Seafood Tortellini

• 1 clove garlic, peeled
• 3/4 c. grated Parmesan cheese
• 1 c. heavy cream
• 1/2 c. chicken broth
• 1 Tbsp. all-purpose flour
• 9 oz. tortellini
• 1/3 c. each red and yellow peppers in julienne strips
• 1 (7 oz.) pkg. frozen peas, partially thawed
• 1/4 lb. pancetta or Prosciutto, cut in small strips
• 1 pkg. frozen shrimp (not thawed)
• salt and pepper to taste
• 2 Tbsp. fresh minced basil plus 2 sprigs for garnish

1. Put the garlic, 1/2 cup Parmesan cheese, cream, chicken broth and flour in a blender and blend until smooth.
2. Set aside.
3. Cook the tortellini in 1 1/2 to 2 quarts boiling water 5 to 8 minutes or until just tender.
4. Drain and return to the pan.
5. Add the bell pepper and blender mixture and cook over medium heat, stirring constantly until the
6. sauce begins to thicken.
7. Add the peas, Prosciutto and shrimp and cook to heat through and further thicken the sauce.
8. Season to taste with salt and pepper; stir in the 2 tablespoons basil just before serving.
9. Makes 4 servings.

clove garlic, parmesan cheese, heavy cream, chicken broth, flour, tortellini, peppers, frozen peas, pancetta, frozen shrimp, salt, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177485 (may not work)