Creamy Shrimp Scampi with Tortellini

This shrimp scampi tortellini has all the good stuff...butter, garlic, cheesy tortellini, white wine and a spritz of fresh lemon juice.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 355kcal

Heat the olive oil and butter in a large saute pan over medium heat. Add the tomato, garlic and red pepper flakes. Cook for 2-3 minutes.
Add the white wine and lemon and simmer for 4-5 minutes. Add the shrimp and cook for 1 minute.
Add the coconut sugar, salt, pepper, and cream and simmer for 3-4 minutes, until thickened slightly.
Sauce should stick the the back of a spoon.
Then add the cooked tortellini, stir and heat to boiling.
Let simmer for about 2 minutes, until sauce thickens from the starch in the pasta.
Remove from heat, garnish with parsley and serve with crusty bread.

Any kind of fresh or frozen tortellini will do. You can even substitute different kinds if you don't want cheese. But really, who doesn't want cheese????

Sometimes I cheat and used jarred garlic for recipes, but you definitely want to use fresh garlic in this recipe - it makes all the difference!

And lastly, use the best olive oil you have. The olive oil will really shine here, so the better the olive oil, the better the dish.

If the sauce is too thick, add additional cream or chicken stock until it reaches desired consistency (salt may need to be adjusted).

If the sauce is too thin, add 1-2 tablespoons of pasta cooking water and let it simmer for a couple minutes. The starch in the water should help to thicken it.