Creole Garlic Alfredo with Cheese Stuffed Tortellini Recipe

Imagine the irresistible combination of plump cheese tortellini, garlicky Creole-spiced Alfredo sauce, vibrant spinach, and perfectly seared seafood—all on your table in under an hour. That’s the magic of this Creole Garlic Alfredo with Cheese Stuffed Tortellini. Creamy, packed with bold Southern flavors, and surprisingly easy, it’s a savory twist on classic comfort food that’s perfect for busy weeknights but feels like a total treat.

Ingredients You’ll Need

Each ingredient plays an essential role in building flavor, texture, or creaminess. Here’s what you’ll gather, with a few tips:

• Cheese Tortellini: The soul of the dish, providing a pillowy, cheesy base. Any cheese-stuffed tortellini works beautifully.
• Spinach: For freshness and just the right pop of green; wilts quickly and blends seamlessly.
• Large Scallops: Pick dry, fresh scallops for the best caramelized crust.
• Oil: Essential for a golden sear on the scallops.
• All-Purpose Flour: For the roux, thickening your Alfredo to silky perfection.
• Butter, Unsalted: Adds richness and the foundation for the sauce and seafood.
• Heavy Whipping Cream & Milk: The backbone of the Alfredo, delivering both body and lightness.
• Garlic, Minced: Bold, aromatic, and unmissable—the flavor anchor for this dish.
• Parmesan Cheese, Grated: For that signature Italian umami and creamy melt.
• Creole Seasoning Blend (for the sauce): Salt, onion powder, garlic powder, paprika, basil, thyme, black pepper, cayenne. Brings smoky heat and herbaceous notes—don’t skimp!
• Shrimp, Peeled and Deveined: Choose medium to large for juicy results.
• Marjoram & Rosemary: Adds unique earthiness to the shrimp—an inspired touch.

Note: If you’re feeling creative, homemade Creole seasoning is worth the tiny effort!

Variations

• Swap the Protein: Not a seafood lover? Substitute grilled chicken, sausage, or even crispy tofu.
• Make it Veggie: Add sautéed mushrooms, sun-dried tomatoes, or roasted red peppers for deeper flavor.
• Adjust the Spice: Tone down the cayenne for themild, or add extra for some real heat.
• Go Dairy-Free: Try plant-based milk and cheese alternatives—the sauce still comes together beautifully.
• Switch Up the Pasta: Ravioli or even plain spaghetti noodles work in a pinch.

How to Make Creole Garlic Alfredo with Cheese Stuffed Tortellini

Step 1: Cook the Pasta and Spinach

Boil your tortellini according to package directions. Toss in the spinach during the final couple of minutes, so it wilts perfectly without going mushy. Drain and set aside.

Step 2: Make the Alfredo Sauce

Melt butter in a saucepan and whisk in flour to create a smooth roux—this is what thickens your Alfredo. Stir in minced garlic until fragrant, then gradually whisk in milk, heavy cream, and the remaining butter. Let it come to a gentle boil until the sauce thickens and coats a spoon. Season with the Creole blend (don’t hold back—it’s what sets this apart), then stir in the grated Parmesan.

Step 3: Combine Pasta and Sauce

Gently toss your cooked tortellini and wilted spinach in the luscious sauce. The pasta should be glossy and well-coated—the sauce will cling to the folds of tortellini just right.

Step 4: Sauté the Shrimp

Season shrimp liberally with the mixed spices, then sauté quickly in melted butter until pink and just cooked through. Remove and keep warm.

Step 5: Sear the Scallops

Add oil to the skillet and pat scallops dry (this is key for a good sear). Sprinkle with salt, then sear each side until beautifully golden and cooked to tender perfection.

Step 6: Assemble and Serve

Pile your creamy tortellini onto plates, then top with juicy shrimp and caramelized scallops. The seafood’s natural sweetness plays perfectly off that spiced, creamy sauce.

How to Serve

This dish is seriously filling on its own, but consider adding:

• Fresh Herbs: Sprinkle with chopped parsley or chives for color and brightness.
• A Crisp Side Salad: Something simple with lemon vinaigrette cuts through the richness.
• Garlic Bread: For soaking up every last drop of sauce—completely worth it.
• Pairing: A chilled glass of sauvignon blanc or a citrusy sparkling water makes the flavors pop.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to 2-3 days. The pasta and sauce may thicken when chilled but stay creamy and flavorful.

Freezing

While you can freeze the Alfredo sauce and pasta, the texture may change slightly. Seafood tends not to freeze as well, but if needed, freeze pasta and sauce (without seafood) for up to a month.

Reheating

Warm gently on the stovetop with a splash of milk or cream to loosen the sauce, or microwave in bursts—stirring often to prevent splitting. Add a little butter to refresh the flavor if reheating seafood.

FAQs

Final Thoughts

This Creole Garlic Alfredo with Cheese Stuffed Tortellini delivers dinner that feels indulgent and impressive, yet couldn’t be simpler to make after a long day. It’s the perfect recipe for anyone craving something a little extra without extra effort. Dive in, make it your own, and let big flavors become a weeknight habit!

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