Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Cheese Tortellini – 1 (20 ounce) package
- Garlic – 4 cloves, minced
- Butter – 4 tablespoons
- Heavy Cream – 1 cup
- Parmesan Cheese (grated) – 1/2 cup, plus more for serving
- Olive Oil – 2 tablespoons
- Fresh Parsley (chopped) – 1/4 cup
Instructions
- Step 1: Cook the tortellini according to package directions. Reserve about 1/2 cup of the pasta water before draining.
- Step 2: While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and cooked through, about 3-5 minutes. Remove shrimp from the skillet and set aside.
- Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce has thickened slightly, about 2-3 minutes.
- Step 5: Add the cooked tortellini and shrimp to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Stir in the fresh parsley. Serve immediately, garnished with additional Parmesan cheese.
Notes
- Store leftover shrimp tortellini in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat gently in a skillet over low heat with a splash of milk or cream to prevent the sauce from drying out.
- Serve this dish with a side of crusty bread to soak up every last bit of the delicious garlic sauce.
- Don't overcook the shrimp; they should be pink and just cooked through for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American