A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that’s easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months.
Cheesy Skillet Shrimp & Tortellini made with jumbo shrimp combined with cheese tortellini in a cheesy tomato basil Alfredo sauce.
As you all know I don’t eat seafood, not even shrimp, but every once in a while I’ll add it into our weekly meals to give my family some variety. Last week, I was under the weather so most of my meals consisted of soup.
Towards the tail end of the week, I started to feel a little better and finally got up enough energy to actually make a meal for my family. They had been living off of frozen leftovers and whatever else they could find and make quickly (a.k.a. they ate a lot of soup too!).
I decided it was a good day to use the frozen shrimp I had since I had purchased some tortellini when it was on sale recently.
1 pound package of cheese tortellini pasta, cooked and drained
1 pound large shrimp, peeled and deveined
3 tbsp. salted butter
1 Roma tomato, diced
2 leaves basil, minced
2 garlic cloves, minced
1 tbsp. all-purpose flour
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste