimp?
Yes, I thaw them completely before cooking. I pat them dry to avoid extra moisture in the pan.
What kind of tortellini should I use?
I use refrigerated cheese tortellini for the best texture and flavor, but frozen or shelf-stable versions work too—just adjust the cooking time.
Can I make it ahead of time?
I prefer it fresh, but I sometimes prep the Alfredo sauce and shrimp ahead. When I’m ready to eat, I just cook the tortellini and combine everything.
What can I use instead of heavy cream?
I’ve used half-and-half or even evaporated milk with good results. The sauce may be a little lighter but still creamy.
How do I keep the Alfredo sauce from separating?
I simmer it gently and avoid boiling. Also, I use freshly grated Parmesan instead of pre-shredded for a smoother sauce.
Conclusion
Cheese Tortellini Shrimp Alfredo is the kind of dish that feels luxurious but is surprisingly simple to make. I love how the creamy sauce wraps around every bite of pasta and shrimp, and how fast it comes together. It’s a great go-to recipe for when I want something indulgent without spending hours in the kitchen.
