Description
A delightful dish combining tender tortellini and succulent shrimp in a creamy lemon garlic sauce, perfect for busy weeknights.
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 better flavor, consider using fresh ingredients and adjust garlic to your preference.