Shrimp Tortellini Recipe: 3 Tips for Making the Dish

For the alfredo sauce:

• 1 tablespoon butter or extra-virgin olive oil
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• 1 teaspoon salt
• ⅛ teaspoon freshly ground black pepper or white pepper

For the shrimp tortellini:

• 20 ounces fresh or frozen cheese tortellini
• 1 pound large shrimp or jumbo shrimp, peeled and deveined
• 1 cup fresh or frozen peas
• 1 garlic clove, minced
• ¼ cup shredded parmesan cheese
• 2 tablespoons finely chopped fresh basil or parsley
• ¼ teaspoon red pepper flakes, or to taste
• 1 lemon, cut into wedges, for serving

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a large skillet over medium-high heat, combine butter, heavy whipping cream, and Parmesan cheese. Reduce to low heat and simmer, occasionally stirring, until the sauce has thickened and reduced by about half, about 10 minutes.

3. 3

   Meanwhile, cook the tortellini in boiling salted water until barely al dente according to package directions, stirring to prevent sticking. You will know they are ready when all of the tortellini have popped up to the surface, about 5 minutes for fresh or 9 minutes for frozen (cut into one tortellini to ensure the filling cooks through and the pasta is al dente). In the last 3 minutes of cooking, add the shrimp and peas.

4. 4

   Drain the pasta, shrimp, and peas, reserving ¼ cup of the pasta water.

5. 5

   Add the drained tortellini, shrimp, peas, and minced garlic to the pan with the sauce, and set over medium-low heat. Stir in reserved pasta water, and cook until shrimp is done and the sauce slightly thickens, about 3 minutes. Season with salt and pepper to taste.

6. 6

   Garnish the shrimp tortellini with Parmesan cheese, red pepper flakes, and basil. Serve with lemon wedges alongside for squeezing over the top.

7. 7

   Store leftover tortellini in an airtight container in the refrigerator for up to 5 days.

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