Teresa G


This is a quick and easy recipe that tastes like you fussed over it. Minimal ingredients with big flavor. It's three cheese tortellini, shrimp and fresh asparagus bathed in a creamy alfredo sauce. Yum! It's perfect for a busy day, or the evening when you just don't feel like cooking. Recipe may be doubled.


★★★★★ 2 votes

10 Min
10 Min
Stove Top


  • 1/3 to 1/2 c
    fresh asparagus, cut into 1/2 inch lengths (about 3 or 4 stalks)
  • ·
    water and 1 tsp. salt for boiling pasta
  • 6 oz
    three cheese tortellini (dry, shelf-stable, 1/2 pkg; i use barilla)
  • 1 jar(s)
    alfredo sauce
  • 6 to 8 oz
    small frozen cooked shrimp, thawed & drained
  • ·
    salt and pepper to taste
  • ·
    black truffle salt (optional, but recommended)
  • ·
    fresh chives for garnish (optional)



  1. Rinse asparagus; lay on paper towels to dry. Trim tough ends; cut stalks into 1/2 inch lengths. Measure out 1/4 to 1/2 cup for recipe. Set aside.
  2. Fill a 2 to 3 quart saucepan with water, to within 1 1/2 inches from top. Add 1 teaspoon salt. Bring to boil over high heat.
  3. While waiting for water to boil, empty alfredo sauce into a saucepan. Warm sauce over medium low heat, stirring frequently so as not to scorch.
  4. When water comes to a boil, add tortellini, stir and reduce heat to medium/medium high to avoid boil-over. Boil for 7 minutes (set timer.)
  5. After 7 minutes, add asparagus to boiling pasta; set timer and cook for additional 3 minutes.
  6. While asparagus and tortellini finish cooking, add shrimp to hot alfredo sauce on medium-low heat.
  7. Drain tortellini and asparagus. Return to saucepan.
  8. Pour shrimp and sauce over the hot pasta; stir gently to thoroughly coat pasta and asparagus. Taste for seasoning and adjust to your liking.
  9. Pour pasta into a warm serving dish (or spoon it from the pan 'family-style.") Garnish with chives, if desired. Serve immediately. Cover and refrigerate leftovers.

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