Tortellini Shrimp Alfredo (Print)
Shrimp, tortellini, and a rich, creamy sauce all mix together for an amazing, bold taste you'll love.
# Ingredients:
→ Toppings
01 -
Chopped parsley, fresh (optional)
02 -
Lemon slices, fresh (optional)
→ Sauce Add-ins
03 -
65 g shredded parmesan
04 -
0.5 tsp ground black pepper
05 -
0.5 tsp salt
06 -
710 ml heavy cream
07 -
1 tbsp mixed Italian herbs
08 -
3 tbsp garlic, minced
09 -
60 g unsalted butter
→ Main Stuff
10 -
300 g shrimp, peeled and cleaned, thawed
11 -
680 g fresh cheese tortellini
# Steps:
01 -
Toss on some parsley and lemon, if you want. Eat right away.
02 -
Pop those shrimp back in, then gently mix so sauce, pasta, and shrimp are all together.
03 -
Sprinkle in the grated parmesan and stir until the cheese's melted smooth and your sauce looks rich.
04 -
Slide your cooked tortellini into the pan and give it a good toss until every bit's coated in sauce.
05 -
Let the sauce gently bubble, stirring every so often, about 8-10 minutes until it looks thick.
06 -
Stir those Italian herbs into the pan. Add your cream, salt, and black pepper. Mix it all up.
07 -
Scoop out the cooked shrimp with a slotted spoon. Keep the butter and garlic in the pan.
08 -
Melt butter in a big pan over a medium high flame. Give shrimp and garlic a quick toss, about 2-3 minutes each side, until the shrimp are pink and cooked through.
09 -
Boil cheese tortellini in a large pot of salted water, just like the package says. Drain them well, set aside.
# Notes:
01 -
Squeezing some lemon juice makes the shrimp pop and adds a bright note to the creamy sauce.