Ingredients
Equipment
Method
Cooking Instructions
- Fill a large pot with salted water and bring it to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain, reserving ½ cup of the pasta water for later.
- In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes on each side until they turn pink and opaque. Remove shrimp and set aside.
- Reduce the heat to medium-low in the same skillet. Melt butter and sauté minced garlic for about 30 seconds until fragrant.
- Pour in heavy cream, stirring continuously, and let it simmer for 2-3 minutes.
- Stir in grated Parmesan cheese until melted and creamy. Sprinkle in red pepper flakes if desired.
- Return the cooked tortellini to the skillet, tossing to coat it in the creamy sauce.
- Gently fold in the cooked shrimp and their juices, warming everything through for about 2-3 minutes.
- Finish with a sprinkle of fresh basil or parsley. Serve immediately.
Nutrition
Notes
Best enjoyed fresh; add a splash of reserved pasta water if the sauce thickens too much upon standing.