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Creamy Shrimp Tortellini Delight

Category: Satisfying Main Dishes for Every Occasion

Stuffed tortellini teams up with juicy shrimp in a smooth cream sauce with Italian herbs, fresh garlic, and plenty of parmesan. It all comes together fast: boil your tortellini in salty water, then sizzle the shrimp in a pan with butter and garlic. Stir in cream, Italian spices, and grated parmesan for that luscious sauce. Combine everything, then top it off with parsley and lemon if you want. Every bite feels like a cozy, Mediterranean treat you'll want to make again.

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Barbara Chef
Updated on Fri, 10 Oct 2025 22:32:26 GMT
A pot of beans with cheese, lemons, and shrimp. Highlight
A pot of beans with cheese, lemons, and shrimp. | cookwithcarla.com

This silky Shrimp Tortellini Alfredo is pure comfort food that lands on your table crazy fast and feels like a sunny Mediterranean break with every bite. Packed with stuffed tortellini, sweet shrimp, and a rich Parmesan cream, it’s the kind of meal that always puts my family in a good mood.

I tried this meal for the first time when my kids wanted something special after a long school trip. It’s totally become our chill Saturday night favorite ever since.

Ingredients

  • Cheese tortellini, fresh: makes it extra filling. Grab the refrigerated kind for max flavor.
  • Shrimp, peeled and cleaned: brings a taste of the sea. Choose shrimp from good sources and look for see-through color.
  • Unsalted butter: adds a smooth, rich base. Good butter makes the sauce pop.
  • Garlic, fresh: perfect for that garlicky kick. Use real cloves, never the jar stuff.
  • Italian herbs: gives you vacation-in-Italy vibes. Use a mix like oregano, thyme, basil, or an herb blend you love.
  • Heavy cream: the creamy core of the sauce—real, full-fat works best.
  • Salt and black pepper: to keep all the flavors balanced.
  • Parmesan, freshly grated: brings the magic. Grate from a block so it really melts in.
  • Fresh parsley, chopped: adds a fresh hit of green at the end.
  • Lemon slices, fresh, for serving: brightens everything and makes it look awesome.

How to make it

Time to serve:
Top it off with that parsley and a couple lemon slices if you want. Get everyone to the table quick and serve it up straight from the pan.
Fold in the shrimp:
Now put those browned shrimp right back into your pasta. Gently stir them through so they stay juicy and don't fall apart.
Add Parmesan:
Stir in the grated Parmesan bit by bit. Let it melt in and make the sauce all silky and smooth.
Mix in tortellini:
Scoop the cooked tortellini into your sauce and toss them around so they soak up all that creaminess.
Make it creamy and season:
Add your Italian herbs right into the buttery garlic leftovers. Mix in cream, salt, and pepper. Stir it together and let it bubble gently for about 8 to 10 minutes, stirring a lot, until it thickens up.
Sear shrimp and garlic:
Let the butter melt in a wide pan over medium-high. Drop in the shrimp and minced garlic. Sauté for just 2 or 3 minutes per side till the shrimp look pink and firm. Scoop out the shrimp but leave the buttery garlic in the pan.
Boil tortellini:
Drop cheese tortellini into a big pot of salty boiling water. Cook them according to the package, usually about 2 to 4 minutes, until they float up. Drain and set aside for a bit.
A bowl of pasta with onions and cheese, topped with lemon slices. Highlight
A bowl of pasta with onions and cheese, topped with lemon slices. | cookwithcarla.com

Good to know

Packed with protein from shrimp and cheese. Creamy enough to feel rich, but still light you can enjoy it under the sun. Leftover pasta? Warm it up for lunch tomorrow! I seriously love how this dish comes together so quickly and how the Parmesan melts into that dreamy cream sauce. Every time the shrimp hits the pan, it takes me right back to our last Italy trip.

