Poached Shrimp And Tortellini
-
Prep
15 min. -
Cook
15 min. -
Serves
4-6
| 24 oz | cheese tortellini, cooked al dente according to the package |
| 8 Tbsp | butter |
| 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.
Serve immediately.
