Ingredients
Scale
- 12 ounces cheese tortellini, cooked al dente
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 lemon slices for garnish
Instructions
- Heat skillet over medium heat and melt butter. Add minced garlic and sauté until fragrant.
- Stir in heavy cream and Parmesan cheese to form the Alfredo sauce. Cook until slightly thickened.
- Boil tortellini in salted water until al dente, then drain.
- Add shrimp and tortellini to the sauce, tossing gently to coat.
- Simmer briefly to allow flavors to meld and ensure shrimp are fully cooked.
- Stir in chopped parsley and adjust seasoning with salt and pepper.
- Plate the dish and garnish with lemon slices. Serve immediately.
Notes
- Use freshly peeled and deveined shrimp for best results.
- Cook tortellini al dente to maintain texture.
- Reheat leftovers gently with a splash of milk or cream.
- Finish with fresh parsley and lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté and Boil
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 175mg
Keywords: shrimp tortellini Alfredo, creamy pasta, Italian seafood pasta, easy dinner recipe, weeknight pasta