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Creole Garlic Alfredo with Cheese Stuffed Tortellini


  1. Cook the tortellini according to the package instructions. Add the spinach the last few minutes of cook time until it is wilted, drain and set aside.
  2. In a saucepan over medium-high heat on the stove, combine 2 Tbsp butter and 2 Tbsp flour to form a roux. Cook for 1 minute, stirring constantly.
  3. Mix in the 1 tbsp minced garlic and cook for another 30 seconds.
  4. Immediately whisk in the milk, then the heavy whipping cream and remaining tablespoon of butter until well combined.
  5. Bring to a light rolling boil and cook until thickened.
  6. Stir in the seasoning and pour the sauce over the spinach and pasta.
  7. Heat 1 tbsp butter in a skillet over medium-high heat. Toss the shrimp in the shrimp seasoning ingredients, and then saute until cooked through. Remove from the skillet and set aside.
  8. Add the oil to the same skillet, season the scallops just with salt, and sear on both sides until browned and cooked through.
  9. Top the pasta with the shrimp and scallops before serving.