Description
A quick and comforting dish featuring tender shrimp in a luscious Alfredo sauce with pillowy tortellini.
Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb medium shrimp, peeled and deveined
- 2 cups heavy cream
- 4 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (for a kick) – optional
- Spinach or wilted kale – optional
- Lemon zest – optional
Instructions
- Begin by cooking the tortellini according to package instructions. Add a pinch of salt to the boiling water and drain once they float.
- Melt the butter in a large skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
- Toss in the shrimp and season lightly with salt and pepper. Cook for 3-4 minutes until pink and opaque, then remove from the skillet.
- Pour the heavy cream into the skillet and simmer gently, stirring frequently to thicken the sauce.
- Gradually whisk in the grated Parmesan cheese until melted. Adjust salt and pepper as needed.
- Add the cooked tortellini to the sauce and gently fold to coat. Return the shrimp to the pan and mix until heated through.
- Serve topped with fresh parsley and red pepper flakes if desired.
Notes
Optional ingredients can enhance the dish, such as adding greens or a little zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 250mg