TORTELLINI ALFREDO WITH SHRIMP

Tortellini Alfredo with Shrimp image

I was looking in the freezer trying to figure out what to make for supper when I saw tortellini and shrimp, so I thought that it would be good in an Alfredo sauce. The smaller the shrimp, the better the blend. I posted this recipe on our local TV station's site and it went nationwide. I have also received 5-star reviews on this recipe. I serve this at our local Elk's club.

Provided by B. Pope

Categories Main Dish Recipes Pasta Shrimp

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound frozen peeled and deveined baby shrimp
1 stick butter, divided
1 pint heavy cream
4 ounces cream cheese
¼ cup chopped leek
¾ cup grated Parmesan cheese
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound frozen cheese tortellini
1 teaspoon minced fresh parsley

Steps:

Thaw frozen shrimp in a colander by running cold water over them.
Heat 1 teaspoon butter in a skillet over medium-high heat. Saute shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes, making sure not to overcook.
Combine remaining butter, heavy cream, cream cheese, and leek in a saucepan over medium heat. Let simmer until melted and mixed well, about 5 minutes. Stir in Parmesan cheese, garlic powder, salt, and pepper. Let Alfredo sauce simmer over low heat for 15 to 20 minutes. Add tortellini and heat through, about 5 minutes. Toss shrimp into the sauce, coating well. Top with parsley and serve.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 28.9 g, Cholesterol 245 mg, Fat 46 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 28 g, Sodium 590.4 mg, Sugar 1.8 g