Prosciutto Tortellini With Shrimp |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A spin on a Popeye's Chop House specialty. 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:
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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