Creamy Shrimp Tortellini Alfredo is a delightful blend of tender shrimp, cheese-filled tortellini, and a rich, velvety Alfredo sauce. The sauce wraps everything in a smooth, buttery goodness that feels like a cozy hug in a bowl. It’s a dish that’s simple but feels special with every bite.
I love making this when I want something comforting but still a little fancy without too much fuss. The shrimp adds a nice touch of lightness and freshness that cuts through the creamy sauce perfectly. One tip I always follow is to toss the tortellini and shrimp together with the sauce gently, so you don’t break the pasta or overcook the shrimp—it keeps everything tender and just right.
This dish is great for a quick weeknight dinner or a relaxed weekend treat. I like serving it with a sprinkle of fresh parsley and a side of garlic bread. It’s the kind of meal that makes everyone at the table smile, and I enjoy knowing it brings a little bit of comfort and happiness with each forkful.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best, but you can use frozen if needed—just cook a bit longer. If you prefer, spinach or mushroom-filled tortellini adds extra flavor.
Shrimp: Large shrimp bring a nice bite here. If unavailable, medium shrimp or even scallops make great alternatives. Make sure to peel and devein for the best texture.
Heavy Cream & Parmesan: These are key for the creamy sauce. For lighter options, try half-and-half or creme fraiche, but the sauce won’t be as thick. Use freshly grated Parmesan for the best flavor.
Mushrooms & Spinach: They add earthiness and freshness. Frozen spinach works fine, and you can swap mushrooms for zucchini or bell peppers if preferred.
How Do I Cook Shrimp and Tortellini Perfectly Without Overcooking?
Shrimp cook fast and can get rubbery if overdone. Keep an eye on color: once they turn pink and curl into a C-shape, they’re done—usually 2-3 minutes per side.
- Cook shrimp separately, then add back to the sauce at the end to warm without extra cooking.
- For tortellini, follow package timing for al dente so it’s tender but not mushy.
- Toss tortellini gently with sauce to avoid breaking the pasta.
- Simmer sauce on medium-low to gently thicken without burning or curdling the cream.
Equipment You’ll Need
- Large pot – for boiling tortellini quickly and evenly.
- Large skillet or sauté pan – perfect for cooking shrimp and making the Alfredo sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce without scratching your pan.
- Colander – to drain the tortellini easily after boiling.
- Measuring cups and spoons – for getting the right cream and cheese amounts for the sauce.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or Italian sausage for a different protein twist.
- Add sun-dried tomatoes for a tangy, slightly sweet flavor contrast.
- Mix in steamed broccoli or asparagus to add color and a fresh crunch.
- Use mozzarella or provolone cheese instead of Parmesan for a milder, gooey sauce.
Creamy Shrimp Tortellini Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup baby spinach (optional)
- 1 cup sliced mushrooms
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend 10 minutes prepping and cooking the tortellini and shrimp, then 10-15 minutes preparing the creamy Alfredo sauce and combining everything. It’s a quick and satisfying meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring to a boil. Add the cheese tortellini and cook according to the package instructions until they are tender but still firm (al dente). Drain well and set aside.
2. Sauté the Shrimp:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add them to the skillet and cook for about 2-3 minutes on each side until they turn pink and curl up. Remove the shrimp from the skillet and set aside.
3. Prepare the Alfredo Sauce and Combine:
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and cook for about 1 minute until fragrant. Add sliced mushrooms and cook until softened, about 3-4 minutes. If using, stir in the baby spinach and cook until wilted.
Pour in the chicken broth and heavy cream, stirring as you go. Let the sauce simmer gently for 3-5 minutes so it thickens a little. Then, stir in the grated Parmesan cheese and crushed red pepper flakes, if using. Keep stirring until the cheese melts and the sauce becomes smooth. Taste and adjust salt and pepper as needed.
Finally, return the cooked tortellini and shrimp to the skillet. Toss gently to coat everything beautifully with the creamy Alfredo sauce. Warm for another 1-2 minutes so all the flavors come together.
Take the skillet off the heat, sprinkle fresh parsley on top for a nice touch, and serve immediately!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking by placing them in the refrigerator overnight or submerging in cold water for about 20 minutes. Pat them dry to avoid extra moisture in the pan.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but it might be less rich and creamy. For a dairy-free option, try coconut cream, keeping in mind it will add a subtle coconut flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much.
Can I Prepare This Dish Ahead of Time?
You can cook the shrimp and make the sauce ahead of time and refrigerate them separately for up to 2 days. When ready to serve, reheat gently and add freshly cooked tortellini to keep everything tender and fresh.
