Shrimp Tortellini Alfredo Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
510 g refrigerated cheese tortellini
→ Seafood
02 -
340 g small cooked shrimp, peeled, deveined, tails removed
→ Sauce
03 -
60 ml salted butter
04 -
475 ml heavy cream
05 -
113 g chive and onion cream cheese
06 -
100 g freshly grated Parmesan cheese
07 -
2.5 ml garlic powder
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain thoroughly.
02 -
In a large non-stick skillet over medium heat, combine butter, heavy cream, and chive and onion cream cheese. Stir continuously until butter and cream cheese have completely melted.
03 -
Add grated Parmesan cheese and garlic powder to the skillet. Reduce heat to low and allow the sauce to simmer, stirring occasionally, for 15 minutes or until thick and creamy.
04 -
Rinse frozen cooked shrimp under cold water until fully thawed. Drain well before using.
05 -
Add thawed and drained shrimp to the Alfredo sauce in the skillet. Stir gently to evenly distribute the shrimp.
06 -
Add the cooked and drained tortellini to the skillet. Gently fold to thoroughly coat the pasta and shrimp with the Alfredo sauce. Garnish with chopped parsley if desired. Serve immediately.
# Helpful Notes:
01 -
Using fresh tortellini shortens cooking time and delivers optimal texture.
02 -
Chive and onion cream cheese adds aromatic depth to the Alfredo sauce.
03 -
Doubling the Alfredo sauce ingredients creates a saucier dish.
04 -
Frozen cooked shrimp is convenient and easily thawed under cold water.