Cheesy Shrimp Tortellini Alfredo Skillet

This Cheesy Shrimp Tortellini Alfredo Skillet transforms ordinary weeknights into something magical with its creamy, savory goodness

I created this one-pan wonder during a particularly busy week when I craved comfort food but had limited time.

What makes this skillet pasta so incredible is how the plump shrimp and cheese-filled tortellini absorb that velvety Alfredo sauce, creating perfect bites every time.

What Makes This Cheesy Shrimp Tortellini Alfredo So Irresistible

This recipe has become my go-to when I want to impress without spending hours in the kitchen.

The combination of tender shrimp, cheese-filled pasta, and rich Alfredo sauce creates a restaurant-quality meal that comes together in just one pan.

My children, who typically avoid seafood, clean their plates when this is on the menu!

The best part? You probably have most ingredients already waiting in your kitchen, and it takes just about 30 minutes from start to finish – perfect for those evenings when you want something special but simple.

Loved making this Cheesy Shrimp Tortellini Alfredo Skillet? You might want to check out my Fresh Tzatziki Chicken Salad and Tropical Hawaiian Chicken Pineapple Kabobs.

Ingredients for Cheesy Shrimp Tortellini Alfredo Skillet

• 1 pound large shrimp, peeled and deveined
• 1 package (9 oz) cheese tortellini (refrigerated works best)
• 1 medium tomato, diced
• 3 tablespoons butter
• 2-3 fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ½ cup freshly grated Parmesan cheese (plus extra for garnish)
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish (optional)

I always recommend wild-caught shrimp if you can find them, they have a sweeter flavor that really shines in this dish.

And don’t skimp on the Parmesan, the pre-grated stuff just doesn’t melt the same way!

How to Make Cheesy Shrimp Tortellini Alfredo Skillet

1. Cook the tortellini according to package directions, but take them out about 1 minute before they’re fully done. Drain and set aside.
2. Prepare the shrimp by patting them dry with paper towels. This helps them sear properly instead of steaming.
3. Melt the butter in a large skillet over medium heat.
4. Add the shrimp to the melted butter and cook for 2-3 minutes until they just begin to turn pink. Be careful not to overcook!
5. Add diced tomato, minced garlic, basil, and a pinch of salt and pepper. Stir gently and cook for another 1-2 minutes until fragrant.
6. Sprinkle the flour over everything and stir constantly for 30 seconds to cook off the raw flour taste.
7. Pour in the heavy cream while stirring continuously. The sauce will begin to thicken almost immediately.
8. Stir in the Parmesan cheese until fully melted and incorporated into the sauce.
9. Add the pre-cooked tortellini to the skillet and gently fold everything together until the pasta is well-coated.
10. Allow the dish to simmer for 2-3 minutes until heated through and the flavors meld together.
11. Taste and adjust the seasoning with salt and pepper as needed.
12. Garnish with fresh parsley and additional Parmesan cheese before serving.

What I’ve Learned About Making This Cheesy Skillet Just Right

When cooking shrimp, remember my golden rule: they’re done as soon as they turn pink and form a “C” shape. If they curl into a tight “O” they’re overcooked and will be rubbery.

For the creamiest sauce, bring your heavy cream to room temperature before adding it to the hot pan – this prevents curdling and creates that silky texture we all crave.

I always recommend grating your Parmesan fresh – pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.

And don’t rush the flour step! Cooking it for at least 30 seconds removes the raw taste and helps create a velvety sauce.

Can I use frozen shrimp?

Absolutely! I often use frozen shrimp myself. Just make sure to thaw them completely in the refrigerator overnight or under cold running water if you’re short on time.

Pat them dry thoroughly before cooking to get that perfect sear.

Print

What if I can’t find cheese tortellini?

Any stuffed pasta works beautifully in this recipe. Spinach or mushroom tortellini offer wonderful flavor variations, and even ravioli can be substituted.

Just adjust the cooking time according to the package directions.

---

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream and warm gently over low heat to bring back the creamy texture.

Can I make this dish ahead of time?

This Cheesy Shrimp Tortellini Alfredo Skillet tastes best fresh, but you can prepare components ahead of time. Cook the tortellini and store it separately, then make the sauce and add the pasta just before serving.

---

My Serving Suggestions

I love serving this Cheesy Shrimp Tortellini Alfredo Skillet with a simple green salad dressed with lemon vinaigrette – the brightness cuts through the richness perfectly.

For a special touch, add some garlic bread on the side to soak up every last bit of that creamy sauce.

This dish has become our tradition for at-home date nights, paired with a glass of crisp Pinot Grigio.

When the kids are joining us, I sometimes add steamed broccoli right to the skillet during the last few minutes of cooking to sneak in some greens.