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Cheese Tortellini With Shrimp And Garlic Sauce



9 ounces cheese tortellini

1 tablespoon of butter

¼ cup finely chopped onion

3 garlic cloves, finely chopped

1 ½ cups of rooster broth

½ cup heavy cream (whipping cream)

4 ounces cream cheese, cubed (might be mild cream cheese)

1 pound of shrimp

3 ounces of child spinach

Zest and juice of 1 lemon

Sea salt and pepper, to style


Put a big pot of salted water over excessive warmth. Convey the pan to a boil, then add the tortellini and cook dinner based on bundle instructions – normally 6-8 minutes.

Drain the water and set it apart.
(9 ounce cheese tortellini)

Whereas the water is heating, put together the sauce. Soften the butter in a big skillet over medium warmth. Add onion and garlic and cook dinner till onion is translucent, about 3 minutes.

Add the rooster broth, heavy cream and cream cheese and convey to a boil. Stir till the cream cheese is melted into the sauce.
(1 tablespoon butter, ¼ cup finely chopped onion, 3 cloves garlic, 1 ½ cups rooster broth, ½ cup heavy cream, 4 ounces cream cheese)

Add the shrimp to the skillet and cook dinner for two minutes. Add spinach and cook dinner till softened, about 1 minute.

Add cooked tortellini, lemon zest and lemon juice and season to style with salt and pepper.
(1 pound shrimp, 3 ounces child spinach, zest and juice of 1 lemon, sea salt and pepper)

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