INGREDIENTS:
Tortellini (Cheese) 1 lb
2 tbsp. Jumbo Shrimp, washed and deveined 1 lb. Jumbo Shrimp, cleaned and deveined Butter.
1 tbsp. Chopped plum tomato 2 cloves garlic, minced 2 teaspoons fresh basil 1 tbsp. prepared horseradish 1/2 cup all-purpose flour 1/4 cup heavy cream Pecorino Romano, grated Cheese
to taste kosher salt
To taste, freshly ground black pepper
INSTRUCTIONS:
Drain the tortellini after cooking it according to the package guidelines.
In a large pan, melt the butter and sauté the shrimp until almost done about 2-3 minutes.
Cook for another 1-2 minutes, or until the shrimp is cooked through and the colour is white/pink rather than explicit, before adding the tomato, basil, garlic, and horseradish.
Combine the flour, heavy cream, and cheese in a mixing bowl. Stir in the cooked tortellini until everything is evenly covered. To serve, top with additional cheese and chopped basil.
