Tortellini Alfredo with Blackened Shrimp combines cheese tortellini, blackened shrimp, spinach, Parmesan, and creamy Alfredo sauce in one skillet pasta dinner. It's ideal for easy seafood pasta recipes, 30-minute dinners, and creamy tortellini recipes. The shrimp develop a smoky crust while the Alfredo sauce coats the tortellini evenly.
Love this recipe? Try our Blackened Shrimp Pasta, Bucatini Cacio e Pepe, or this Marry Me Tortellini Pasta Recipe.
Tortellini Alfredo with Blackened Shrimp at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 20 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop pasta dish
- 🍽️ Cuisine (or General Category): Italian-inspired seafood pasta
- 👩🍳 Pair With: garlic bread, Caesar salad, roasted asparagus
- ⭐ Difficulty Level: Easy
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Adding the spinach at the end keeps the greens tender while maintaining their bright color. ~Jami
Why We Love This Recipe
- Bold Spicy Flavors: The combination of creamy Alfredo sauce and spicy blackened shrimp creates a perfect balance.
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
- Family-Friendly: A dish that both kids and adults will love.
- Versatile: Can be adapted with various substitutions and variations.
Key Ingredients
- Shrimp: Use fresh jumbo shrimp for the best texture and flavor. Coat them thoroughly with blackening seasoning.
- Blackening Seasoning: Adds a spicy, smoky flavor to the shrimp.
- Olive Oil: Helps to sear the shrimp perfectly.
- Cheese Tortellini: Fresh tortellini works best, but frozen can be used in a pinch.
- Homemade Alfredo Sauce: Made with heavy cream and freshly grated Parmigiano Reggiano, this sauce creates a smooth finish.
- Baby Spinach: Adds a fresh, healthy touch.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Shrimp: Substitute with blackened chicken breast for a different protein.
- Homemade Alfredo Sauce: Use store-bought sauce.
- Spinach: Kale or arugula can be used as an alternative green.
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How to Make Tortellini Alfredo with Blackened Shrimp
STEP ONE: Prepare the Blackened Shrimp
Pat the shrimp dry and toss with the blackening seasoning until evenly coated.
Heat olive oil in a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque and lightly blackened. Transfer to a plate and set aside.
STEP TWO: Prepare the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender. Reserve ¼ cup of the pasta water, then drain.
STEP THREE: Prepare the Alfredo Tortellini
Reduce the skillet heat to medium-low. Add the prepared Alfredo sauce and warm gently until smooth.
Add the cooked tortellini and spinach, tossing until the spinach wilts and the tortellini is evenly coated. Add a splash of reserved pasta water if needed.
STEP FOUR: Prepare the Finished Dish
Return the shrimp to the skillet and gently fold everything together. Top with freshly grated Parmigiano Reggiano and serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat shrimp dry before seasoning.
✔️ DO Add spinach at the end so it stays bright.
✔️ DO Serve immediately for the smoothest texture.
Storage
Store tortellini alfredo with shrimp leftovers in an airtight container in the refrigerator for 1 to 2 days. Reheat leftovers gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce's creaminess.
Recipe FAQs
Yes, you can use frozen tortellini. Just follow the package instructions for cooking, and then proceed with the recipe as directed.
You can substitute half-and-half or a mixture of milk and cream cheese for heavy cream.
To thin the Alfredo sauce, you can add a bit of pasta water, chicken broth, or milk to reach your desired consistency. Stir in the liquid gradually until the sauce reaches the preferred thickness.
More Shrimp Recipes You'll Love ♥️
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📖 Recipe
Tortellini Alfredo with Blackened Shrimp
Equipment
- Large skillet
- Large Pot
- Wooden spoon
- Cheese grater
Ingredients
- 8 ounces jumbo shrimp about 10-12 shrimp, peeled and deveined, tails on
- 2 teaspoons blackening seasoning
- 1 tablespoon olive oil
- 10 ounces refrigerated cheese tortellini
- 2 cups loosely packed fresh baby spinach
- 1 cup Homemade Alfredo Sauce or prepared store-bought alfredo sauce
- Freshly grated Parmigiano Reggiano for serving
Instructions
- Pat the shrimp dry and toss with blackening seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until opaque and lightly blackened. Transfer to a plate and gently clean out the skillet if needed.
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Reserve about ¼ cup of pasta water, then drain.
- Reduce the skillet heat to medium-low. Add prepared Alfredo sauce and warm gently until loosened and glossy.
- Add cooked tortellini and spinach. Toss for 1-2 minutes until the spinach wilts and the pasta is evenly coated. Add reserved pasta water only if needed to loosen. Tortellini absorbs sauce quickly, so stop once everything looks lightly coated.
- Return shrimp to the skillet and fold gently to combine. Top with freshly grated Parmigiano Reggiano and serve immediately.
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Video
Notes
- Pat shrimp dry before seasoning.
- Reserve a little pasta water before draining.
- Add spinach at the end so it stays bright.
- Serve immediately for the smoothest texture.
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