Description
A comforting and flavorful blend of cheesy tortellini, succulent shrimp, and creamy Alfredo sauce cooked on a Blackstone grill.
Ingredients
Scale
- 2 tablespoons butter
- 1 pint heavy cream
- 4 ounces pesto
- 1 cup shredded parmesan cheese
- 1 (30-ounce) bag frozen cheese tortellini (thawed but not cooked)
- Cooking oil of choice
- 3 cups chopped fresh spinach
- 1 pound jumbo shrimp (peeled and deveined)
- Kosher salt and pepper
- Crushed red pepper flakes
- Optional: fresh basil for garnish
Instructions
- Prep the tortellini by defrosting it. You can leave it in the fridge overnight or submerge the sealed bag in warm water for 30 minutes.
- Heat your Blackstone griddle to medium heat.
- Sauté the spinach in cooking oil and sprinkle with salt until wilted, about 2-3 minutes. Remove and set aside.
- Add more oil to the griddle and toss in the shrimp, seasoning with salt, pepper, and crushed red pepper flakes. Cook for 3-4 minutes on each side.
- Make the Alfredo sauce by melting butter, then adding heavy cream and letting it simmer for about 2 minutes.
- Mix in pesto and gradually stir in parmesan cheese until creamy.
- Combine the shrimp and thawed tortellini into the sauce, gently folding to combine for 1-2 minutes.
- Final seasoning adjustments with salt, pepper, and red pepper flakes can be made as desired.
- Serve hot, garnished with fresh basil.
Notes
Feel free to customize with veggies or proteins. Adjust seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: tortellini, shrimp, alfredo, easy pasta, comfort food