Description
A quick and flavorful dish combining fresh tortellini, succulent shrimp, and a rich lemon garlic cream sauce.
Ingredients
- 12 ounces of fresh tortellini
- 1 pound of shrimp, cleaned and deveined
- 3 tablespoons of butter
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, typically around 3-5 minutes.
- While the tortellini cooks, heat the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, cooking until they turn pink, around 2-3 minutes per side.
- Pour in the heavy cream and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- Drain the tortellini and toss it into the skillet. Mix thoroughly, coating the pasta and shrimp in the creamy sauce.
- Season with salt and pepper to taste. Garnish with parsley before serving.
Notes
For added brightness, squeeze fresh lemon juice over the finished dish. Consider adding spinach or cherry tomatoes for extra nutrition and color.
