SHRIMP TORTELLINI ALFREDO SKILLET – You won’t forget a supper like this Cheesy Shrimp Alfredo Tortellini anytime soon. It’s rich, creamy, and cheesy, and it’s amazing. Yes, I stated that it was delectable. Isn’t it wonderful where there were more recipes like this? In a flavorful tomato sauce, this recipe will offer you with properly cooked Tortellini and wonderfully soft shrimp.
SHRIMP TORTELLINI ALFREDO SKILLET
— 450 grams.Of frozen baby shrimp, peeled and deveined.
— Heavy cream, I used one pint.
— 1/2 Cup.Of softened butter, equal to one stick.
— Cream cheese, I used 120 grams.
— ¼ Cup.Of chopped leek.
— ¾ Cup.Of grated Parmesan.
— 1 small spoon.Of garlic powder.
— Cheese tortellini, I used 450 grams.
— Ground black pepper and table salt, to your liking.
— 1 small spoon.Of chopped fresh parsley
Using a strainer, drain frozen shrimp and pour cold water over it to thaw.
Cook the shrimp in a pan with a small spoon of butter over medium-high heat until they are bright pink on top and opaque in the center, about 3 to 4 minutes, taking care not to overcook them in the meantime.
In a saucepan over medium heat, combine the remaining butter, heavy cream, cream cheese, and leek. It should take no more than 5 minutes to melt and combine everything.
Combine the Parmesan, garlic powder, salt, and pepper in a large mixing bowl. Cook the Alfredo sauce over low heat for 15 to 20 minutes, stirring occasionally.
Add the tortellini and cook until the tortellini is heated for approximately 5 minutes, then toss the shrimp in the sauce, making sure they are fully coated.
Last but not least, serve your dish immediately after garnishing with parsley.
Take advantage of it!