Best Advice to Cooking Appetizing Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce
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To cook an unforgettable Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce, below are the ingridients needed:
- Provide 40 oz of Chicken Tortellini.
- Use 1 cup of cooked baby Shrimp.
- Provide 16 oz of Heavy Whipping Cream.
- Provide 1 stick of real Butter, salted.
- You need 2 cups of grated Parmesan Cheese.
- Provide 2 of smaller Avocados.
- Take of Salt & Pepper.
After preparing the components, next you are ready to prepare your appetizing Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce by following the instructions below:
- 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.
Recipe : Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce
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Simple tips to make Chicken Tortellini with Shrimp in Avocado Alfredo Cream Sauce
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