Shrimp Tortellini with Lemon Garlic Cream Sauce
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried parsley
– Salt and pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add olive oil, garlic and cook for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
4. In the same skillet, add lemon juice and cook for 1 minute, scraping up any browned bits.
5. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
6. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper and parsley.
7. Add cooked tortellini to the skillet, tossing to coat with sauce. If sauce seems too thick, add some reserved pasta water.
8. Return shrimp to the skillet, tossing everything together.
9. Serve immediately, garnished with parsley and lemon wedges if desired.
