Cheesy Shrimp Tortellini Alfredo Skillet

Cheesy Shrimp Tortellini Alfredo Skillet – A One-Pan Creamy Dream That Melts in Your Mouth!

Perfect for weeknights or cozy weekends, this cheesy shrimp tortellini Alfredo skillet is rich, creamy, and filled with juicy shrimp and pillowy pasta—all smothered in an irresistible cheesy Alfredo sauce you’ll want to scoop with a spoon!

Ingredients

1 (20 oz) package refrigerated cheese tortellini
1 lb large shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste
½ teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional for a kick)

Instructions

Boil tortellini in salted water just until they float (about 3–4 minutes), drain and set aside.
In a large skillet, melt butter over medium heat. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
In the same skillet, add garlic and sauté for 30 seconds. Pour in cream and chicken broth, bringing to a gentle simmer.
Stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper. Let it melt into a creamy sauce.
Add cooked tortellini and shrimp back to the skillet. Toss to coat everything evenly. Simmer on low for 2–3 minutes until thick and bubbly.
Garnish with chopped parsley and a pinch of red pepper flakes if desired. Serve hot!

Pro Tips:
– Use pre-cooked shrimp to make it even faster.
– Add spinach or sun-dried tomatoes for a burst of color and flavor.
– Store leftovers in the fridge for up to 2 days—reheat gently with a splash of cream.

Nutrition (Per Serving – serves 4)