Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Cheese Tortellini 20 ounces
- Garlic 4 cloves, minced
- Heavy cream 1 cup
- Butter 4 tablespoons
- Olive oil 2 tablespoons
- Fresh parsley 1/4 cup, chopped
- Salt and pepper to taste
Instructions
- Step 1: Cook the tortellini according to package directions. Drain, reserving about 1/2 cup of the pasta water.
- Step 2: While the tortellini is cooking, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 3: Add the shrimp to the skillet and cook until pink and opaque, about 3-5 minutes, flipping halfway through. Season with salt and pepper.
- Step 4: Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to slightly thicken.
- Step 5: Add the cooked tortellini to the skillet with the shrimp and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Step 6: Stir in the chopped parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much.
- Garnish with extra parsley and a sprinkle of red pepper flakes for a vibrant presentation and a touch of heat.
- For a richer flavor, brown the butter slightly before adding the garlic, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American