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The ingredients needed to cook Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce:
- Prepare 40 oz Chicken Tortellini
- You need 1 cup cooked baby Shrimp
- Take 16 oz Heavy Whipping Cream
- Take 1 stick real Butter, salted
- Take 2 cups grated Parmesan Cheese
- You need 2 smaller Avocados
- Provide Salt & Pepper
Instructions to make Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce:
- 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.
Alfredo sauce (butter, cream, and parmesan), shouldn't be complicated to make, but I find that achieving the right sauce thickness is what really matters. You don't want it too thick. or too thin. I also added my not-so-secret ingredient to this shrimp Alfredo recipe to make the sauce silkier, thicker. Spicy pan grilled chicken and avocado tacos topped with a creamy cilantro lime sauce. Take tacos to a whole new level with the addition of avocado and my favorite cilantro cream sauce.
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