Substances:
9 ounces cheese tortellini
1 tablespoon of butter
¼ cup finely chopped onion
3 garlic cloves, finely chopped
1 ½ cups of rooster broth
½ cup heavy cream (whipping cream)
4 ounces cream cheese, cubed (might be mild cream cheese)
1 pound of shrimp
3 ounces of child spinach
Zest and juice of 1 lemon
Sea salt and pepper, to style
Directions:
Put a big pot of salted water over excessive warmth. Convey the pan to a boil, then add the tortellini and cook dinner based on bundle instructions – normally 6-8 minutes.
Drain the water and set it apart.
(9 ounce cheese tortellini)
Whereas the water is heating, put together the sauce. Soften the butter in a big skillet over medium warmth. Add onion and garlic and cook dinner till onion is translucent, about 3 minutes.
Add the rooster broth, heavy cream and cream cheese and convey to a boil. Stir till the cream cheese is melted into the sauce.
(1 tablespoon butter, ¼ cup finely chopped onion, 3 cloves garlic, 1 ½ cups rooster broth, ½ cup heavy cream, 4 ounces cream cheese)
Add the shrimp to the skillet and cook dinner for two minutes. Add spinach and cook dinner till softened, about 1 minute.
Add cooked tortellini, lemon zest and lemon juice and season to style with salt and pepper.
(1 pound shrimp, 3 ounces child spinach, zest and juice of 1 lemon, sea salt and pepper)
