Carol V's Garlic Shrimp & Cheese Tortellini

This is not for the faint of heart, literally, or anyone trying to diet. Years ago some friends at work asked me to come up with a creamy version of shrimp scampi and this is the result. Note: Sometimes I saute the shrimp, but if I'm in a hurry super market steamed shrimp work just fine.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  lb shrimp, steamed
• 1  lb  fresh  cheese tortellini
• 3  quarts  boiling salt water
• 1  tablespoon butter or 1  tablespoon margarine
• 2  tablespoons dry sherry
• 2⁄3 cup half-and-half or 2⁄3 cup heavy cream or 2⁄3 cup  fat-free condensed milk
• 2  tablespoons parmesan cheese
• 1  tablespoon flour
• 1⁄4 teaspoon  cajun seasoning (to taste)
• 3  garlic cloves, minced (more or less according to taste)
• 1  dash cayenne, may be omitted

Directions

1. Cook tortellini according to package directions; drain and set aside.
2. In a pot large enough to hold all ingredients, melt margarine, remove from heat and add half-and-half or cream, sherry, parmesan and flour. Whisk well and add garlic, Cajun seasoning and cayenne, heat until sauce thickens.
3. Add more cream (or plain milk) if too thick or whisk milk and flour together and add if too thin.
4. Add shrimp and drained tortellini, stir gently until heated through and serve.