Crustacean-Pasta Integration: Shrimp and Cheese Tortellini in Dairy Emulsion | Byte The Chef

Ingredients

• 1 lb cheese tortellini pasta, cooked al dente and drained
• 1 lb large shrimp, peeled and deveined (16-20 count ideal)
• 3 tbsp salted butter, European style preferred
• 1 roma tomato, diced into 1/4-inch pieces
• 2 leaves fresh basil leaves, finely minced
• 2 clove garlic cloves, minced to paste consistency
• 1 tbsp all purpose flour for thickening
• 0.5 cup heavy whipping cream, at least 35% fat content
• 0.25 cup freshly shredded parmesan cheese, Parmigiano-Reggiano recommended
• salt and freshly cracked black pepper to taste