Ingredients
450 grams.Of frozen baby shrimp, peeled and deveined
1/2 Cup.Of softened butter, equal to one stick
Heavy cream, I used one pint
Cream cheese, I used 120 grams
¼ Cup.Of chopped leek
¾ Cup.Of grated parmesan
1 small spoon.Of garlic powder
Ground black pepper and table salt, to your liking
Cheese tortellini, I used 450 grams
1 small spoon.Of chopped fresh parsley
Directions
Using a strainer, drain frozen shrimp and pour cold water over it to thaw.
In a pan, melt a small spoon of butter over medium-high heat and cook the shrimp until they are brilliant pink on the top and the center is opaque, about 3 to 4 minutes, taking care not to overcook them in the meantime.
In a saucepan over medium heat, combine the remaining butter, heavy cream, cream cheese, and leek. It should take no more than 5 minutes to melt and combine everything.
Combine the Parmesan, garlic powder, salt, and pepper in a large mixing bowl. Cook the Alfredo sauce over low heat for 15 to 20 minutes, stirring occasionally.
Add the tortellini and cook until the tortellini is heated for approximately 5 minutes, then toss the shrimp in the sauce, making sure they are fully coated.
Last but not least, serve your dish immediately after garnishing with parsley.
Cheesy Shrimp Tortellini Alfredo Skillet
