Shrimp Tortellini Alfredo
A creamy, decadent dish that combines succulent shrimp with tender tortellini in a rich Alfredo sauce, perfect for any dinner table.
Ingredients
For the Alfredo Sauce
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese Always grate your cheese fresh for the best results.
- 2 cloves garlic, minced
- to taste Salt and pepper
- a pinch nutmeg (optional) Enhances the flavor of the Alfredo sauce.
For the Tortellini and Shrimp
- 12 oz fresh or frozen tortellini (cheese or spinach-filled) Cook according to package instructions.
- 1 lb large shrimp, peeled and deveined Fresh shrimp will elevate the dish's flavor.
- 2 tablespoons olive oil For sautéing the shrimp.
- Fresh parsley, chopped (for garnish) Add just before serving.
Instructions
Cooking the Tortellini
- In a large pot of boiling salted water, cook the tortellini according to package instructions. Drain and set aside.
Sautéing the Shrimp
- In a large skillet, heat the olive oil over medium heat.
- Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside.
Making the Alfredo Sauce
- In the same skillet, add the butter and let it melt.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Slowly pour in the heavy cream, stirring continuously.
- Bring the mixture to a slight simmer, then reduce the heat and whisk in the Parmesan cheese until smooth.
- Add salt, pepper, and nutmeg to taste.
Combining Everything
- Add the cooked tortellini and shrimp back into the skillet with the Alfredo sauce.
- Gently toss to combine and heat through, about 2 minutes.
Serving
- Plate the Shrimp Tortellini Alfredo and garnish with chopped parsley. Serve immediately.
Notes
Use fresh ingredients for the best flavor. Consider customizing the sauce with extra ingredients like sun-dried tomatoes, spinach, or mushrooms for more depth. Be cautious not to let the cream boil too quickly, or it can separate or curdle. Adjust the sauce's consistency with pasta water or extra cream as needed.