Creamy Shrimp Tortellini Alfredo is a comforting pasta dish that brings together tender shrimp, cheesy tortellini, and a rich, creamy Alfredo sauce. The sauce coats every bite with a smooth, garlicky flavor that feels both luxurious and homey at the same time. It’s a great way to enjoy seafood and pasta in one simple, satisfying meal.
I love making this dish when I want something quick but special. The shrimp cooks fast, and those little pockets of tortellini filled with cheese make every forkful feel a bit more exciting. I usually toss in a handful of fresh parsley for a pop of color and a light, fresh finish to balance out the creaminess.
For serving, I often pair it with a simple side salad or steamed veggies to keep things fresh and light. It feels like a restaurant meal at home but is easy enough to whip up on a weeknight. Plus, it’s the kind of dish that always gets a thumbs up from everyone around the table, which makes me happy every time.
Key Ingredients & Substitutions
Shrimp: Shrimp cooks really fast, making it an easy protein choice. I usually use large shrimp for a meaty bite. If you prefer, frozen shrimp works well, just thaw properly first.
Tortellini: Cheese-filled tortellini adds a creamy texture inside. Fresh or frozen both work. For a twist, try spinach or mushroom-filled tortellini.
Sun-dried tomatoes: These add a little tang and chewiness that brighten the rich sauce. If you don’t have sun-dried tomatoes, roasted red peppers make a good substitute.
Heavy cream and Parmesan: These create the creamy Alfredo sauce. For a lighter option, use half-and-half, but the sauce may be less thick. Freshly grated Parmesan melts better than pre-grated.
How Do You Make a Smooth, Creamy Alfredo Sauce Without Clumps?
Getting your Alfredo sauce silky is all about gentle heat and gradual mixing. Here’s how I do it:
- Cook garlic in butter just until fragrant—don’t let it brown or it turns bitter.
- Add cream and chicken broth, then bring to a gentle simmer (not a boil).
- Whisk in Parmesan slowly to help it melt evenly without clumping.
- Stir constantly while the sauce thickens, about 3-5 minutes.
- If it feels too thick, add a splash of broth or cream to loosen it.
This slow approach keeps the sauce velvety and perfectly coats your tortellini and shrimp.
Equipment You’ll Need
- Large pot – for boiling the tortellini quickly and easily.
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – gentle for stirring the sauce without scratching your pan.
- Whisk – helps melt the Parmesan smoothly and keep the sauce lump-free.
- Colander – to drain the cooked tortellini without losing any pasta.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken breast for a different protein that pairs well with Alfredo.
- Add sautéed spinach or kale for extra green veggies and a little earthiness.
- Use sun-dried tomatoes or fresh cherry tomatoes to add a burst of sweetness and color.
- Sprinkle extra red pepper flakes if you like a bit of heat to balance the creaminess.
How to Make Creamy Shrimp Tortellini Alfredo
Ingredients You’ll Need:
For the Pasta and Shrimp:
- 1 lb (450 g) fresh or frozen cheese tortellini
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Alfredo Sauce:
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. The tortellini cooks quickly, and the shrimp only takes a few minutes. The creamy Alfredo sauce comes together in about 5-7 minutes. Altogether, dinner is ready in under 20 minutes—fast, fresh, and delicious!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes until tender. Drain well and set aside.
2. Cook the Shrimp:
Meanwhile, heat olive oil in a large skillet over medium-high heat. Season the shrimp with a little salt and pepper. Cook them for about 2 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
Reduce heat to medium. In the same skillet, add the butter and minced garlic. Sauté the garlic for about 1 minute, just until fragrant—not browned. Next, stir in the chopped sun-dried tomatoes and cook for another minute to bring out their flavor.
4. Add Liquids and Cheese:
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and begins to thicken, about 3-5 minutes. Season with salt, black pepper, and crushed red pepper flakes if you like a bit of spice.
5. Combine and Serve:
Return the shrimp and drained tortellini to the skillet. Gently toss everything together so the pasta and shrimp are well coated in the creamy Alfredo sauce. Let it heat through for a minute or two.
Serve hot, garnished with freshly chopped parsley to add a bright, fresh flavor and pretty color.
Enjoy your delicious and comforting Creamy Shrimp Tortellini Alfredo!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just be sure to thaw it completely in the fridge overnight or under cold running water before cooking. Pat dry to avoid excess moisture in the skillet.
Can I Substitute Another Pasta for Tortellini?
Absolutely! While cheese tortellini is delicious here, you can swap in ravioli, gnocchi, or even regular pasta like penne or fettuccine. Adjust the cooking time based on the pasta you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
You can prep the sauce and cook the shrimp ahead, then refrigerate separately. Reheat and combine with freshly cooked tortellini just before serving for best texture and flavor.
