Instructions
Step 1: Cook the tortellini according to package instructions until tender. Drain and set aside. /n
Step 2: Season shrimp with Cajun seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil and 1 tablespoon butter in a skillet over medium heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside. /n
Step 4: In the same skillet, melt remaining butter and sauté minced garlic until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 6: Add mozzarella, cheddar, Parmesan, and Monterey Jack cheese, stirring until melted and smooth. /n
Step 7: Stir in Italian seasoning and red pepper flakes. /n
Step 8: Add cooked tortellini to the sauce and toss until fully coated. /n
Step 9: Return shrimp to the skillet and gently mix to combine. /n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture.
This dish is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat carefully to avoid overcooking the shrimp.
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