Ingredients
1 lb cheese tortellini
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 lemon, zested and juiced
1 tsp dried basil
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Tortellini:
Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside.
Cook the Shrimp:
In a large skillet, heat the olive oil over medium-high heat.
Add the shrimp and season with salt and pepper.
Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from the skillet and set aside.
Prepare the Lemon Garlic Cream Sauce:
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the grated Parmesan cheese, lemon zest, lemon juice, dried basil, and dried thyme.
Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
Combine Everything:
Add the cooked tortellini and shrimp back into the skillet with the sauce.
Toss everything together until the tortellini and shrimp are well coated with the creamy sauce.
Season with additional salt and pepper to taste.
Serve:
Transfer the shrimp tortellini to serving plates.
Garnish with chopped fresh parsley and serve immediately.