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Shrimp Tortellini Alfredo

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Shrimp Tortellini Alfredo is creamy, cheesy, and filled with lots of succulent shrimp. Each bite is filled with cheese stuffed tortellini, sundried tomatoes, tender shrimp, and parmesan cheese!

closeup of shrimp tortellini alfredo

You can start with frozen shrimp that has been thawed to save yourself loads of time! This 20 minute meal comes together so quickly, you can kick back and enjoy it without worry. Plus, it’s super simple to clean up too!

While you are in the mood for pasta be sure to try out my Instant Pot Chicken Pasta, Homemade Hamburger Helper, Baked Cheese Ravioli, Lobster and Pasta, and Smoked Gouda Mac and Cheese.

Why You’ll Love This Tortellini Alfredo Recipe

  • Easy recipe
  • Creamy sauce
  • Sure to be a favorite recipe
  • Perfect for the seafood lover in your life
  • Restaurant quality


  • Large Shrimp
  • Cheese-Filled Tortellini
  • Unsalted Butter
  • Minced Garlic Cloves
  • Heavy Whipping Cream
  • Shredded Parmesan cheese
  • Italian Seasoning
  • Kosher Salt
  • Pepper
  • Sun-dried Tomatoes
  • Parsley
ingredients to make tortellini with shrimp

How To Make Shrimp Tortellini Alfredo

Step 1: Prepare tortellini

Prepare the tortellini according to the package directions. Don’t overcook it or it will be mushy.

Step 2: Prepare the sauce

Melt butter in a large skillet over medium heat and add in garlic and cook for 30 seconds – 1 minute or until fragrant.

easy shrimp alfredo with tortellini

Step 3: Add ingredients

Pour in the heavy cream. Add seasonings and sun dried tomatoes and stir. Cook for 2-3 minutes, or until hot. Add the parmesan cheese and stir constantly until melted.

Step 4: Finish cooking and serve!

Add the shrimp to the skillet and cook for 5-6 minutes, or until pink and translucent. Mix in the cooked tortellini, stir, and top with extra cheese and parsley (or oregano).

Shrimp Tortellini Tips

  • Add a pinch of red pepper flakes for a subtle heat.
  • If you aren’t a fan of sun-dried tomatoes, you can omit them. The creamy homemade alfredo sauce is just as good without.
  • I typically use fresh parsley as a garnish, but you can also use oregano!
  • Use freshly grated Parmesan because it melts better.
  • You can use large or jumbo shrimp for this recipe.
  • If you like your alfredo sauce thicker, you can add 2 tablespoons of cream cheese to the sauce.
plate with shrimp alfredo

Frequently Asked Questions

What should I serve with shrimp tortellini alfredo?

We usually serve garlic bread, french bread, or any other bread I find on sale! Shrimp alfredo also goes well with a nice big garden salad!

Can I use jarrred alfredo sauce?

Technically, you can but it’s not going to be as delicious and creamy as this homemade alfredo sauce is.

white plate with shrimp alfredo and tortellini

Shrimp Tortellini Alfredo

Shrimp tortellini alfredo is classy, creamy, and oh-so-delicious! Made with plump shrimp, creamy parmesan sauce with sundried tomatoes, and cheese tortellini.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Keyword: 30 minute meal, shrimp tortellini
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 6
Calories: 877kcal


  • 1 pound shrimp thawed, deveined and peeled, tails removed
  • 10 ounces cheese tortellini
  • 2 tablespoons butter
  • 1-2 tablespoons garlic minced
  • 2 cups heavy whipping cream
  • 2 – 3 cups parmesan freshly grated
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 ounces sun-dried tomatoes
  • parsley chopped, optional for garnish


  • Cook the tortellini according to package directions until it's al dente.
  • Melt butter in skillet over medium heat. Then add in garlic and cook until fragrant, about 30 seconds – 1 minutes.
  • Pour in whipping cream, seasonings, and sun-dried tomatoes. Cook for 2-3 minutes then add in parmesan cheese.
  • Add shrimp and cook for 5-6 minutes or until no longer pink and transclusent. Add tortellini to skillet and stir. Sprinkle with more parmesan and chopped parlsey. Serve and enjoy!


  • Add more or less salt and pepper depending on your preferences. 
  • Additionally, you can leave out sun-dried tomatoes if you don’t like them. Or chop them into smaller pieces instead of leaving them whole like I did. 
  • The sauce will thicken as it rests. You can also add 2 tablespoons of cream cheese to the sauce as you make it for a thicker result. 


Calories: 877kcal | Carbohydrates: 34g | Protein: 81g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 993mg | Sodium: 3722mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1936IU | Vitamin C: 39mg | Calcium: 856mg | Iron: 8mg


Tuesday 11th of October 2022

Felicia brought this to me, surprisingly. Let me start with how it looked, amazing. Everything was cooked to perfection. Often shrimp get over cooked and it’s easy to do. Not Felecia. Seriously, the first bite I felt like I had gone to heaven. As I am a shrimp fanatic when I eat at restaurants; this was better than any Italian or likewise, that I have ever consumed. Even out of country. The flavor of the sauce with the shrimp and tortellini, just made me melt. Thank you Felicia for this amazing meal.


Tuesday 11th of October 2022

So very glad you enjoyed it, Cayte! I can't resist pasta! :)

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