Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups cheese tortellini
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Substitution suggestions: If you’re not a fan of shrimp, feel free to swap it out for chicken or keep it vegetarian with your favorite veggies. You can also use half-and-half instead of heavy cream for a lighter version.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, whisking until the sauce is smooth and thickened.
- Add the cooked tortellini and shrimp to the sauce, stirring to coat everything evenly.
- Transfer the mixture to the prepared baking dish. Bake in the oven for 15-20 minutes, or until the top is bubbly and golden.
- Garnish with chopped parsley before serving.
Pro tip: If you’re in a hurry, you can prepare the sauce and shrimp ahead of time and store them in the fridge. When you’re ready to bake, just combine everything and pop it in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International