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Tortellini Alfredo with Shrimp

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1 pound frozen peeled and deveined baby shrimp
1 stick butter, divided
1 pint heavy cream
4 ounces cream cheese
¼ cup chopped leek
¾ cup grated Parmesan cheese
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound frozen cheese tortellini
1 teaspoon minced fresh parsley


Step 1

Thaw frozen shrimp in a colander by running cold water over them.

Step 2

Heat 1 teaspoon butter in a skillet over medium-high heat. Saute shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes, making sure not to overcook.

Step 3


Combine remaining butter, heavy cream, cream cheese, and leek in a saucepan over medium heat. Let simmer until melted and mixed well, about 5 minutes. Stir in Parmesan cheese, garlic powder, salt, and pepper. Let Alfredo sauce simmer over low heat for 15 to 20 minutes. Add tortellini and heat through, about 5 minutes. Toss shrimp into the sauce, coating well. Top with parsley and serve.

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