Ingredients

• 1 lb shrimp, peeled and deveined
• 1 package (9 oz) cheese tortellini
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon crushed red pepper flakes (optional, for a little kick)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
2. Sauté the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
3. Make the Alfredo base: In the same skillet, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant — be careful not to brown it.
4. Add the cream: Pour in the heavy cream and whisk until the sauce starts to warm and thicken slightly, about 2–3 minutes.
5. Stir in Parmesan: Lower the heat and slowly add the grated Parmesan cheese, whisking continuously until melted and smooth. If the sauce becomes too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
6. Combine everything: Add the cooked tortellini and shrimp back to the skillet. Toss gently to coat in the creamy Alfredo sauce. Season with additional salt, black pepper, and red pepper flakes (if using).
7. Finish & serve: Remove from heat and sprinkle with fresh chopped parsley. Serve immediately while hot and creamy.

Chef’s Tips 🍽️

• Don’t overcook the shrimp: They only need a couple of minutes on each side. Overcooking will make them tough and rubbery.
• Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese and gives the sauce a richer flavor.
• Add a squeeze of lemon juice: A touch of acidity brightens up the rich Alfredo sauce beautifully.
• Make it spicy: Add a pinch of cayenne pepper or extra chili flakes for a bold, spicy Alfredo twist.
• Want it extra creamy? Stir in 2 ounces of cream cheese while melting the butter for a silkier, thicker sauce.

Serving Suggestions

This decadent Shrimp Alfredo pairs perfectly with a side of garlic bread, roasted asparagus, or a crisp Caesar salad. For a comforting touch, serve with a sprinkle of extra Parmesan and a drizzle of olive oil on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving for too long to prevent the shrimp from overcooking.