Blackstone Shrimp Tortellini Alfredo is a comforting, quick griddle recipe made in minutes on a flat top. The creamy pesto-alfredo sauce is incredibly flavorful and works well with many dishes.
We prefer cooking the tortellini on the griddle—it develops a pleasant texture compared to boiling.
How to Make Blackstone Shrimp Tortellini Alfredo
While a jarred alfredo works in a pinch, making a quick homemade sauce is easy and far more delicious.
Heat a saucepan over high heat. Add 2 tablespoons butter; when melted, pour in 1 pint heavy cream.
Bring the cream to a boil, then lower the heat and simmer 5–6 minutes, stirring occasionally.
Watch carefully as it comes to a boil — if it bubbles up, remove briefly from the heat and stir.
After simmering, stir in about 1 cup shredded parmesan and 4 ounces of pesto until smooth. Set the pesto cream sauce aside.
Arrange all ingredients on a tray for easy transport to the Blackstone flat top griddle.
You’ll need a thawed (but uncooked) 30-ounce bag of frozen cheese tortellini, 1 pound of shrimp, and about 3 cups chopped fresh spinach, plus oil and seasonings.
Making the Tortellini!
Preheat the griddle to medium. Place the thawed tortellini on the griddle, cover with a 9×13 foil pan or a melting dome, and squirt a little water on the griddle under the cover to create steam.
Cook 2–3 minutes total, turning the tortellini halfway through. Add more water if needed and cover again. When done, set the pan or dome aside. A foil pan doubles as a carrier for the cooked tortellini.
Add cooking oil to the tortellini and to an open area on the griddle. Place the spinach over the oil and season with kosher salt, black pepper, and crushed red pepper flakes.
Cook 2–3 minutes, flipping both the tortellini and spinach a few times with hibachi spatulas until the spinach wilts and the tortellini takes on some color.
Add oil to another area of the griddle and place the shrimp there. Season with kosher salt, pepper, and crushed red pepper flakes. Cook the shrimp alone for about a minute, then combine them with the tortellini and spinach and cook another 1–2 minutes.
Finally, pour the pesto cream sauce over everything.
Toss and cook for one more minute until everything is evenly coated and heated through. Use hibachi spatulas or a scoop to transfer the mixture to a tray or the foil pan you used earlier.
Garnish with fresh basil if desired and serve hot.
We put some fresh basil over our Blackstone Shrimp Tortellini Alfredo
If you like Blackstone Shrimp Tortellini Alfredo, you might also like these recipes…
Blackstone Griddle Shrimp Boil
Blackstone Garlic Herb Salmon
And Blackstone Chorizo Breakfast Burritos
Follow me on:
TikTok
Instagram
Facebook
Pinterest
Join the Grilling and Smoking Facebook Group to share tips and photos.
Blackstone Tortellini Shrimp Alfredo
Cheri Renee
Equipment
- Blackstone Griddle
- Flat Top Grill / Griddle
Ingredients
- 2 tablespoons butter
- 1 pint heavy cream
- 4 ounces pesto
- 1 cup shredded parmesan cheese
- 1 (30-ounce) bag frozen cheese tortellini, thawed but not cooked
- Cooking oil of choice
- 3 cups chopped fresh spinach
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt, black pepper, crushed red pepper flakes
- Optional: fresh basil for garnish
Instructions
- Set a saucepan over high heat. Add butter; when melted, add the cream. Bring to a boil, reduce heat, and simmer 5–6 minutes, stirring occasionally. Watch closely — if it bubbles up, remove briefly from heat and stir.
- Stir in the pesto and parmesan until melted and smooth. Set aside.
- Preheat the griddle to medium. Add the thawed tortellini, cover with a 9×13 foil pan or melting dome, and squirt a little water under the cover.
- Cook 2–3 minutes total, flipping halfway, adding water if needed. Remove the cover and set it aside.
- Add oil to the tortellini and an empty area of the griddle. Place the spinach over the oil and season with kosher salt, pepper, and crushed red pepper flakes. Cook 2–3 minutes, flipping occasionally.
- Add oil and the shrimp to an empty area, season, and cook the shrimp for about a minute. Combine shrimp with the tortellini and spinach and cook 1–2 more minutes.
- Pour the pesto-alfredo sauce over everything, toss and cook 1 more minute until combined. Transfer to a tray or the foil pan.
- Serve garnished with fresh basil if desired.
My new cookbook is now available, check it out!
