Shrimp Tortellini Alfredo
Indulge in creamy Shrimp Tortellini Alfredo with plump shrimp, cheese-stuffed tortellini, and a luxe homemade Alfredo sauce. This easy one-pan wonder is ready in 30 minutes—perfect for busy weeknights!
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Servings: 4
Ingredients
- 1 pound cheese tortellini cooked according to package directions
- 1 pound large shrimp peeled and deveined
- 3 tablespoons butter
- 1 medium Roma tomato diced
- 2 fresh basil leaves finely chopped
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese plus extra for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium heat and melt the butter
- Add prepared shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque
- Incorporate the diced tomato, chopped basil, and minced garlic, stirring to combine
- Cook the mixture for 1-2 minutes until fragrant
- Sprinkle flour over the mixture and stir continuously until completely incorporated
- Pour in the heavy cream while stirring, then add the Parmesan cheese
- Once the sauce begins to thicken, add the cooked and drained tortellini
- Gently toss everything together until the pasta is evenly coated with sauce
- Season with salt and pepper to taste
- Serve immediately, garnished with additional Parmesan and fresh basil
Notes
- For best results, cook the tortellini just until al dente as it will continue cooking slightly in the sauce
- This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days
- When reheating, you may need to add a splash of cream or milk to restore the sauce's consistency
- Try adding fresh spinach or peas for added color and nutrition
- For a spicier version, add a pinch of red pepper flakes when cooking the garlic
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