Creamy Shrimp Tortellini Alfredo Casserole
A delightful dish that combines shrimp, cheese, and tender tortellini in a creamy Alfredo sauce, perfect for family dinners and gatherings.
Ingredients
Main ingredients
- 1 lb shrimp, peeled and deveined The star of the show, succulent shrimp add a burst of seafood flavor.
- 12 oz cheese tortellini These pillowy pasta pockets filled with creamy cheese complement the dish perfectly.
- 1 cup heavy cream Rich and indulgent, forms the luxurious backbone of the Alfredo sauce.
- 1 cup grated Parmesan cheese Adds savory depth and nuttiness to enhance the overall creaminess.
- 3 cloves garlic, minced Adds a fragrant note to the dish.
- 2 tbsp butter Provides flavor and helps create a silky sauce.
- Salt and pepper, to taste Essential for seasoning.
- Fresh parsley, for garnish (optional) Adds freshness and visual appeal.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the cheese tortellini according to the package instructions. Once al dente, drain and set aside.
Cooking
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic to the skillet, sautéing for 1-2 minutes until fragrant.
- Introduce the shrimp to the skillet and cook for about 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese, salt, and pepper. Cook for around 5 minutes, stirring continuously until the sauce thickens.
- Add the cooked tortellini and shrimp back into the skillet, stirring well to coat everything in the creamy sauce.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake for 20-25 minutes, or until the top is golden and bubbling.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, consider adding a splash of lemon juice or zest before serving. If you prefer spice, add a pinch of red pepper flakes. You can customize the casserole by adding vegetables like spinach or asparagus. It can be prepared ahead and stored in the refrigerator before baking.