Tortellini (cheese) 1 pound
2 tbsp. Jumbo Shrimp, washed and deveined 1 lb. Jumbo Shrimp, cleaned and deveined Butter
1 tbsp. chopped plum tomato 2 cloves garlic, minced 2 teaspoons fresh basil 1 tbsp. prepared horseradish General Purpose 1/2 cup flour 1/4 cup heavy cream Pecorino Romano, grated Cheese
to taste kosher salt
To taste, freshly ground black pepper
Drain the tortellini after cooking it according to the package guidelines.
In a large skillet, melt the butter and sauté the shrimp until almost done, about 2-3 minutes.
Cook for another 1-2 minutes, or until the shrimp is cooked through and the color is white/pink rather than clear, before adding the tomato, basil, garlic, and horseradish.
Combine the flour, heavy cream, and cheese in a mixing bowl. Stir in the cooked tortellini until everything is evenly covered.
To serve, top with additional cheese and chopped basil.