Shrimp Tortellini Alfredo
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the Skillet and Sauté the Shrimp:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.