Shrimp Tortellini Alfredo Skillet

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Shrimp Alfredo with Cheese Tortellini is a delicious and easy-to-make dish that is perfect for any occasion. This classic Italian dish combines tender shrimp, creamy Alfredo sauce, and chewy cheese tortellini to create a dish that is both hearty and satisfying.


  • 1 lb frozen baby shrimp, peeled and deveined
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 pint (2 cups) heavy cream
  • 4 oz cream cheese, softened
  • 1/4 cup chopped leek (white and light green parts only)
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 lb cheese tortellini
  • 1 tbsp chopped fresh parsley


  1. Thaw the shrimp in a colander by running cold water over them for a few minutes. Pat dry with paper towels.
  2. In a large skillet, melt 1 teaspoon of butter over medium-high heat. Add the shrimp and sauté for 3-4 minutes, until they are bright pink on the outside and fully cooked. Do not overcook. Transfer the shrimp to a plate and set aside.
  3. In the same skillet, melt the remaining butter over medium heat. Add the leek and cook for 2-3 minutes, until softened.
  4. Add the heavy cream and cream cheese to the skillet and stir until melted and well blended. Add the Parmesan cheese, garlic powder, salt, and black pepper, and stir until the cheese is melted and the sauce is smooth.
  5. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
  6. Meanwhile, cook the tortellini according to the package directions, until al dente. Drain and set aside.
  7. Add the cooked shrimp to the Alfredo sauce and stir to coat. Add the cooked tortellini and toss to combine.
  8. Serve the shrimp and tortellini Alfredo hot, garnished with chopped parsley and extra Parmesan cheese, if desired. Enjoy!


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