Description
A creamy, one-pan wonder combining tender shrimp and cheese-filled tortellini in a rich parmesan sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 package (9 oz) fresh cheese tortellini
- 3 tablespoons butter
- 2 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus extra for garnish)
- 1 medium tomato, diced
- 2 fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add shrimp and cook 2-3 minutes per side until pink and just cooked through.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir for 1 minute.
- Slowly add heavy cream while stirring continuously until smooth.
- Reduce heat to low and stir in Parmesan cheese until melted and sauce is creamy.
- Fold in diced tomato and chopped basil.
- Add cooked tortellini to the skillet and gently toss until coated in sauce.
- Simmer for 2-3 minutes to allow flavors to combine.
- Garnish with fresh parsley and additional Parmesan before serving.
Notes
For best results, don’t overcook the shrimp—they should be just pink and opaque. The sauce will thicken as it stands, so serve promptly for the perfect consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes