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.

INGREDIENTS:

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

 

 

INSTRUCTIONS:

 

Cook the tortellini according to package directions; drain.
Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.
Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.

Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated. Sprinkle with extra cheese and chopped basil for garnish.

Enjoy!!

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