Tortellini Alfredo with Blackened Shrimp

5 from 3 votes

Tortellini Alfredo with Blackened Shrimp

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Calories: 866kcal

Author: Jami Powell

Equipment

Large skillet
Large Pot
Wooden spoon
Colander
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.

Video

Notes

Cooking Notes

Cooking shrimp separately keeps the seasoning bold and prevents overcooking. Warm the Alfredo gently rather than simmering.

Tips for Best Results

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.

How to Know It’s Ready

The shrimp should be opaque with light blackened edges, the spinach should be wilted, and the tortellini should look glossy with very little sauce left in the skillet.

Nutrition