Prosciutto Tortellini With Shrimp

• 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 12 cups heavy cream (whipping)
• 12 cup whole milk
• salt
• ground black pepper
• 14 cup grated parmesan cheese, plus more for garnish
• 34 cup frozen peas

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

frozen cheese, olive oil, shrimp, mushrooms, tomatoes, garlic, heavy cream, milk, salt, ground black pepper, parmesan cheese, frozen peas

Taken from www.food.com/recipe/prosciutto-tortellini-with-shrimp-488980 (may not work)