Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Cheese Tortellini – 20 ounces
- Garlic – 6 cloves, minced
- Butter – 4 tablespoons
- Heavy cream – 1 cup
- Parmesan cheese (grated) – 1/2 cup, plus more for serving
- Fresh parsley (chopped) – 1/4 cup
- Salt and pepper – to taste
Instructions
- Step 1: Cook tortellini according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the tortellini is cooking, melt butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
- Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper. Remove shrimp from skillet and set aside.
- Step 4: Pour heavy cream into the skillet and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Step 5: Add the cooked tortellini and shrimp back into the skillet with the garlic cream sauce. Toss to coat.
- Step 6: Stir in the chopped parsley. Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftover shrimp tortellini in an airtight container in the refrigerator for up to 2 days.
- For best results when reheating, add a splash of milk or cream to the tortellini before microwaving or gently heating on the stovetop to prevent dryness.
- Serve this creamy dish with a crisp green salad and crusty bread to soak up all the delicious garlic sauce.
- Don't overcrowd the skillet when cooking the shrimp; cook in batches if necessary to ensure even cooking and avoid steaming them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American