Description
Creamy Shrimp Tortellini Alfredo
This rich and creamy tortellini Alfredo features tender shrimp and cheese-filled pasta, coated in a luscious garlic Parmesan sauce. It’s the perfect comfort dish for a special dinner!
Ingredients
:
For the Alfredo Sauce:
2 tbsp butter
2 garlic cloves, minced
1 cup (240ml) heavy cream
½ cup (50g) grated Parmesan cheese
Salt and pepper, to taste
For the Tortellini and Shrimp:
12 oz (340g) cheese tortellini
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
Garnish:
Fresh parsley, chopped
Black pepper (optional)
Instructions
:
Cook the Tortellini
:
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions, then drain and set aside.
Sauté the Shrimp
:
Heat olive oil and butter in a skillet over medium heat. Season shrimp with salt and pepper, and sauté for 2-3 minutes per side, or until pink and cooked through. Remove and set aside.
Make the Alfredo Sauce
:
In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens. Season with salt and pepper to taste.
Combine and Toss
:
Add the cooked tortellini and shrimp to the sauce, gently tossing to coat everything evenly.
Plate and Garnish
:
Serve warm and garnish with freshly chopped parsley and a sprinkle of black pepper for a finishing touch.
Pro Tip
:
For added flavor, squeeze a bit of lemon juice over the shrimp before serving!
This Creamy Shrimp Tortellini Alfredo is indulgent, delicious, and perfect for any pasta lover. Enjoy every creamy, cheesy bite!
Step-by-Step Guide
Follow this detailed guide for a foolproof dish. First, prep all ingredients: mince garlic, grate Parmesan, and pat shrimp dry. Start boiling a large pot of salted water for the tortellini. While it heats, cook the shrimp. In a large skillet, heat olive oil and 1 tbsp butter over medium-high. Add shrimp in a single layer, season, and cook 2-3 minutes per side until opaque. Immediately remove to a plate. Your water should now be boiling; add tortellini and cook. As it cooks, make the sauce in the same skillet. Melt 2 tbsp butter, sauté garlic for 30 seconds until fragrant but not brown. Pour in heavy cream, bring to a low simmer, then reduce heat. Gradually whisk in Parmesan until fully melted and sauce coats the back of a spoon. Combine drained tortellini and shrimp with the sauce, tossing gently over low heat for 1 minute to warm through.
Serving Suggestions
This rich pasta is best served immediately. Plate it in shallow bowls for an elegant presentation. Pair with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. For vegetables, steamed asparagus or roasted broccoli are excellent sides. A slice of crusty garlic bread is perfect for soaking up every bit of the Alfredo sauce. For wine, a chilled Pinot Grigio or a buttery Chardonnay complements the flavors beautifully.
How-to Summary
To summarize: Cook tortellini in boiling salted water. Sauté seasoned shrimp in oil and butter until pink, then set aside. In the same pan, make the sauce by sautéing garlic in butter, simmering cream, and melting in Parmesan. Combine drained pasta and shrimp with the sauce, toss to coat, garnish, and serve hot.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before cooking to ensure proper searing.
How can I prevent my Alfredo sauce from breaking? Keep the heat low after adding the cream and cheese. Do not let it boil vigorously. Use freshly grated Parmesan from a block, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be thinner. To thicken it, let it simmer longer or create a slurry with a teaspoon of cornstarch and water.
Can I make this dish ahead of time? It’s best served fresh. Alfredo sauce can thicken and separate upon reheating. If necessary, reheat gently on the stove with a splash of cream or milk while stirring constantly.
Can I use a different protein? Absolutely. Diced chicken breast, scallops, or even cooked bacon are great alternatives. Adjust cooking times accordingly for your chosen protein.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp cook quickly and become rubbery if left too long. Remove them as soon as they turn pink and opaque.
- Using pre-shredded Parmesan: It often doesn’t melt smoothly. Grating your own cheese from a block is crucial for a silky sauce.
- Rinsing the cooked tortellini: This washes away starch that helps the sauce adhere to the pasta. Simply drain it.
- Boiling the cream sauce: High heat can cause the cream to curdle and the fat to separate. Maintain a gentle simmer.
- Crowding the shrimp in the pan: Cook in batches if necessary to ensure they sear instead of steam.
Conclusion
This Creamy Shrimp Tortellini Alfredo is a restaurant-quality meal that is deceptively simple to make at home. By following the step-by-step instructions and heeding the common pitfalls, you can create a consistently impressive and indulgent dish. The combination of plump shrimp, cheesy tortellini, and a velvety garlic-Parmesan sauce is truly irresistible. Perfect for a date night or a special family dinner, this recipe is sure to become a cherished favorite in your culinary repertoire.