Bob’s Tortellini and Shrimp in Alfredo Sauce - FOX19.com-Cincinnati News, Weather & Sports

Bob’s Tortellini and Shrimp in Alfredo Sauce

Recipe from Bob Pope of Fostoria, OH

1 pt heavy cream
1 stick (1/2 cup) butter
2 Tbsp cream cheese
3/4 c Parmesan cheese
1 tsp garlic powder, add in more to suit your taste if you prefer
Salt and Pepper, to taste
1 lb package frozen or fresh shrimp
1 lb Package Cheese Tortellini Pasta, cooked and drained
Top off with parsley

1.  Cook tortellini as directed on package. Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove the tails. If using fresh shrimp, devein and remove tails and then saute in a teaspoon of the butter. Remove shrimp and set aside. Do not overcook.

2.  In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan Cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.

3.  Toss the tortellini with the shrimp and sauce, coating well. Add the parsley and serve.

Yield:  6-8 Serivings

I came up with this with what I had on hand.

  • Recipes

  • Wednesday, May 22 2013 5:45 AM EDT2013-05-22 09:45:23 GMT
    Schwenkbraten - Chef Tommy Malone, Steinhaus 7 ounce Pork Loin Steak 2 Tablespoons Butter 1 Cup Onion, sliced 1Tablespoon Herb Butter (soften butter mixed with your favorite chopped herbs) ¼ Cup White
    Schwenkbraten - Chef Tommy Malone, Steinhaus 7 ounce Pork Loin Steak 2 Tablespoons Butter 1 Cup Onion, sliced 1Tablespoon Herb Butter (soften butter mixed with your favorite chopped herbs) ¼ Cup White

  • Tuesday, May 14 2013 7:54 AM EDT2013-05-14 11:54:29 GMT
    American Buttercream Frosting 1 cup (2 sticks) butter (salted, or unsalted) 1/4 teaspoon salt (if using unsalted butter) 4 cups powdered sugar 1 teaspoon vanilla extract (best quality available) 2-3
    American Buttercream Frosting 1 cup (2 sticks) butter (salted, or unsalted) 1/4 teaspoon salt (if using unsalted butter) 4 cups powdered sugar 1 teaspoon vanilla extract (best quality available) 2-3

  • Tuesday, May 14 2013 7:20 AM EDT2013-05-14 11:20:08 GMT
    Everyone's sauce recipe is different. This one is more Sicilian and was handed down from my grandparents. The key is no exact measurements just flavor with ingredients below to taste.  In a large pot
    Everyone's sauce recipe is different. This one is more Sicilian and was handed down from my grandparents. The key is no exact measurements just flavor with ingredients below to taste.  In a large pot
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.