Shrimp Tortellini Alfredo Dinner

Creamy and comforting, Shrimp Tortellini Alfredo is that showstopping weeknight dinner I make when I want something satisfying without hours of prep. Pillowy cheese tortellini and sweet shrimp get tossed in homemade Alfredo sauce, and every bite feels like a restaurant treat right at home.

I whipped this up for my kids after a long soccer practice and got nothing but requests for seconds. Even my pickiest eater goes quiet whenever I put this pasta on the table, which is the best dinnertime compliment I can get.

Ingredients

• Refrigerated cheese tortellini: Fresh tortellini cooks fast and holds flavor use the refrigerated kind for the best taste but frozen works too
• Salted butter: Adds rich flavor choose a good-quality butter for the creamiest sauce
• Heavy cream: Creates the classic silky Alfredo texture don’t swap for milk or half and half
• Chive and onion cream cheese: Adds tang and extra depth look for a block with visible chive flecks for max flavor
• Freshly grated Parmesan cheese: Melts smoothly and gives sharp cheesy punch grate it yourself for best results
• Garlic powder: Adds warmth without biting raw garlic opt for a good brand for even flavor
• Small cooked shrimp: Sweet and tender go for peeled and deveined with tails removed fresh is best but thawed frozen shrimp works great too

Step-by-Step Instructions

Cook the Tortellini:

Boil a large pot of salted water and drop in the tortellini Cook according to the package directions stirring occasionally until the pasta is just tender Drain the water and set aside

Start the Sauce:

Place a large nonstick skillet on medium heat Add the butter heavy cream and cream cheese Stir continuously as the mixture heats up until both the butter and the cream cheese have melted into the cream forming a smooth rich base

Melt in the Cheese:

Add the freshly grated Parmesan cheese and garlic powder to the skillet Stir gently until the cheese dissolves and the sauce thickens Keep the heat on low and let it simmer for about fifteen minutes for an ultra creamy consistency

Prepare the Shrimp:

If using frozen cooked shrimp run cold water over them in a colander for several minutes until thawed Pat the shrimp dry with a paper towel so they do not water down the sauce

Combine and Toss:

Add the thawed or fresh shrimp to the Alfredo sauce in the skillet Stir gently just to warm through so the shrimp stay tender Pour in the cooked drained tortellini and fold everything together making sure each piece is coated in sauce Top with chopped parsley if desired and serve hot

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One of my favorite additions is that chive and onion cream cheese It brings a little extra zip and I always think of my youngest tasting it for the first time and declaring it better than any restaurant pasta she has tried

Storage Tips

Keep extra Shrimp Tortellini Alfredo in an airtight container in the fridge where it stays creamy for up to three days I like to add a splash of cream before reheating to revive the sauce Hot tip avoid freezing or the pasta gets soggy

Ingredient Substitutions

Swap in frozen tortellini if fresh is not available If you cannot find chive and onion cream cheese blend plain cream cheese with a pinch of dried chives and onion powder You can also use fresh uncooked shrimp just sauté them in butter first until pink and firm

Serving Suggestions

Serve this pasta with steamed broccoli or a crisp Caesar salad for brightness Garlic bread makes a perfect side to soak up any extra sauce I sometimes sprinkle more Parmesan or a crack of black pepper on top for my cheese lovers

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Cultural Context

Alfredo sauce began in Rome as a simple blend of butter and Parmesan but American versions lovingly up the creaminess with heavy cream In Italy seafood pastas like this are common in coastal regions and combining pasta and shrimp feels like a little Italian bistro meal at home

Commonly Asked Questions

→ Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just allow additional cooking time per package instructions for best texture.

→ How should I thaw frozen shrimp for this dish?

Run the shrimp under cold water until thawed completely. Drain well before adding to the sauce.

→ What cream cheese flavors work best?

Chive and onion cream cheese adds extra flavor, but plain cream cheese also blends in smoothly if preferred.

→ Can the Alfredo sauce be doubled?

Absolutely! Double the cream, butter, and cheese for extra saucy pasta if desired.

→ Is fresh Parmesan necessary?

Freshly grated Parmesan melts better and adds richer flavor, but pre-grated can be used in a pinch.

→ What garnishes complement this dish?

Fresh parsley, lemon zest, or cracked black pepper make lovely finishing touches before serving.