Shrimp Tortellini Alfredo

Shrimp, tortellini, cream, parmesan, butter, garlic, and tomato—all simmered into one dreamy skillet dinner.

this Recipe

Okay, full honesty? This recipe wasn’t born from some gourmet inspiration or after flipping through a fancy cookbook. Nope. It was a Tuesday. A very “what-the-heck-am-I-making-for-dinner” kind of Tuesday. You know the type—when you’ve got 6.5 brain cells left and the energy of a wilted salad.

So, I opened the fridge. Inside? A bag of shrimp (leftover from a half-hearted “let’s eat healthier” grocery run), a pack of cheese tortellini I didn’t remember buying, and one wrinkly tomato. Not promising. But hey, there was also butter. And garlic. And a splash of cream. I figured—why not? Worst case, we order pizza.

But then… magic. As in, my family actually paused Netflix to look at what I put on the table. My husband took a bite and said, “Wait… where did you buy this from?” I laughed so hard I nearly spilled my wine. That’s when I knew—I had to write this down.

So yeah, Shrimp Tortellini Alfredo. Not fancy. Not hard. Just really good.

Why You’ll Love This Shrimp Tortellini Alfredo Recipe?

This isn’t one of those recipes that calls for 37 spices and a mandolin slicer you forgot you owned. It’s simple in the best way—comforting, creamy, just enough zing from the tomato to keep things bright, and honestly? It tastes like something you’d pay $23.95 for at a restaurant, but you made it in sweatpants with your hair in a bun and no bra in sight. That’s a win.

Plus—hello—cheese-stuffed pasta. Rich Alfredo sauce. Butter-poached shrimp. It’s like the love child of pasta night and seafood indulgence. And somehow? It all comes together in one skillet, in under 40 minutes. Which, if you’re anything like me, is crucial. Because attention span? Short. Hunger level? High.

Ingredient Notes:

Let me just say this up front—this recipe isn’t precious. You can play around with it, and it won’t throw a tantrum. Here’s what I used and why I love each bit:

• Shrimp – I go for large ones, already peeled and deveined, because listen… life’s too short to fight with shrimp shells.

• Cheese Tortellini – Those little filled pasta pockets make you feel fancy, even if they came from the refrigerated section at Target.

• Tomato – Just one! A fresh one adds this subtle tang and sweetness. Honestly, it surprised me how much it helped.

• Butter – The good stuff. Salted. Real. Margarine won’t bring the same flavor vibe.

• Garlic – I eyeball it. Two cloves, maybe three if I’m feeling spicy. Garlic is never the villain.

• Basil – A couple leaves. Or none, if your basil plant has died (RIP to mine).

• Flour – Just a spoonful to thicken the sauce. It’s kind of the unsung hero here.

• Parmesan – If you’ve got fresh, great. If not, even the bagged stuff works. Just avoid the green can—this meal deserves better.

• Heavy Cream – No skimping. This is Alfredo, not “maybe-it’ll-work-with-milk-o.”

• Salt & Pepper – Add it to taste. Everyone’s parmesan saltiness tolerance is a little different. Taste and trust yourself.

How To Make Shrimp Tortellini Alfredo?

1. Start with butter and shrimp.
   Heat a big skillet, melt the butter, and toss in your shrimp. Let them cook for about 2–4 minutes, just ‘til they turn pink and curl up like little commas. Don’t walk away. Shrimp have commitment issues—they overcook fast.
2. Add flavor.
   Now throw in your diced tomato, garlic, a pinch of salt and pepper, and the basil. Stir it all around. It should smell like a hug from your Italian neighbor who brings you leftovers even when you don’t ask.
3. Make it saucy.
   Once everything’s a little softened, sprinkle in the flour. Stir like you mean it, then slowly pour in that cream while you keep things moving. It’ll thicken up into a silky, dreamy sauce. Now stir in your parmesan. Watch it melt. Try not to drool.
4. Bring in the pasta.
   Toss your cooked tortellini right into that sauce and gently stir until every little dumpling is coated. Let it all simmer together for just a couple minutes—enough to heat through and bring the flavors together. Optional: sneak a bite. You’re the chef. You make the rules.
5. Finish strong.
   Top with more parmesan (because duh), maybe some fresh herbs if you’ve got ‘em, and serve it while it’s warm and silky.

Storage Options:

Alright, if you do happen to have any leftovers (which, let’s be real, is rare in my house), store them in a lidded container in the fridge for up to three days. Reheat gently on the stovetop or microwave with a little splash of cream or milk. It helps revive the sauce so it’s not a sad pasta blob.

