step 1 Cook the tortellini according to package instructions. Drain and set aside.
step 2 In a large skillet, melt butter over medium heat.
step 3 Add garlic and sauté for 1 minute until fragrant.
step 4 Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
step 5 Pour in the heavy cream and bring to a simmer.
step 6 Stir in Parmesan cheese and cook, stirring, until the sauce thickens slightly.
step 7 Return the shrimp and cooked tortellini to the skillet and toss to coat in the Alfredo sauce.
step 8 Cook for another 1-2 minutes to heat everything through.
step 9 Garnish with parsley if desired and serve immediately.
Storage and Reheating Tips.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to maintain the sauce’s consistency. Avoid overcooking the shrimp when reheating.
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