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Creole Garlic Alfredo with Cheese Tortellini & Seafood

Creole Garlic Alfredo with Cheese Tortellini & Seafood
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Creole Garlic Alfredo with Cheese Tortellini & Seafood is a rich and creamy pasta dish that combines the bold zest of Creole spices with tender shrimp, scallops, or crab, all tossed with cheesy tortellini in a luscious garlic Alfredo sauce. Ready in under 30 minutes, this one-pot meal delivers a perfect balance of flavors and textures, making it an ideal family-friendly and versatile dinner option.

Ingredients

Seafood and Pasta

  • Fresh or refrigerated cheese tortellini – 12 ounces
  • Shrimp (peeled and deveined), scallops, or crab meat – 1 pound total

Creole Garlic Alfredo Sauce

  • Olive oil – 2 tablespoons
  • Butter – 4 tablespoons
  • Fresh minced garlic – 4 cloves
  • Heavy cream – 1 ½ cups
  • Freshly grated Parmesan cheese – 1 cup
  • Creole seasoning – 1 to 2 teaspoons (adjust to taste)
  • Salt – to taste
  • Black pepper – to taste

Garnish

  • Fresh chopped parsley – 2 tablespoons
  • Extra Parmesan cheese – for serving (optional)

Instructions

  1. Prepare the Seafood: Clean and dry your choice of seafood. Heat olive oil in a large pan over medium-high heat, then sauté the seafood with a pinch of salt, pepper, and a sprinkle of Creole seasoning until just cooked through, about 2-3 minutes per side. Remove and set aside to prevent overcooking.
  2. Cook the Tortellini: While the seafood is cooking, bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
  3. Make the Creole Garlic Alfredo Sauce: In the same pan used for the seafood, melt butter over medium heat. Add minced garlic and sauté until fragrant but not browned. Stir in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan cheese until the sauce thickens and is smooth. Season with additional Creole seasoning, salt, and pepper to taste.
  4. Combine Tortellini and Seafood: Add the cooked tortellini and seafood back into the creamy Alfredo sauce. Toss gently to coat all ingredients evenly and warm through. If the sauce feels too thick, use reserved pasta water to loosen it to your desired consistency.
  5. Garnish and Serve: Finish with a sprinkle of freshly chopped parsley and an extra grating of Parmesan cheese. Serve immediately for the best creamy texture and flavor.

Notes

  • Use fresh or fully thawed seafood for best taste and quicker cooking.
  • Cook tortellini slightly under al dente to prevent mushiness when tossed in sauce.
  • Add Creole seasoning gradually to control the spice level.
  • If sauce thickens too much, loosen with reserved pasta water.
  • Fresh minced garlic provides the best flavor compared to pre-minced or powder.

Nutrition

Keywords: Creole garlic alfredo, cheese tortellini seafood, creamy pasta, seafood Alfredo, Creole spices pasta, quick seafood dinner

Find it online: https://ninagourmet.com/creole-garlic-alfredo-with-cheese-tortellini-seafood/