Freezing? Ehh. I mean… you can, but the texture gets weird. Tortellini gets soft. Alfredo can separate. So unless you’re in survival mode, I’d say skip freezing.

Variations and Substitutions:

Sometimes I’m feeling bold, or maybe I just forgot to buy shrimp. Here’s how I’ve played around with this one:

• No shrimp? Use leftover chicken, rotisserie-style. Bacon’s also wild in this.

• No basil? Throw in spinach. Or don’t. This recipe isn’t fussy.

• Low dairy? You can sub with plant-based cream and cheese, but be ready for a different flavor. Not bad. Just different.

• Want heat? Toss in a pinch of red pepper flakes. Life’s too short for bland.

• Feeding a crowd? Double everything and serve with bread. Or wine. Or both.

What to Serve with Shrimp Tortellini Alfredo?

I like to keep things simple, but if you’re dressing this up for company or just feelin’ extra, here’s what goes great on the side:

• Garlic Bread – Always. It’s like Alfredo’s BFF.

• Simple Salad – Something crisp with a lemony dressing helps cut the richness.

• Roasted Veggies – Broccoli or asparagus works like a charm.

• Wine – A chilled white, like Pinot Grigio, is chef’s kiss.

• Candles and sweatpants – The ultimate combo.

Frequently Asked Questions:

Can I use frozen shrimp?
Totally. Just thaw them first. I toss mine in a colander under cold water for a few minutes. Works every time.

Can I make this ahead of time?
Sorta. Tortellini and Alfredo reheat okay if you add a splash of cream, but shrimp’s best cooked fresh. It gets rubbery when reheated, which is… sad.

How do I thicken Alfredo if it’s too runny?
Let it simmer longer or add a little more cheese. Don’t panic and dump in extra flour—been there. It’ll turn into paste.

I seriously love hearing how these recipes turn out in your kitchen. Did your kid eat it without complaint? Did you add mushrooms? Did you eat it cold out of the container at 11pm standing over the sink? (Been there. No shame.)

Shrimp Tortellini Alfredo might not win a James Beard Award, but it will make you feel like a rockstar on a random Tuesday. And honestly? That’s more important.

So go on. Make it. Mess it up a little. Make it yours.

And if you try it?
Tell me everything.

Keep the Flavor Coming – Try These:

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Shrimp Tortellini Alfredo

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Creamy Shrimp Tortellini Alfredo combines tender cheese tortellini, sautéed shrimp, garlic, tomatoes, and parmesan in a rich, buttery Alfredo sauce. Quick, flavorful, and perfect for weeknight indulgence.

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6 Servings

Ingredients

1x2x3x

• 1 pound large shrimp peeled and deveined
• 1 package cheese tortellini refrigerated or frozen, pre-cooked if needed
• 1 medium tomato diced
• 3 tablespoons unsalted butter
• 2 fresh basil leaves
• 2 cloves garlic finely minced
• 1 tablespoon all-purpose flour
• ½ cup freshly shredded parmesan cheese
• ½ cup heavy cream
• Salt and ground black pepper to taste
• Optional: Fresh chopped parsley and additional parmesan for garnish

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Instructions

 

Prepare the Skillet and Sauté the Shrimp:

1. In a large skillet set over medium heat, melt the butter until it begins to foam. Add the shrimp in a single layer and cook for 2 to 4 minutes, flipping once, until the shrimp are opaque and lightly golden on the edges.

Incorporate Aromatics and Tomato:

1. To the skillet, add the diced tomato, minced garlic, torn basil leaves, and a pinch of salt and pepper. Stir gently and allow the mixture to sauté for 1 to 2 minutes until fragrant and the tomato begins to soften.

Create the Base of the Sauce:

1. Sprinkle the flour evenly over the contents of the skillet and stir thoroughly to coat. This will help thicken the sauce as it cooks.

Form the Alfredo Sauce:

1. Gradually pour in the heavy cream, stirring constantly to prevent lumps. Continue to stir as the sauce thickens to a creamy consistency. Once thickened, incorporate the shredded parmesan cheese and stir until fully melted and smooth.

Combine with Tortellini:

1. Add the cooked tortellini to the skillet and gently stir to ensure each piece is coated in the Alfredo sauce. Simmer for an additional 2 to 3 minutes, or until the dish is heated through and well combined.

Garnish and Serve:

1. Remove from heat and garnish with additional parmesan cheese and fresh chopped parsley, if desired. Serve immediately.

Notes

To prepare this Shrimp Tortellini Alfredo as a gluten-free dish, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water). Additionally, use certified gluten-free tortellini—available at many health food stores or online retailers. Always double-check product labels, particularly for the tortellini and parmesan, as gluten-containing additives or cross-contamination may vary by brand.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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