If you’re looking for a quick and easy dinner that’s both creamy and cheesy, this Shrimp Tortellini Alfredo Skillet is a must-try! Even if you’re not a seafood enthusiast like me, this dish is a family-friendly winner that’s sure to impress. Packed with tender shrimp, cheesy tortellini, and a rich Alfredo sauce, it’s a meal that’s as delicious as it is nutritious. Plus, it’s a great way to sneak in some veggies without anyone noticing!
This recipe combines the best of both worlds: a savory tomato sauce, perfectly cooked tortellini, and juicy shrimp that come together in one skillet. It’s a one-pan wonder that’s perfect for busy weeknights. Serve it on its own or pair it with garlic bread or breadsticks for a complete meal. And the best part? You can freeze leftovers for up to three months, making it a great meal prep option!
Ingredients:
- 450 grams frozen baby shrimp, peeled and deveined
- 1/2 cup (1 stick) softened butter
- 1 pint heavy cream
- 120 grams cream cheese
- 1/4 cup chopped leek
- 3/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and ground black pepper, to taste
- 450 grams cheese tortellini
- 1 tablespoon chopped fresh parsley (for garnish)
Preparation:
- Step 1: Thaw the frozen shrimp by rinsing them under cold water in a strainer.
- Step 2: In a pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and cook until they turn bright pink and opaque, about 3-4 minutes. Avoid overcooking.
- Step 3: In a saucepan, combine the remaining butter, heavy cream, cream cheese, and chopped leek over medium heat. Stir until everything is melted and well combined, about 5 minutes.
- Step 4: Add the grated Parmesan, garlic powder, salt, and pepper to the saucepan. Simmer the Alfredo sauce over low heat for 15-20 minutes, stirring occasionally.
- Step 5: Add the tortellini to the sauce and cook until heated through, about 5 minutes. Toss in the cooked shrimp, ensuring they are fully coated in the sauce.
- Step 6: Garnish with fresh parsley and serve immediately. Enjoy!
