When comfort food meets elegance, magic happens and this Creamy Shrimp Tortellini Alfredo Casserole is a perfect example of that. It’s the ultimate dinner recipe that combines pillowy cheese-filled tortellini, succulent shrimp, and rich, velvety Alfredo sauce all baked into one bubbling, golden casserole dish. Perfect for cozy weeknights, date nights, or even special gatherings, this dish delivers indulgent flavor in every creamy, cheesy bite.
What makes this dish truly irresistible is how effortlessly gourmet it feels while still being incredibly easy to prepare. Whether you’re craving something warm and satisfying or looking to impress your dinner guests, this baked shrimp tortellini will hit the spot. And the best part? It comes together quickly with minimal effort but tastes like something out of a fancy restaurant. Let’s get into the delicious details.
Ingredients:
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1 lb (450g) large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp garlic powder
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1 tsp onion powder
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Salt and black pepper, to taste
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1 (20 oz) package refrigerated cheese tortellini
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2 tbsp unsalted butter
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4 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups heavy cream
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1 cup whole milk
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1 cup grated Parmesan cheese
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1 ½ cups shredded mozzarella cheese, divided
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1 tsp Italian seasoning
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¼ tsp crushed red pepper flakes (optional)
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2 tbsp chopped fresh parsley (for garnish)
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Non-stick cooking spray or butter (for greasing the casserole dish)
Preparation:
Step 1: Prepare the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 3-5 minutes). Drain and set aside. Be careful not to overcook—the tortellini will continue cooking in the oven.
Step 2: Season and Cook the Shrimp
While the tortellini is cooking, season the shrimp with olive oil, garlic powder, onion powder, salt, and pepper. In a large skillet over medium heat, cook the shrimp for 2–3 minutes on each side or until pink and opaque. Remove from heat and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for 1 more minute to make a roux. Slowly pour in the heavy cream and milk, whisking constantly to prevent lumps.
Step 4: Add Cheese and Seasoning
Reduce heat to low. Stir in Parmesan cheese and 1 cup of mozzarella until melted and smooth. Add Italian seasoning, crushed red pepper flakes (if using), and adjust salt and pepper to taste. Let simmer for 2-3 minutes until thickened.
Step 5: Assemble and Bake the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Combine the cooked tortellini and shrimp in a large mixing bowl. Pour in the Alfredo sauce and gently stir to coat everything evenly. Transfer the mixture to the prepared casserole dish. Top with the remaining mozzarella cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top. Garnish with chopped parsley before serving.
Variation:
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Add Veggies: Stir in sautéed spinach, mushrooms, or broccoli for added nutrition and texture.
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Use Chicken: Swap shrimp for grilled or rotisserie chicken for a different protein option.
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Spicy Twist: Use Cajun seasoning instead of Italian herbs for a Southern-inspired flavor.
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Sun-Dried Tomato Addition: Add chopped sun-dried tomatoes for a tangy, sweet depth.
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Different Tortellini: Try spinach & ricotta tortellini or even meat-filled varieties to switch it up.
COOKING Note:
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If using frozen shrimp, be sure to thaw and pat them dry completely before cooking to avoid excess water in the dish.
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The Alfredo sauce thickens as it bakes don’t let it get too thick on the stove before mixing everything together.
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For extra crispy topping, broil the casserole for 2–3 minutes at the end of baking.
Serving Suggestions:
This casserole is rich and creamy, so balance it with something light on the side:
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A crisp green salad with lemon vinaigrette
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Steamed or roasted asparagus or green beans
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Garlic bread or crusty artisan rolls
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Sparkling lemonade or chilled white wine like Pinot Grigio
Tips:
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Use freshly grated Parmesan for the best melt and flavor—pre-shredded cheese doesn’t melt as smoothly.
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Let the casserole rest for 5–10 minutes after baking to allow the sauce to set slightly.
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If reheating leftovers, add a splash of cream or milk to maintain creaminess.
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This dish can be assembled ahead of time and refrigerated, then baked when ready.
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For easy cleanup, line your baking dish with parchment or foil.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (per serving, approx. 6 servings):
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Calories: 610
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Protein: 32g
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Carbohydrates: 42g
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Fat: 34g
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Saturated Fat: 18g
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Cholesterol: 210mg
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Sodium: 780mg
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Fiber: 2g
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Sugar: 4g
Note: Nutritional values may vary depending on the specific brands and ingredients used.
FAQs:
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole (without baking), cover it tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time if cold from the fridge.
Q: Can I freeze this dish?
A: It’s best served fresh, but you can freeze it before baking. Wrap well and freeze for up to 1 month. Bake straight from frozen at 375°F for 45–50 minutes, covered with foil.
Q: What kind of shrimp should I use?
A: Large or jumbo shrimp work best. Make sure they’re peeled and deveined for ease and comfort while eating.
Q: Can I use jarred Alfredo sauce?
A: Yes, in a pinch! Use about 2 to 2½ cups of good-quality Alfredo sauce if you don’t want to make it from scratch.
Q: How do I make it lighter?
A: Use half-and-half instead of heavy cream, and try light cheese. Just note that it may not be as rich or creamy.
Conclusion:
Creamy, cheesy, and bursting with flavor, this Shrimp Tortellini Alfredo Casserole is a true comfort food masterpiece. It’s a crowd-pleasing, oven-baked meal that brings together rich Alfredo sauce, tender shrimp, and satisfying tortellini into one unforgettable dish. Whether you’re making it for a busy weeknight or a relaxed Sunday dinner, this recipe guarantees happy faces and empty plates. Add it to your go-to rotation you won’t regret it!
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Creamy Shrimp Tortellini Alfredo Casserole
- Total Time: 40 minutes
Ingredients
Ingredients:
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1 lb (450g) large shrimp, peeled and deveined
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp onion powder
-
Salt and black pepper, to taste
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1 (20 oz) package refrigerated cheese tortellini
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2 tbsp unsalted butter
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4 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups heavy cream
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1 cup whole milk
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1 cup grated Parmesan cheese
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1 ½ cups shredded mozzarella cheese, divided
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1 tsp Italian seasoning
-
¼ tsp crushed red pepper flakes (optional)
-
2 tbsp chopped fresh parsley (for garnish)
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Non-stick cooking spray or butter (for greasing the casserole dish)
Instructions
Step 1: Prepare the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 3-5 minutes). Drain and set aside. Be careful not to overcook—the tortellini will continue cooking in the oven.
Step 2: Season and Cook the Shrimp
While the tortellini is cooking, season the shrimp with olive oil, garlic powder, onion powder, salt, and pepper. In a large skillet over medium heat, cook the shrimp for 2–3 minutes on each side or until pink and opaque. Remove from heat and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for 1 more minute to make a roux. Slowly pour in the heavy cream and milk, whisking constantly to prevent lumps.
Step 4: Add Cheese and Seasoning
Reduce heat to low. Stir in Parmesan cheese and 1 cup of mozzarella until melted and smooth. Add Italian seasoning, crushed red pepper flakes (if using), and adjust salt and pepper to taste. Let simmer for 2-3 minutes until thickened.
Step 5: Assemble and Bake the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Combine the cooked tortellini and shrimp in a large mixing bowl. Pour in the Alfredo sauce and gently stir to coat everything evenly. Transfer the mixture to the prepared casserole dish. Top with the remaining mozzarella cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 610
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 210 mg