Ingredients
- Shrimp (peeled and deveined) – 1 pound
- Cheese tortellini – 1 (20-ounce) package
- Garlic – 6 cloves, minced
- Butter – 4 tablespoons
- Olive oil – 2 tablespoons
- Heavy cream – 1 cup
- Parmesan cheese (grated) – 1/2 cup, plus more for garnish
- Fresh parsley (chopped) – 1/4 cup
- Salt and pepper – to taste
Instructions
- Step 1: Cook the tortellini according to package directions until al dente. 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, stirring frequently, 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 to taste.
- Step 4: Reduce heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Step 5: Add the cooked tortellini to the skillet with the sauce and shrimp. Toss gently 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 chopped parsley. Serve immediately, garnished with additional Parmesan cheese.
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.
- Serve with a side of crusty bread to soak up the delicious garlic sauce.
- To prevent overcooking the shrimp, ensure your skillet is properly heated before adding them, and don't overcrowd the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American