Description
Delicious creamy tortellini pasta with perfectly seared shrimp in a flavorful sauce. A quick and elegant dinner option that’s sure to impress.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 16 oz cheese tortellini
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 2 tbsp butter
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.
- Pat shrimp dry with paper towels and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until they turn pink and form a loose ‘C’ shape, about 2 minutes per side. Remove and set aside.
- In the same skillet, add butter and garlic. Sauté until fragrant, about 1 minute.
- Reduce heat to medium, add heavy cream and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Add the cooked tortellini to the sauce and toss to coat.
- Return the shrimp to the skillet and gently combine with the pasta and sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- For best results, don’t overcook the shrimp or they’ll become tough.
- You can substitute frozen shrimp, just thaw completely before cooking.
- Any type of tortellini works well in this recipe.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 185mg
Keywords: shrimp pasta, creamy tortellini, seafood pasta, Italian dinner, quick meal
