° 1 pound frozen peeled and deveined toddler shrimp
° 1 stick butter, divided
° 1 pint heavy cream
° four oz. of cream cheese
° ¼ cup chopped leek
° ¾ cup grated parmesan
° 1 tsp garlic powder
° salt / floor black pepper
° 1 pound cheese tortellini
° 1 teaspoon chopped clean parsley
*Step by using step
Thaw frozen shrimp in a colander by means of strolling bloodless water over it.
Heat 1 teaspoon of butter in a skillet over medium-high heat. Sauté shrimp till shiny crimson on the outdoor and meat is opaque, three to four minutes, being cautious now not to overcook.
Blending last butter, heavy cream, cream cheese additionally leek in saucepan on heat. Simmer till melted and nicely blended, about 5 minutes. Stir in Parmesan, garlic powder, salt and pepper. Simmer the Alfredo sauce over low warmth for 15 to 20 minutes. Add the tortellini and warmness through, about 5 minutes. Toss the shrimp in the sauce, coating well. Garnish with parsley and serve.