Shrimp Tortellini Alfredo with Peas

Ingredients

• 24 oz refrigerated cheese tortellini

• ¼ cup butter

• 10.5 oz peeled and deveined shrimp, thawed

• 3 tablespoons minced garlic

• 1 tablespoon Italian seasoning

• 3 cups heavy cream

• ½ teaspoon salt

• ½ teaspoon pepper

• ⅔ cup shredded parmesan cheese

• 12oz frozen peas

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Instructions

Cook the tortellini according to the directions on the package. Drain and set aside. Drop the butter into a large skillet over medium-high heat. Once the butter is melted, add the shrimp and minced garlic to the skillet. Cook the shrimp until it is pink and opaque on both sides. Use a slotted spoon to transfer the cooked shrimp to a plate and set it aside. Leave the butter and garlic in the skillet. Add the Italian seasoning to the skillet and stir. Add the heavy cream, salt and pepper to the skillet and stir. Add the frozen peas. Bring to a boil. Lower the heat to low and leave the sauce to simmer, stirring frequently, for 8 – 10 minutes to let it thicken. Add the cooked tortellini to the skillet and stir well. Add the shredded parmesan to the skillet and stir until it’s melted. Add the cooked shrimp to the skillet and stir.