Blackstone Shrimp Tortellini Alfredo
Blackstone Shrimp Tortellini Alfredo is one of those pure comfort food recipes all made in minutes on the griddle or flat top grill.
The pesto cream sauce in insanely delicious and could be a great sauce on just about anything,
We found that by cooking the tortellini on the griddle, it developed a great texture that we preferred compared to boiling it.
A great bonus with cooking on the griddle is less dishes and no heating up your kitchen with hot skillets.
How to Make Blackstone Shrimp Tortellini Alfredo
So, you could use a jar of alfredo sauce… but it’s really so easy to make your own and SOOOOO much tastier.
Set a saucepan over high heat, once hot add 2 tablespoons butter and once melted add a pint of heavy cream.
Bring to a boil and reduce the heat to simmer for 5 to 6 minutes.
Stir several times throughout and watch carefully as it comes to a boil.
If it bubbles up simply remove from the heat for a moment and stir.
After 5 to 6 minutes, stir in some parmesan cheese and some pesto.
Once the cream sauce is done, get all your ingredients ready on a tray.
So easy to carry it all out at once to the Blackstone.
We have a 30 ounce bag of frozen tortellini, thawed but not cooked.
Also a pound of shrimp and some chopped spinach.
Making the Tortellini!
Preheat the griddle to medium heat.
Then add the thawed tortellini first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
Cook 2 to 3 minutes total, flip them around halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot).
Set the pan or melting dome aside.
Bonus if you use the foil pan like I did, you can use it to carry in the cooked tortellini.
Add some cooking oil to the tortellini and to an empty space on the griddle.
Then put the spinach over the oil and season with kosher salt, pepper, and crushed red pepper flakes.
Cook 2 to 3 minutes, flipping both the tortellini and spinach a few times with hibachi spatulas.
Add oil and the shrimp to an empty space on the griddle, season with kosher salt, pepper, and crushed red pepper flakes.
Cook the shrimp a minute on their own and then combine everything with the hibachi spatulas to cook 1 to 2 more minutes.
Finally the pesto cream sauce joins the party!
Mix it all up for one more minute and use hibachi spatulas to transfer this dish to a pan or tray.
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We put some fresh basil over our Blackstone Shrimp Tortellini Alfredo
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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
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Blackstone Tortellini Shrimp Alfredo
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 2 Tbsps butter
- 1 pint heavy cream
- 4 oz pesto
- 1 cup shredded parmesan cheese
- 1 30 oz 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, pepper, crushed red pepper flakes
- Optional: fresh basil for garnish
Instructions
- Set a saucepan over high heat, once hot add the butter and once melted add the cream, bring to a boil and reduce the heat to simmer for 5 to 6 minutes. Stir several times throughout.Note: Watch carefully as it comes to a boil, if it bubbles up simply remove from the heat for a moment and stir.
- Stir in the pesto and parmesan cheese until melted and set aside.
- Preheat the griddle to medium heat. Add the thawed tortellini first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 2 to 3 minutes total, flip them around halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Add some cooking oil to the tortellini and to an empty space on the griddle. Put the spinach over the oil and season with kosher salt, pepper, and crushed red pepper flakes. Cook 2 to 3 minutes, flipping both the tortellini and spinach a few times with hibachi spatulas.
- Add oil and the shrimp to an empty space on the griddle, season with kosher salt, pepper, and crushed red pepper flakes. Cook the shrimp a minute on their own and then combine everything with the hibachi spatulas to cook 1 to 2 more minutes.
- Add the homemade alfredo pesto sauce and cook 1 more minute, stirring and flipping until combined. Use a scoop or the spatulas to transfer everything to the 9×13 foil pan from earlier or a tray.
- Serve with fresh basil if desired.
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