INGREDIENTS:

1 pound of cheese tortellini pasta.

1 pound of peeled large shrimp, (don’t forget to devein it.)

3 tbsp. salted butter

1 Roma  diced tomato,

2 minced leaves basil,

2 minced garlic cloves,

1 tbsp. all-purpose flour

½ cup heavy whipping cream

¼ cup shredded parmesan cheese

salt

pepper

 

 

METHOD:

Start by cooking your tortellini and draining it. Set aside and let start cooking our skillet!

Take a large skillet and place it over medium heat.

Melt butter

Add shrimp and let it cook for 2- minutes until it’s no longer transparent.

Add diced tomatoes, minced basil, minced garlic cloves and salt and pepper to your skillet and stir until all ingredients are combined.

Add in your flour and stir again.

Once everything is covered with flour, pour your heavy whipping cream and add the shredded parmesan cheese.

Combine everything with your wooden spatula.

Add in the tortellini and stir until your pasta is covered with cream.

Serve with shredded parmesan cheese and basil on top.

Enjoy!

 

How to store it?

You can store the leftovers of this recipe for a maximum of 3 days in a refrigerator. However, we recommend eating it while the ingredients are fresh.