|24 oz||cheese tortellini, cooked al dente according to the package|
|¼ cup||minced shallots|
|½ cup||julienned basil leaves|
|1 lb||shrimp, peeled and deveined (21/26 count)|
|1 Tbsp||Better Than Bouillon® Roasted Garlic Base|
|1 Tbsp||minced garlic|
|½ tsp||The Original Louisiana Brand Hot Sauce|
|½ cup||heavy cream|
|¾ cup||grated parmesan cheese|
|1 Tbsp||freshly squeezed lemon juice|
Cook tortellini to al dente (slightly undercooked) using the instructions on the pasta package.
Add the butter to a large sauté pan over medium high heat. Add the shallots and basil leaves, sauté for 1-2 minutes. Add the shrimp and cook for 2 minutes per side. Add the Roasted Garlic Base, garlic, Hot Sauce, and heavy cream to the pan and poach the shrimp for 3-4 minutes more.
Add the parmesan cheese, lemon juice, and tortellini to the pan and simmer for 1-2 minutes more.