Tortellini Alfredo with Shrimp

I was looking in the freezer trying to figure out what to make for supper when I saw tortellini and shrimp, so I thought that it would be good in an Alfredo sauce. The smaller the shrimp, the better the blend. I posted this recipe on our local TV station's site and it went nationwide. I have also received 5-star reviews on this recipe. I serve this at our local Elk's club.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 611 Calories

Ingredients

• 4 ounces cream cheese
• 1 pint heavy cream
• salt and ground black pepper to taste
• ¾ cup grated Parmesan cheese
• 1 teaspoon minced fresh parsley
• 1 teaspoon garlic powder, or to taste
• 1 stick butter, divided
• 1 pound frozen cheese tortellini
• 1 pound frozen peeled and deveined baby shrimp
• ¼ cup chopped leek

Recipe Instructions

Step 1

Thaw frozen shrimp in a colander by running cold water over them.

Step 2

Heat 1 teaspoon butter in a skillet over medium-high heat. Saute shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes, making sure not to overcook.

Step 3

Combine remaining butter, heavy cream, cream cheese, and leek in a saucepan over medium heat. Let simmer until melted and mixed well, about 5 minutes. Stir in Parmesan cheese, garlic powder, salt, and pepper. Let Alfredo sauce simmer over low heat for 15 to 20 minutes. Add tortellini and heat through, about 5 minutes. Toss shrimp into the sauce, coating well. Top with parsley and serve.