° 1 pound frozen peeled and deveined baby shrimp
° 1 stick butter, divided
° 1 pint heavy cream
° 4 ounces of cream cheese
° ¼ cup chopped leek
° ¾ cup grated parmesan
° 1 tsp garlic powder
° salt / ground black pepper
° 1 pound cheese tortellini
° 1 teaspoon chopped fresh parsley
Run cold water over frozen shrimp in a colander to thaw them.
In a skillet, melt 1 teaspoon of butter over medium-high heat. Sauté shrimp for 3 to 4 minutes, or until bright pink on the exterior and meat is opaque, being careful not to overcook.
In a saucepan over medium heat, combine the remaining butter, heavy cream, cream cheese, and leek. Cook for 5 minutes, or until the chocolate has melted and incorporated well. Combine the Parmesan, garlic powder, salt, and pepper in a mixing bowl. Simmer the Alfredo sauce for 15 to 20 minutes over low heat. Heat for 5 minutes after adding the tortellini. Toss the shrimp in the sauce, making sure they are fully coated. Serve garnished with parsley.
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