Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce.
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Ingredients requirements Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce:
- Require 40 oz Chicken Tortellini.
- Give 1 cup - cooked baby Shrimp.
- Need 16 oz Heavy Whipping Cream.
- Require 1 stick real Butter, salted.
- Require 2 cups grated Parmesan Cheese.
- Need 2 for smaller Avocados.
- Require of Salt & Pepper.
Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce start cooking:
- Blend the stick of butter and the heavy whipping cream in a medium sauce pan. Once the butter has mostly melted, add cheese, salt, pepper, and stir until smooth and creamy. The sauce will thicken once you take it off heat..
- While butter is melting in pan. Have tortellini in a separate pan of water and bring to a boil, stirring occasionally. Once boiling, take off heat, drain water and rinse pasta..
- Peel both avocados, place in a small mixing bowl and cut into small pea-size chunks with a sharp knife. Mix into the sauce..
- Sauté shrimp in olive or coconut oil until fully cooked. Might want to do this step first..
- Blend shrimp into sauce, stir, and pour sauce mixture into the pasta. Mix thoroughly and serve. Should make 8-10 servings..
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