Shrimp alfredo



– 1 lb. Cheese Tortellini

– 1 lb. Jumbo Shrimp, cleaned and deveined

– 2 tbsp. Butter

– 1 Plum Tomato, diced

– 1 tbsp. Fresh Basil, chopped

– 2 Cloves Garlic, minced

– 2 tsp. Prepared Horseradish

– 1 tbsp. All Purpose Flour

– 1/2 c. Heavy Cream

– 1/4 c. Grated Pecorino Romano Cheese

– Kosher Salt, to taste

– Fresh Ground Black Pepper, to taste



1) Cook the tortellini according to package directions; drain.

2) Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.

3) Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.

4) Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated. Sprinkle with extra cheese and chopped basil for garnish.


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