- Cook the Shrimp:
- Heat olive oil in a large skillet over medium heat until shimmering. Gently add the shrimp in a single layer. Season with salt and pepper. Cook just until pink and opaque two to three minutes per side flipping once they start to curl. Set the shrimp aside on a plate to keep them from overcooking.
- Build the Alfredo Sauce:
- Using the same skillet reduce the heat to medium. Melt the unsalted butter then add the minced garlic stirring constantly for about a minute. When the aroma lifts pour in the heavy cream while stirring. Slowly stir in grated Parmesan cheese a little at a time making sure it melts evenly and the sauce turns smooth and slightly thick.
- Combine and Finish:
- Return cooked shrimp—plus any juices—into the skillet. Fold in the drained tortellini gently stirring to envelop everything in creamy sauce. Heat through for two minutes allowing the flavors to meld together.
- Garnish and Serve:
- Remove from heat. Sprinkle with plenty of chopped parsley and more Parmesan if desired. Dish out while hot for the creamiest experience.
ADVERTISEMENT
