Cheesy Skillet Shrimp & Tortellini made with jumbo shrimp combined with cheese tortellini in a cheesy tomato basil Alfredo sauce.<\/p>\n
As you all know I don\u2019t eat seafood, not even shrimp, but every once in a while I\u2019ll 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.<\/p>\n
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!).<\/p>\n
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.<\/p>\n
1 lb. Cheese Tortellini
\n1 lb. Jumbo Shrimp, cleaned and deveined
\n2 tbsp. Butter
\n1 Plum Tomato, diced
\n1 tbsp. Fresh Basil, chopped
\n2 Cloves Garlic, minced
\n2 tsp. Prepared Horseradish
\n1 tbsp. All Purpose Flour
\n1\/2 c. Heavy Cream
\n1\/4 c. Grated Pecorino Romano Cheese
\nKosher Salt, to taste
\nFresh Ground Black Pepper, to taste<\/p>\n
Cook the tortellini according to package directions; drain.
\nAdd the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.
\nAdd 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.
\nStir 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.<\/p>\n\n