Cheesy Shrimp Tortellini Alfredo Skillet

Cheesy Shrimp Tortellini Alfredo Skillet

Written by on in Lunch

A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that’s easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months.

Cheesy Skillet Shrimp & Tortellini made with jumbo shrimp combined with cheese tortellini in a cheesy tomato basil Alfredo sauce.

As you all know I don’t eat seafood, not even shrimp, but every once in a while I’ll add it into our weekly meals to give my family some variety. Last week, I was under the weather so most of my meals consisted of soup.

Towards the tail end of the week, I started to feel a little better and finally got up enough energy to actually make a meal for my family. They had been living off of frozen leftovers and whatever else they could find and make quickly (a.k.a. they ate a lot of soup too!).

I decided it was a good day to use the frozen shrimp I had and since I had purchased some tortellini when it was on sale recently.

Ingredients

1 pound package cheese tortellini pasta, cooked and drained
1 pound large shrimp, peeled and deveined
3 tbsp. salted butter
1 roma tomato, diced
2 leaves basil, minced
2 garlic cloves, minced
1 tbsp. all purpose flour
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste

Instructions

In a large skillet, melt butter over medium heat.
Add shrimp and let cook for about 2-3 minutes, until not longer translucent.
Add in diced tomato, basil, and cloves and stir.
Saute for 1-2 minutes and stir in flour.
Once flour is completely stirred in, add heavy whipping cream and parmesan cheese.
Stir and add in cheese tortellini. Toss to coat.

Serve with more shredded parmesan and minced basil.

 

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