Shrimp Tortellini Alfredo Pasta (Print)
Shrimp and tortellini in garlic parmesan cream sauce for an easy, rich pasta packed with flavor.
# Ingredients:
→ Pasta
01 -
680 g refrigerated cheese tortellini
→ Seafood
02 -
300 g peeled and deveined shrimp, thawed
→ Sauce
03 -
60 g unsalted butter
04 -
3 tablespoons minced garlic
05 -
1 tablespoon Italian seasoning
06 -
710 ml heavy cream
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
09 -
65 g shredded parmesan cheese
→ Garnish
10 -
Fresh chopped parsley (optional)
11 -
Lemon slices (optional)
# Steps:
01 -
Cook cheese tortellini in a large pot of boiling salted water according to package instructions. Drain well and set aside.
02 -
Heat butter in a large skillet over medium-high heat. Add shrimp and minced garlic, cooking until shrimp are pink and opaque, about 2-3 minutes per side.
03 -
Transfer sautéed shrimp from skillet to a plate using a slotted spoon, leaving the garlic and butter in the skillet.
04 -
Stir Italian seasoning into the skillet. Pour in heavy cream, add salt and pepper, and combine thoroughly.
05 -
Bring cream mixture to a boil, then reduce heat to low and simmer, stirring frequently, for 8-10 minutes until sauce thickens.
06 -
Add cooked tortellini to the skillet and toss to coat evenly in the sauce.
07 -
Add shredded parmesan cheese and stir until completely melted and sauce is smooth.
08 -
Return cooked shrimp to the skillet, mixing gently to combine with pasta and sauce.
09 -
Garnish with chopped parsley and lemon slices if desired. Serve immediately.
# Notes:
01 -
For enhanced flavour, use freshly grated parmesan and squeeze lemon juice over the finished dish.