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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 creamy, flavorful pasta dish that combines the bold, spicy notes of Creole seasoning with a rich Alfredo sauce. Tossed with tender cheese tortellini and fresh seafood such as shrimp, scallops, and crab, this dish offers a delightful blend of textures and tastes, perfect for an indulgent yet satisfying meal.

Ingredients

Pasta

  • Fresh or frozen cheese tortellini (1 lb)

Seafood

  • Seafood mix: shrimp, scallops, and crab meat (about 1 lb total)

Creole Garlic Alfredo Sauce

  • Butter (3 tablespoons)
  • Fresh garlic, minced (3 cloves)
  • Heavy cream (1 1/2 cups)
  • Parmesan cheese, freshly grated (1 cup)
  • Creole seasoning (1 to 2 teaspoons, to taste)
  • Fresh lemon juice (1 tablespoon)

Garnish

  • Fresh parsley, chopped (2 tablespoons)

Instructions

  1. Prepare the Seafood: Clean and dry your seafood mix thoroughly. Lightly season with salt, pepper, and a pinch of Creole seasoning. Sauté the seafood in butter over medium heat until just cooked through. Remove from heat and set aside to keep warm.
  2. Cook the Tortellini: Boil the cheese tortellini in salted water according to package instructions until al dente. Drain well, reserving a small amount of the pasta water to adjust sauce consistency if needed.
  3. Make the Creole Garlic Alfredo Sauce: In the same pan, melt butter over medium heat. Add the minced garlic and cook until fragrant but not browned. Stir in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy. Add Creole seasoning and freshly squeezed lemon juice, then adjust seasoning to your preference.
  4. Combine and Serve: Add the cooked tortellini and sautéed seafood into the Alfredo sauce. Toss gently to coat everything evenly. If the sauce appears too thick, loosen it with the reserved pasta water. Sprinkle chopped parsley on top and serve immediately for the best flavor.

Notes

  • Use fresh seafood for the best flavor, as frozen options may be less vibrant.
  • Cook tortellini just until al dente to prevent mushiness when mixed with sauce.
  • Toast the garlic lightly to release flavor without burning and causing bitterness.
  • Simmer the sauce gently to avoid curdling or separation.
  • Adjust Creole seasoning gradually as spice blends can vary in intensity.
  • Add reserved pasta water as needed to thin the sauce and improve sauce clinginess.

Nutrition

Keywords: Creole Alfredo, Garlic Alfredo, Cheese Tortellini, Seafood Pasta, Creole Seafood Pasta, Creamy Alfredo, Shrimp Scallop Crab Pasta

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