Calling all seafood lovers! Are you looking for an amazing recipe that is just as good as your favorite restaurant, if not better? Stop the presses! We have a delicious shrimp seafood pasta that even Forrest Gump would love to eat regularly.
This dish has such a bright flavor and fresh ingredients that they all come together for a truly scrumptious meal, the kind you’re not likely to forget anytime soon. Cloves add a little sweetness, while basil adds its slightly minty flavor to your dish.
Even kids with a bit of a seafood suspicion may find themselves drawn to this dish. It really brings a lot of great flavor, the kind that you really can’t get with any other type of recipe.
So, if you’re a big seafood fan and you want something that will get your mouth watering, try this recipe today! It’s the kind of meal that you’ll be amazed you never tried before, especially when you pair it with some of our suggested sides.
Want to try something a little simpler? Well, our Seafood Fries combine a variety of delicious flavors to produce a hard-to-top combination that we think will become a family favorite. It’s something I’ve cooked for my kids pretty regularly.
Why You’ll Love This Recipe
- Easy-to-find ingredients that you might already have in your home
- A rich array of flavors that are surprisingly healthy when handled right
- Quick-to-make recipe that shouldn’t take you all day to complete
- Kid-friendly design that will make it a quick family favorite
- Scalable design that makes it simple to change for various dinner sizes
Ingredient Notes & Substitutions
Shrimp: Okay, shrimp is the main centerpiece of this meal, so you really can’t cut it out, right? I’d say no, but if your kids struggle with it, tofu or even chicken can work.
Cheese Tortellini: Hand-made tortellini is amazing but time-consuming, so don’t be afraid to use frozen. It’s honestly quite good! If your kids aren’t into it, ravioli might sit easier on their tongues.
Garlic Cloves: Rich garlic cloves add heft and bite to this meal. A little garlic might go a long way for some people. If so, you might want to use a little garlic powder instead: lighter on the tongue and easier on the gut.
Roma Tomato: Tomatoes, when properly cleaned and prepared, won’t even be noticeable by your children until they’re enjoying them. What if they don’t like them? Potatoes are a suitable replacement, though nowhere near as good in this meal.
Basil: A sprinkle of basil helps add more flavor to this meal and keeps it rich and flavorful. What if basil is a bit too much for you? Oregano or even thyme can do wonders!
Tips for Success
- Set your stove to medium heat when cooking your shrimp (this step prevents burning or overcooking them)
- Clean your shrimp properly before cooking (you know what little extra they add to the meal if you don’t)
- Salt your boiling water before adding your tortellini (it boils faster, and the pasta will taste much better)
- Grate your Parmesan cheese yourself (it’s a great skill, and the fresh stuff is always a bit better)
- Sprinkle some light strain of spinach on top of your meal (just enough that your kids won’t notice)
Storage & Reheating
Since you’re dealing with shrimp here, you need to be careful. It shouldn’t be left outside of the fridge for longer than an hour to avoid spoiling. Once put in an airtight container, it’s good for up to three days refrigerated or two months in the freezer.
Thaw overnight in the fridge if frozen, then reheat gently on the stove. I suggest a bit of cream or milk to help break apart the sauce. It tends to thicken in the fridge. Don’t go overboard, or you might end up making it watery.
Serving Suggestions
- Rich Italian bread paired with a balsamic oil does wonders for this dinner
- Pair your pasta and shrimp with a red wine (whatever choice you like is best)
- Try a chicken breast on the side flavored with Italian seasonings
- Like salad? A side salad helps manage some of this meal’s density
- Why not try a nice Italian ice cream when you’re done?
Notes
Do you know that I came up with this recipe on the fly because my kids suddenly developed a taste for shrimp Alfredo? We tried it once at a local Italian restaurant, and they kept bugging us to go as often as they could. I got sick of it really quickly.
Amazingly, they actually liked this meal right away! Usually, they would turn up their noses at what I make if a restaurant does it, but they fell in love with this right away. I think that your kids are going to have the same kind of response to it!
Cheeky Kitchen presents Our Creamy Seafood Pasta Recipe
Ingredients
- 1 lb. Large shrimp peeled, deveined, and tails removed
- 1 pkg. 19 oz. Refrigerated cheese-filled tortellini
- 3 tbsp. Unsalted butter
- 3 Cloves garlic minced
- 1 cup Heavy whipping cream
- 2 oz. Full-fat cream cheese softened and cubed (helps stabilize the Alfredo)
- 1 cup Freshly grated Parmesan cheese
- ½ tsp. Garlic powder
- ½ tsp. Italian seasoning
- ¼ tsp. Salt or to taste
- ¼ tsp. Freshly cracked black pepper
- 1 cup Mozzarella cheese shredded
- Fresh chopped parsley for garnish
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Drop in the refrigerated cheese tortellini and cook according to the package directions until al dente (usually 3 to 4 minutes, or just until they begin to float to the top). Drain completely in a colander and set aside.
- While the pasta cooks, place your large shrimp on a plate and pat them completely dry with a paper towel. Removing surface moisture ensures the shrimp sear beautifully in the pan rather than steaming in their own juices.
- Melt 1 tablespoon of the unsalted butter in a large, heavy-bottomed skillet over medium-high heat. Add the shrimp to the hot pan and cook undisturbed for 2 minutes on the first side to get a nice pink color. Flip and cook for 1 additional minute until they form a loose “C” shape and are no longer translucent. Immediately transfer the shrimp to a clean plate so they stay tender.
- Reduce the skillet heat to medium. Drop the remaining 2 tablespoons of butter and the minced garlic into the same pan. Sauté for 30 to 60 seconds, stirring continuously, until the garlic turns highly fragrant without letting it brown.
- Pour the heavy whipping cream and the cubed, softened cream cheese directly into the skillet. Use a whisk to stir the mixture firmly as the cheeses melt, smoothing out any lumps to form a rich, velvety white sauce baseline.
- Stir in the garlic powder, Italian seasoning, salt, and black pepper. Bring the liquid to a very gentle simmer. Let it cook uncovered for 2 to 3 minutes, stirring frequently, until the sauce begins to naturally thicken.
- Reduce the heat to low and gradually sprinkle in the freshly grated Parmesan cheese, whisking non-stop until the cheese is entirely melted and incorporated into the smooth Alfredo matrix.
- Gently fold the cooked, drained tortellini and the seared shrimp back into the skillet sauce. Toss them with a silicone spatula for 1 minute until every piece of pasta is uniformly coated and the proteins are heated through.
- Turn off the heat. Scatter the shredded mozzarella cheese evenly across the entire surface of the skillet pasta.
- Cover the skillet with a lid for 2 minutes to allow the residual steam to melt the mozzarella into a bubbling, gooey top layer. (Alternatively, if using an oven-safe skillet, slide the pan under the oven broiler for 1 to 2 minutes until the cheese is lightly golden and blistered). Garnish with fresh chopped parsley and serve hot straight from the skillet.
