1 lb large shrimp, peeled and deveined
2 tbsp olive oil or unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
1/2 cup chicken broth (or white wine if you prefer)
2 cups fresh or frozen cheese tortellini
1/2 cup frozen peas (optional)
2 tbsp fresh parsley, chopped (for garnish)
1/4 tsp crushed red pepper flakes (optional for added heat)
Additional grated Parmesan cheese for topping (optional)
Prepare Tortellini: Cook the tortellini according to the package instructions. Drain and set aside.
Cook the Shrimp: In a large skillet, heat the olive oil or butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side or until they turn pink. Remove the shrimp from the skillet and set them aside.
Make the Sauce: In the same skillet, add a bit more oil or butter if needed and sauté the minced garlic for about 30 seconds or until fragrant. Be careful not to burn it. Add the chicken broth (or wine) to the skillet to deglaze the pan, scraping up any bits from the bottom. Allow the broth to reduce by half.
Lower the heat to medium, then stir in the heavy cream. Once the cream is heated through, add the grated Parmesan cheese. Stir constantly until the cheese is melted into the sauce. Season with salt, pepper, and optional red pepper flakes.
Combine: Return the cooked tortellini to the skillet, tossing to coat them in the sauce. Add in the cooked shrimp and peas, and stir gently until everything is well combined and heated through.
Serve: Transfer the mixture to serving dishes. Garnish with fresh parsley and additional grated Parmesan cheese, if desired.
Enjoy your Cheesy Shrimp Tortellini Alfredo Skillet!