Can I use frozen seafood in this recipe?

Absolutely, but make sure to thaw shrimp and scallops thoroughly and pat dry before seasoning and searing, as excess water can affect the texture and sear.

Is this recipe spicy?

The Creole seasoning lends a gentle heat, but nothing overpowering—unless you want it to be! Adjust the cayenne to fit your preference.

What kind of tortellini works best?

Any cheese-stuffed tortellini will shine here. Fresh or refrigerated varieties cook quickly and have the best texture, but frozen works in a pinch—just extend the cooking time by a minute or two.

Can I make the sauce ahead?

Definitely! The Alfredo sauce can be made a day in advance and kept in the fridge. Simply reheat gently and whisk to restore its creamy texture before tossing with the pasta.

Creole Garlic Alfredo with Cheese Stuffed Tortellini Recipe

Name: Creole Garlic Alfredo with Cheese Stuffed Tortellini Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Creole
Ingredients: 1 package cheese tortellini (cooked to package instructions); 2 cups spinach; 1 lb shrimp (peeled and deveined); 8 large scallops; 1 tbsp oil (for scallops); 1 tbsp butter, unsalted (for shrimp); 2 tbsp all-purpose flour; 3 tbsp unsalted butter (divided); 3 tbsp minced garlic; 1 cup milk; 1/2 cup heavy whipping cream; 3/4 cup grated Parmesan cheese; 1 tbsp salt; 2 tsp onion powder; 2 tsp garlic powder; 1 tbsp paprika; 2 tsp dried basil; 2 tsp dried thyme; 2 tsp black pepper; 1 tsp cayenne pepper; 1 tbsp salt; 2 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp marjoram; 2 tsp rosemary; 1 tbsp black pepper

Description

This rich and flavorful Creole Garlic Alfredo with Cheese Stuffed Tortellini features tender cheese-filled pasta tossed in a creamy, homemade Creole alfredo sauce, combined with wilted spinach and topped with succulent shrimp and perfectly seared scallops. It’s a restaurant-quality main course bursting with bold Southern flavors and a hint of spice, ready to impress on any weeknight or special gathering.

Ingredients

Units Scale

Pasta & Vegetables

1 package cheese tortellini (cooked to package instructions)
2 cups spinach

Seafood

1 lb shrimp (peeled and deveined)
8 large scallops

For Cooking Seafood

1 tbsp oil (for scallops)
1 tbsp butter, unsalted (for shrimp)

Alfredo Sauce

2 tbsp all-purpose flour
3 tbsp unsalted butter (divided)
3 tbsp minced garlic
1 cup milk
1/2 cup heavy whipping cream
3/4 cup grated Parmesan cheese

Creole Seasoning for Sauce

1 tbsp salt
2 tsp onion powder
2 tsp garlic powder
1 tbsp paprika
2 tsp dried basil
2 tsp dried thyme
2 tsp black pepper
1 tsp cayenne pepper

Shrimp Seasoning

1 tbsp salt
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp marjoram
2 tsp rosemary
1 tbsp black pepper

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Instructions

Cook Pasta & Spinach: Cook the cheese tortellini according to the package instructions in a large pot of boiling water. In the last few minutes of cooking, add the spinach to the pot and continue cooking until the spinach is wilted. Drain the pasta and spinach, and set aside.
Make The Roux: In a saucepan over medium-high heat, melt 2 tablespoons of butter, then add 2 tablespoons of flour. Cook, stirring constantly, for 1 minute until the roux is slightly golden and aromatic.
Add Garlic & Dairy: Add 1 tablespoon of minced garlic to the roux and cook for about 30 seconds until fragrant. Gradually whisk in the milk, then the heavy whipping cream, and add the remaining tablespoon of butter. Stir well to combine.
Thicken & Season The Alfredo Sauce: Bring the sauce to a gentle rolling boil while whisking, and then cook until thickened. Stir in the grated Parmesan cheese, followed by all the Creole seasoning. Mix until the cheese is melted and the sauce is smooth. Pour the finished sauce over the drained tortellini and spinach. Toss to coat well and set aside.
Prepare & Cook The Shrimp: In a mixing bowl, combine the shrimp with the shrimp seasoning ingredients: salt, cayenne pepper, garlic powder, onion powder, marjoram, rosemary, and black pepper. Melt 1 tablespoon of butter in a skillet over medium-high heat, then add the seasoned shrimp. Sauté until the shrimp are pink and cooked through, about 3-5 minutes. Remove the shrimp from the skillet and set aside.
Sear The Scallops: In the same skillet, add 1 tablespoon of oil and heat over medium-high. Lightly season the scallops with a pinch of salt, then sear on both sides for about 1-2 minutes per side until they are golden brown and just cooked through. Remove the scallops from the skillet.
Assemble: To serve, top the cheese tortellini with the prepared shrimp and seared scallops. Serve hot and enjoy!

Notes

For best texture, do not overcook the shrimp or scallops—they cook quickly.
The Creole seasoning can be adjusted to taste for spice level.
Freshly grated Parmesan melts better than pre-shredded cheese in the sauce.
You can substitute spinach with kale or arugula if desired.
This recipe is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: Approximately 600 kcal
Sugar: 5g
Sodium: 1800mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 250mg