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.
I highly recommend using large shrimpfor this creamy shrimp scampi - go for the 21/30 count shrimp. I find these to be the perfect size.
Any kind of fresh or frozen tortellini will do, however, I prefer the cheese.
You definitely want to use fresh garlic in this recipe - it makes all the difference!
Use the best olive oil you have. The olive oil will really shine here, so the better the olive oil, the better the dish.
Buy some good crusty French bread to sop up all the delicious sauce.
To thicken a too thin sauce: Typically, the starch from the pasta acts as a great thickening agent. However, if you are still struggling with thin sauce, you can make a cornstarch slurry from 1 tbsp. of cornstarch mixed with 1 tbsp. of water in a small bowl. Pour the slurry into the sauce, stirring continuously, a little at a time, until the sauce is as thick as you'd like.