Shrimp Tortellini Alfredo

white plate with shrimp alfredo and tortellini

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

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Course: Main Course

Cuisine: American

Keyword: 30 minute meal, shrimp tortellini

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 877kcal

Equipment

Ingredients

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

Instructions

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!

Notes

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.

Nutrition