Creole Garlic Alfredo with Cheese Stuffed Tortellini
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The name alone is a mouthful, but wait until your family tastes this dish! They will have their mouths full until the Creole Garlic Alfredo with Cheese Stuffed Tortellini is all gone. They will delight in the way this meal tickles their taste buds and makes them smile.
There is nothing better than watching your family enjoy a meal that you have made, knowing they will be full when they leave the dinner table.
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The Creole Garlic Alfredo with Cheese Stuffed Tortellini is a dish that will be requested many times. After all, who does not like Cheese? When they bite into the Tortellini and have that ooey gooey cheese dripping out, and they taste the delicious Creole seasoned Garlic Alfredo Sauce, they are going to think they are sitting in a fancy restaurant.
So good, find the printable recipe card below!
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Why is this a perfect recipe to make?
It works well for any night of the week. It is an easy recipe that is flavorful and will satisfy your cravings. It takes almost no effort to make this meal.
What is the difference between Cheese Tortellini and Cheese Ravioli?
Cheese Ravioli is a square-shaped pasta, and tortellini is a ring shape. They can both be filled with the same filling and used in place of one another.
What is the method to store the Creole Garlic Alfredo with Cheese Tortellini?
You can store this dish in the refrigerator for up to 4 days. Be sure the food is cooled before transferring it to an airtight container and placing it in the refrigerator.
Ingredients:
- Cheese tortellini
- Spinach
- Scallops
- Oil
For the alfredo sauce:
- All-purpose flour
- Butter
- Heavy whipping cream
- Milk
- Garlic minced
- Parmesan cheese grated
Creole Seasoning for the sauce:
- Salt
- Onion and garlic powder
- Paprika
- Basil and thyme
- Black pepper
- Cayenne pepper
Seasoning for the shrimp:
- Shrimp peeled and deveined
- Butter unsalted
- Salt
- Cayenne pepper
- Garlic powder and onion powder
- Marjoram
- Rosemary
- Black pepper
How to make this Creole Garlic Alfredo with Cheese Stuffed Tortellini:
Step 1. Cook the tortellini according to the package instructions.
Add the spinach for the last few minutes of cook time until it is wilted.
Drain and set aside.
Step 2. In a saucepan over medium-high heat on the stove, combine 2 Tbsp butter and 2 Tbsp flour to form a roux. Cook for 1 minute, stirring constantly.
Step 3. Mix in the 1 tbsp minced garlic and cook for another 30 seconds.
Step 4. Immediately whisk in the milk, then the heavy whipping cream and the remaining tablespoon of butter until well combined. Bring to a light rolling boil and cook until thickened.
Adding the milk.
Adding the heavy whipping cream.
Step 5. Stir in the seasoning and pour the sauce over the spinach and pasta.
Step 6. Heat 1 tbsp butter in a skillet over medium-high heat. Toss the shrimp in the shrimp seasoning ingredients, and then saute until cooked through. Remove from the skillet and set aside.
Adding the onion and garlic powder.
Adding the cayenne pepper.
Adding the basil and thyme.
Step 7. Add the oil to the same skillet, season the scallops just with salt, and sear on both sides until browned and cooked through.
Step 8. Top the pasta with the shrimp and scallops before serving.
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Creole Garlic Alfredo with Cheese Stuffed Tortellini
Ingredients
- 1 Package cheese tortellini cooked to package instructions
- 2 C Spinach
- 8 Large scallops
- 1 Tbsp. Oil
For the alfredo sauce:
- 2 Tbsp. All purpose flour
- 3 Tbsp. Butter unsalted and divided
- ½ C. Heavy whipping cream
- 1 C. Milk
- 3 Tbsp. Garlic minced
- ¾ C. Parmesan cheese grated
Creaole Seasoning for the sauce:
- 1 Tbsp. Salt
- 2 tsp. Onion and garlic powder
- 1 Tbsp. Paprika
- 2 tsp. Basil and thyme
- 2 tsp. Black pepper
- 1 tsp. Cayenne pepper
Seasoning for the shrimp:
- 1 lb. Shrimp peeled and deveined
- 1 Tbsp. Butter unsalted
- 1 Tbsp. Salt
- 2 tsp. Cayenne pepper
- 1 tsp. Garlic powder and onion powder
- 2 tsp. Marjoram
- 2 tsp. Rosemary
- 1 Tbsp. Black pepper
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Instructions
- Cook the tortellini according to the package instructions. Add the spinach the last few minutes of cook time until it is wilted, drain and set aside.
- In a saucepan over medium-high heat on the stove, combine 2 Tbsp butter and 2 Tbsp flour to form a roux. Cook for 1 minute, stirring constantly.
- Mix in the 1 tbsp minced garlic and cook for another 30 seconds.
- Immediately whisk in the milk, then the heavy whipping cream and remaining tablespoon of butter until well combined.
- Bring to a light rolling boil and cook until thickened.
- Stir in the seasoning and pour the sauce over the spinach and pasta.
- Heat 1 tbsp butter in a skillet over medium-high heat. Toss the shrimp in the shrimp seasoning ingredients, and then saute until cooked through. Remove from the skillet and set aside.
- Add the oil to the same skillet, season the scallops just with salt, and sear on both sides until browned and cooked through.
- Top the pasta with the shrimp and scallops before serving.
Nutrition
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Can this dish be frozen?
It is not advised to freeze the dish as the Alfredo sauce tends to separate. If you need to freeze, the tortellini and the meat can be frozen without the Alfredo sauce.
How should I reheat the Creole Garlic Alfredo with Cheese Tortellini?
It is best to place the food in a casserole dish and cover it with foil. Place the dish in a preheated 350* oven and heat for 10 to 15 minutes. Be careful to not overcook the shrimp as it will become tough.
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