“A spin on a Popeye's Chop House specialty.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In the meantime, grill or boil shrimp just until opaque. Drain boiled shrimp. Keep warm.
  3. 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.
  4. Reduce heat and stir in Parmesan, peas and cooked tortellini. Cook, stirring constantly, until sauce evenly coats the pasta, 3 to 5 minutes.
  5. Divide among serving plates; top with shrimp and additional Parmesan.

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