This Spicy Tortellini Alfredo with Blackened Shrimp combines creamy Alfredo sauce with the bold, smoky flavors of blackened shrimp, making it a perfect dish for weeknights. With a quick prep time, it's an ideal option for busy parents and home cooks who want to serve something special without spending hours in the kitchen.
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Tortellini Alfredo is an Italian-American dish featuring cheese-filled tortellini pasta smothered in a rich, creamy Alfredo sauce. This version adds blackened shrimp, bringing together the creamy Alfredo sauce with the bold, spicy flavors of blackened seasoning.
If you like this pasta recipe, you may also love our Bucatini Cacio e Pepe.
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.
Ingredients
- Shrimp: Use large, fresh shrimp for the best texture and flavor. Coat them well with blackening seasoning to achieve that smoky, spicy taste.
- 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.
- Butter: Adds richness to the Alfredo sauce.
- Garlic: Freshly minced garlic enhances the sauce’s flavor.
- Heavy Cream and Whole Milk: Creates a creamy base for the Alfredo sauce.
- Parmigiano Reggiano: For authentic, rich flavor.
- Cream Cheese: Helps thicken the sauce and adds a touch of tanginess.
- Baby Spinach: Adds a fresh, healthy touch.
- Salt and Black Pepper: To season the dish perfectly.
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.
- Heavy Cream: Use half-and-half for a lighter sauce.
- Spinach: Kale or arugula can be used as an alternative green.
How to Make Spicy Tortellini Alfredo with Blackened Shrimp
STEP ONE: Prepare the Shrimp
Toss the shrimp with blackening seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat.
Cook the shrimp for 2-3 minutes on each side, until blackened and cooked through. Remove from skillet and set aside.
STEP TWO: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain and set aside.
STEP THREE: Prepare the Alfredo Sauce
In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Stir in the heavy cream and cream cheese. Cook over medium heat until the cream cheese is melted. Gradually add the grated Parmigiano Reggiano, stirring constantly until melted and the sauce is smooth. Season with salt and black pepper.
STEP FOUR: Combine and Serve
Add cooked tortellini and fresh baby spinach to the Alfredo sauce. Toss to coat and wilt the spinach. Serve the coated tortellini with the blackened shrimp on top.
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 Use fresh shrimp and fresh tortellini for the best results.
✔️ DO Add room-temperature cheese gradually to avoid clumping. Cream and milk should also be at room temperature for a smoother sauce.
Storage
Store tortellini alfredo leftovers in an airtight container in the refrigerator for up to 3 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 make the Alfredo sauce less thick, you can add a bit of pasta water, chicken broth, or milk to achieve your desired consistency. Stir in the liquid gradually until the sauce reaches the preferred thickness.
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📖 Recipe
Spicy Tortellini Alfredo with Blackened Shrimp (Easy Recipe)
Equipment
- Large skillet
- Large Pot
- Wooden spoon
- Cheese grater
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 cups fresh baby spinach
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 1 pound refrigerated cheese tortellini
Alfredo Sauce
- ½ cup butter
- 1 cup heavy cream
- ½ cup grated Parmigiano Reggiano
- 1 tablespoon cream cheese
- 2 cloves garlic minced
- salt and black pepper to taste
Instructions
- Toss the shrimp with blackening seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until blackened and cooked through. Remove from skillet and set aside.
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Drain and set aside.
- In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the heavy cream and cream cheese. Cook over medium heat until the cream cheese is melted. Gradually add the grated Parmigiano Reggiano, stirring constantly until melted and the sauce is smooth. Season with salt and black pepper.
- Add the cooked tortellini and fresh baby spinach to the Alfredo sauce. Toss to coat and wilt the spinach.
- Serve the coated tortellini with the blackened shrimp on top.
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Notes
- Shrimp: Substitute with blackened chicken breast for a different protein.
- Heavy Cream: Use half-and-half for a lighter sauce.
- Spinach: Kale or arugula can be used as an alternative green.
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