Ingredients
Scale
- 1 pound cheese tortellini
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Cook tortellini according to package directions. Drain and set aside.
- Step 2: Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Step 3: Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
- Step 5: Stir in heavy cream, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 2-3 minutes, or until sauce has slightly thickened.
- Step 6: Add cooked tortellini to the skillet and toss to coat with the sauce. Garnish with fresh parsley before serving.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the tortellini in a skillet over low heat, adding a splash of water or cream if needed to prevent sticking.
- Serve this dish with a simple side salad of mixed greens and a light vinaigrette for a complete and balanced meal.
- Don't overcrowd the skillet when cooking the shrimp; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American