I made this so long ago I had to rack my brain in order to post it. Then it alllllllllllll started coming back to me and my mouth began salivating as I reminisced. At the time I didn’t have fresh rosemary, but that would have made an AWESOME addition. It should also be served over any long-noodle pasta, but I had some tortellini I wanted to use up, and surprisingly the cheesiness wasn’t overpowering. It’s DEFINITELY rich though, so although it’s amazingly delicious, you will get filled up after one bowl! 🙂
- 1LB Tortellini
- 1LB Shrimp (uncooked, peeled and deveined, 41-50 count/lb)
- 1 cup heavy cream
- 1 cup white wine
- Zest of 2 lemons
- 1 garlic clove, minced
- ½ cup freshly grated parmesan cheese
- ⅛ teaspoon cayenne pepper
- salt-n-freshly ground pepper
- Optional – 2 TB fresh rosemary leaves, chopped
- Bring a large pot of water to boil and cook tortellini according to package directions until al denté.
- Meanwhile; pour cream, wine & minced garlic into a saucepan and bring to a boil, reduce to simmer and cook until reduced by half.
- Add uncooked shrimp, cayenne and salt-n-pep to mixture and reduce heat to Med. (Add rosemary if desired)
- Once shrimp are mostly cooked, stir in parmesan cheese and lemon zest. Keep on heat until Parm is melted through.
- Toss noodles with some of the sauce, then ladle Shrimp-Sauce mixture over each individual bowl.
- Bon Appétit!!