16ouncesfrozen peeled and deveined large shrimp(thawed)
22ouncesof jarred alfredo sauce
16ouncebag of frozen tortellini(do not thaw)
2teaspoonsitalian seasoning
optional for serving: fresh basil and parmesan cheese
Instructions
Spray the inside of the slow cooker with nonstick spray.
Add the jar of alfredo sauce, frozen tortellini, and Italian seasoning to the slow cooker and stir to combine. Cook on high 2 to 2½ hours until the pasta is tender.
Add the thawed shrimp and continue cooking about 30 minutes to 1 hour longer until the shrimp are pink and no longer translucent. Stir in the remaining alfredo sauce and warm if needed.
Adjust salt and pepper to taste. Serve and enjoy!
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Notes
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NOTES: Adjust any seasoning as needed. Add more alfredo sauce if desired.
VARIATIONS: Frozen cooked shrimp may be used, but add them the last 30 minutes to 1 hours until they are cooked through.
SERVING SUGGESTIONS: Serve garnished with fresh basil or parsley and additional parmesan or mozzarella. Pairs well with a side salad or steamed vegetables and breadsticks or cheese bread.