OmG! Outside may be opening soon and more and more folks will start going back to work 😱 It’s kinda crazy to think we’ve been quarantined for almost 6-8 weeks already…but it’s very much so facts! And I’m ready for the pandemic to be OVAH!
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As we head back into finding our new ‘work-life’ balance, I’m here to help you find great and simple meals that will put dinner on the table in a flash, full of flavor and homemade (not that box or Can stuff!) We’re using real ingredients you can store in your fridge or freezer and use as needed!
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This tortelloni is creamy, cheesy and easy! And the shrimp complete the dish 🤗 Enjoy this recipe in your own home! You’re going to love it! 💁🏽♀️🤸🏽♀️
Full Recipe:
18 oz refrigerated cheese Tortelloni
1/4 cup butter
1 pint heavy cream
4 ounces garlic and herb cream cheese
1 cup freshly grated Parmesan Cheese
1 tsp garlic salt with parsley
1 tsp Italian seasoning
3 ounces spinach or spinach blend (or other veggies)
22-24 frozen shrimp, thawed (26/30 size shrimp preferred, cooked, peeled and deveined)
1. Bring to a boil a large pot of salted water, preparing it for the Tortelloni.
2. Meanwhile, in a large nonstick skillet, add butter, heavy cream and cream cheese. Stir and simmer until butter and cream cheese are melted.
3. Stir in the Parmesan cheese, seasonings and veggies. Turn the heat to low and let it simmer for 15 minutes or until thick and creamy, stirring frequently.
4. Before the 15 minutes end, finish your Tortelloni. Add the Tortelloni to the water and cook for 4 minutes, drain.
5. Pour cooked, drained Tortelloni into skillet and fold into ingredients.
6. Add the shrimp and fold into ingredients.
7. Garnish (if you so choose) and enjoy!