Cheesy Shrimp Tortellini Alfredo Skillet


 

Cheesy Skillet Shrimp & Tortellini made with jumbo shrimp combined with cheese tortellini in a cheesy tomato basil Alfredo sauce.


As you all know I don’t eat seafood, not even shrimp, but every once in a while I’ll add it into our weekly meals to give my family some variety. Last week, I was under the weather so most of my meals consisted of soup.


Towards the tail end of the week, I started to feel a little better and finally got up enough energy to actually make a meal for my family. They had been living off of frozen leftovers and whatever else they could find and make quickly (a.k.a. they ate a lot of soup too!).


I decided it was a good day to use the frozen shrimp I had and since I had purchased some tortellini when it was on sale recently.


INGREDIENTS


1 lb. Cheese Tortellini

1 lb. Jumbo Shrimp, cleaned and deveined

2 tbsp. Butter

1 Plum Tomato, diced

1 tbsp. Fresh Basil, chopped

2 Cloves Garlic, minced

2 tsp. Prepared Horseradish

1 tbsp. All Purpose Flour

1/2 c. Heavy Cream

1/4 c. Grated Pecorino Romano Cheese

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste


INSTRUCTIONS


Cook the tortellini according to package directions; drain.

Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.

Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.

Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated. Sprinkle with extra cheese and chopped basil for garnish.

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