Shrimp Tortellini Alfredo
Restaurant-Style Shrimp Tortellini Alfredo
Plump shrimp meets cheese-stuffed tortellini in a silky alfredo that comes together in one skillet. Fresh basil and ripe tomatoes brighten up this indulgent pasta dish that tastes like it came from your favorite Italian spot.
ItalianDinnerComfort FoodQuick MealsOne PotSeafoodShrimp
Ingredients
- 1 lbcheese tortellini pasta, cooked and drained
- 1 lblarge shrimp, peeled and deveined
- 3 tbspsalted butter
- 1 roma tomato, diced
- 2 leavesfresh basil leaves, minced
- 2 clovegarlic cloves, minced
- 1 tbspall purpose flour
- ½ cupheavy whipping cream
- ¼ cupfreshly grated parmesan cheese
- salt and pepper to taste
Instructions
- Drop the butter into a large skillet and let it melt over medium heat. The butter should foam gently — if it sizzles aggressively, turn the heat down a notch.
- Drop in the shrimp and cook for 2-3 minutes, stirring occasionally. They're done when they've lost their gray translucence and turned pink with slight golden edges.⏱ 3 min
- Toss in the diced tomato, minced basil, and garlic. Give everything a good stir to distribute the aromatics around the shrimp.
- Let this sauté for 1-2 minutes until the garlic is fragrant, then sprinkle the flour over everything and stir it in completely. The flour will look pasty at first — that's normal.⏱ 1 min 30 sec
- Pour in the cream and add the parmesan, then stir steadily until the flour dissolves and the sauce becomes smooth and creamy. It should coat the back of a spoon lightly.
- Add the cooked tortellini to the skillet and toss everything together until each piece is coated in the alfredo sauce. The pasta will absorb some of the sauce, which is exactly what you want.
- Taste and adjust seasoning with salt and pepper, then serve immediately with extra parmesan and a sprinkle of fresh basil on top.