In a creamy tomato basil Alfredo sauce, jumbo shrimp are mixed with cheese tortellini.
As you know, I don’t eat seafood, even shrimp, but every now and then I’ll include it in one of our weekly meals to keep things interesting for my family. I was sick last week, so soup constituted the majority of my meals.
I started to feel a bit better at the end of the week, and I eventually mustered enough energy to cook a meal for my family. They had been surviving on frozen leftovers and whatever else they could scavenge and prepare fast (a.k.a. soup!).
I figured that today would be a good day to use the frozen shrimp I had on hand, as well as the tortellini I had recently purchased on sale.
1 lb. Cheese Tortellini
1 lb. Jumbo Shrimp, cleaned and deveined
2 tbsp. Butter
1 Plum Tomato, diced
1 tbsp. Fresh Basil, chopped
2 Cloves Garlic, minced
2 tsp. Prepared Horseradish
1 tbsp. All Purpose Flour
1/2 c. Heavy Cream
1/4 c. Grated Pecorino Romano Cheese
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste