Best Tortellini Alfredo With Shrimp Recipes

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BOB'S TORTELLINI AND SHRIMP IN ALFREDO SAUCE



Bob's Tortellini and Shrimp in Alfredo Sauce image

I was looking for something to eat for supper and browsed what I had on hand and I came up with this recipe. I have posted this on a local TV stations website and now it has gone national.

Provided by Bob Pope

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 pint heavy cream
1/2 cup butter
4 ounces cream cheese
1 leek, thinly sliced
3/4 cup parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
salt and pepper, to taste
1 lb frozen shrimp (I prefer using salad shrimp)
1 lb cheese tortellini pasta, cooked and drained
garnish with parsley or chives, for decoration

Steps:

  • Cook tortellini as directed on package. Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove the tails. If using uncooked shrimp, devein and remove tails and then sauté in a teaspoon of the butter. Remove shrimp and set aside. Do not overcook. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Leeks, Parmesan Cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss the tortellini with the shrimp and sauce, coating well. Add the parsley or chives and serve.

SIMPLE & CREAMY TORTELLINI ALFREDO



Simple & Creamy Tortellini Alfredo image

A great recipe from Kraft Food & Family, Winter 2008 edition (I just love that magazine!). I substituted sauteed green pepper and onion instead of the peas, as a personal preference, and it was great.

Provided by Starrynews

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

14 1/2 ounces chicken broth
1 cup water
18 ounces cheese tortellini
4 ounces cream cheese, cubed
1 cup frozen peas
3/4 cup Italian cheese blend or 3/4 cup mozzarella cheese, shredded
6 slices bacon, cooked, drained and crumbled

Steps:

  • Combine broth and water in saucepan.
  • Bring to a boil over medium-high heat and add tortellini.
  • Reduce heat to medium low and simmer 8-9 minutes, covered.
  • Add cream cheese and veggies and heat until cream cheese is completely incorporated.
  • Add shredded cheese and meat and stir well.

EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO



EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO image

This is a quick and easy recipe that tastes like you fussed over it. Minimal ingredients with big flavor. It's three cheese tortellini, shrimp and fresh asparagus bathed in a creamy alfredo sauce. Yum! It's perfect for a busy day, or the evening when you just don't feel like cooking. Recipe may be doubled.

Provided by Teresa G. @sokygal

Categories     Seafood

Number Of Ingredients 8

1/3 to 1/2 cup(s) fresh asparagus, cut into 1/2 inch lengths (about 3 or 4 stalks)
- water and 1 tsp. salt for boiling pasta
6 ounce(s) three cheese tortellini (dry, shelf-stable, 1/2 pkg; i use barilla)
1 jar(s) alfredo sauce
6 to 8 ounce(s) small frozen cooked shrimp, thawed & drained
- salt and pepper to taste
- black truffle salt (optional, but recommended)
- fresh chives for garnish (optional)

Steps:

  • Rinse asparagus; lay on paper towels to dry. Trim tough ends; cut stalks into 1/2 inch lengths. Measure out 1/4 to 1/2 cup for recipe. Set aside.
  • Fill a 2 to 3 quart saucepan with water, to within 1 1/2 inches from top. Add 1 teaspoon salt. Bring to boil over high heat.
  • While waiting for water to boil, empty alfredo sauce into a saucepan. Warm sauce over medium low heat, stirring frequently so as not to scorch.
  • When water comes to a boil, add tortellini, stir and reduce heat to medium/medium high to avoid boil-over. Boil for 7 minutes (set timer.)
  • After 7 minutes, add asparagus to boiling pasta; set timer and cook for additional 3 minutes.
  • While asparagus and tortellini finish cooking, add shrimp to hot alfredo sauce on medium-low heat.
  • Drain tortellini and asparagus. Return to saucepan.
  • Pour shrimp and sauce over the hot pasta; stir gently to thoroughly coat pasta and asparagus. Taste for seasoning and adjust to your liking.
  • Pour pasta into a warm serving dish (or spoon it from the pan 'family-style.") Garnish with chives, if desired. Serve immediately. Cover and refrigerate leftovers.

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