Storage tips

Let the leftovers cool completely, then pop them in an airtight container in the fridge. Fresh for up to two days. When you reheat, splash in a little cream so the sauce gets smooth again. I wouldn’t freeze it—the sauce gets greasy when thawed.

Ingredient swaps

No shrimp? Dice up some chicken or toss in smoked salmon. Out of tortellini? Grab fresh stuffed ravioli. You can use lactose-free or plant cream instead of regular. Fresh spinach or a handful of peas? Always tasty in this pasta.

A bowl of pasta, cheese, onions, and shrimp. Highlight
A bowl of pasta, cheese, onions, and shrimp. | cookwithcarla.com

How to serve it

A fresh, crunchy green salad with a tangy citrus dressing is perfect on the side. Crusty baguette is just right for sopping up extra sauce. Want to pump up the flavor? Squeeze on a bit of fresh lemon juice or scatter some chili flakes for heat.

Cultural background

This meal blends classic Italian creamy pasta love with a North German twist for seafood. While Alfredo sauce is a Roman staple, I first tried it with tortellini and shrimp at home up north in Hamburg.

Recipe FAQs

→ What's the best way to cook tortellini?

Just follow the package—drop tortellini into boiling salted water for about 3 to 5 minutes, or until they're just a bit firm in the middle (al dente).

→ Are frozen shrimp okay to use?

Yep, just thaw them out first and pat them dry before adding to your pan.

→ How do you get the sauce really creamy?

Let your cream and parmesan simmer together and keep stirring. That way, you get the smoothest, creamiest sauce.

→ What herbs should I sprinkle on top?

Fresh parsley gives color and a nice taste. If you have basil on hand, it works, too.

→ What sides go well with this?

A crisp green salad, some crunchy baguette, or even toasted bread make great sides for this pasta.

→ Is there a lighter swap for cream?

You can use milk or crème fraîche instead, but the sauce won't turn out as thick and creamy as with cream.

Tortellini Shrimp Alfredo

Shrimp, tortellini, and a rich, creamy sauce all mix together for an amazing, bold taste you'll love.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (6 servings)

Dietary Preferences: ~

Ingredients

→ Toppings

01 Chopped parsley, fresh (optional)
02 Lemon slices, fresh (optional)

→ Sauce Add-ins

03 65 g shredded parmesan
04 0.5 tsp ground black pepper
05 0.5 tsp salt
06 710 ml heavy cream
07 1 tbsp mixed Italian herbs
08 3 tbsp garlic, minced
09 60 g unsalted butter

→ Main Stuff

10 300 g shrimp, peeled and cleaned, thawed
11 680 g fresh cheese tortellini

Steps

Step 01

Toss on some parsley and lemon, if you want. Eat right away.

Step 02

Pop those shrimp back in, then gently mix so sauce, pasta, and shrimp are all together.

Step 03

Sprinkle in the grated parmesan and stir until the cheese's melted smooth and your sauce looks rich.

Step 04

Slide your cooked tortellini into the pan and give it a good toss until every bit's coated in sauce.

Step 05

Let the sauce gently bubble, stirring every so often, about 8-10 minutes until it looks thick.

Step 06

Stir those Italian herbs into the pan. Add your cream, salt, and black pepper. Mix it all up.

Step 07

Scoop out the cooked shrimp with a slotted spoon. Keep the butter and garlic in the pan.

Step 08

Melt butter in a big pan over a medium high flame. Give shrimp and garlic a quick toss, about 2-3 minutes each side, until the shrimp are pink and cooked through.

Step 09

Boil cheese tortellini in a large pot of salted water, just like the package says. Drain them well, set aside.

Notes

  1. Squeezing some lemon juice makes the shrimp pop and adds a bright note to the creamy sauce.

Required Equipment

  • Big pot
  • Large skillet
  • Slotted spoon
  • Cooking spoon

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has shellfish, dairy, and gluten.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 680
  • Fat: 38 g
  • Carbs: 60 g
  • Protein: 31 g