Shrimp and Tortellini with Lemon Cream Sauce | Diane Morrisey
Shrimp and Tortellini with Lemon Cream Sauce
15 mins prepServes 4
This dish features refrigerated cheese tortellini mixed with succulent shrimp and a rich lemon cream sauce, making it both elegant enough for company and quick enough for a weekday meal.
1: Bring a large pot of salted water to a boil.
2: Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
3: In a large skillet, heat the olive oil.
4: Add the seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
5: To the same skillet, add minced garlic and chili flake and cook for about 1 minute until aromatic.
6: Pour in the heavy cream and chicken broth and stir to combine.
7: Add Parmesan, lemon zest, lemon juice, and Italian seasoning.
8: Bring the mixture to a simmer and simmer for 5 minutes.
9: Add the cooked tortellini and shrimp back into the skillet and toss everything together.
10: Stir in the parsley and check for seasoning.
