Prosciutto Tortellini With Shrimp

A spin on a Popeye's Chop House specialty.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 20  ounces  frozen cheese tortellini
• 1  tablespoon  olive oil plus more for  tortellini
• 20  large shrimp, peeled and deveined (15- to 20-count)
• 6  ounces mushrooms, sliced
• 4  ounces prosciutto, diced
• 2  tablespoons  diced sun-dried tomatoes
• 1  teaspoon  minced garlic
• 1 1⁄2 cups heavy cream (whipping)
• 1⁄2 cup  whole milk
•  salt
•  ground black pepper
• 1⁄4 cup  grated parmesan cheese, plus more for garnish
• 3⁄4 cup  frozen peas

Directions

1. Bring a large pot of water to a boil. Cook tortellini just until al dente. Drain; toss with a bit of oil to prevent sticking.
2. In the meantime, grill or boil shrimp just until opaque. Drain boiled shrimp. Keep warm.
3. Heat 1 tablespoon olive oil over medium heat in a large skillet; add mushrooms, prosciutto, tomatoes and garlic. Saute until mushrooms are lightly browned, stirring often to keep garlic from burning. Add cream and milk to skillet. Bring to a boil, then reduce heat and simmer for 4 to 6 minutes, until reduced to a thin sauce. Season to taste with salt and pepper.
4. Reduce heat and stir in Parmesan, peas and cooked tortellini. Cook, stirring constantly, until sauce evenly coats the pasta, 3 to 5 minutes.
5. Divide among serving plates; top with shrimp and additional Parmesan.