Prosciutto Tortellini With Shrimp
"A spin on a Popeye's Chop House specialty."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 20 ounces frozen cheese tortellini
- 1 tablespoon olive oil plus more for tortellini
- 20 large shrimp, peeled and deveined (15- to 20-count)
- 6 ounces mushrooms, sliced
- 4 ounces prosciutto, diced
- 2 tablespoons diced sun-dried tomatoes
- 1 teaspoon minced garlic
- 1 1⁄2 cups heavy cream (whipping)
- 1⁄2 cup whole milk
- salt
- ground black pepper
- 1⁄4 cup grated parmesan cheese, plus more for garnish
- 3⁄4 cup frozen peas
directions
- Bring a large pot of water to a boil. Cook tortellini just until al dente. Drain; toss with a bit of oil to prevent sticking.
- In the meantime, grill or boil shrimp just until opaque. Drain boiled shrimp. Keep warm.
- Heat 1 tablespoon olive oil over medium heat in a large skillet; add mushrooms, prosciutto, tomatoes and garlic. Saute until mushrooms are lightly browned, stirring often to keep garlic from burning. Add cream and milk to skillet. Bring to a boil, then reduce heat and simmer for 4 to 6 minutes, until reduced to a thin sauce. Season to taste with salt and pepper.
- Reduce heat and stir in Parmesan, peas and cooked tortellini. Cook, stirring constantly, until sauce evenly coats the pasta, 3 to 5 minutes.
- Divide among serving plates; top with shrimp and additional Parmesan.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
