2 (8 oz.) packages fresh tortellini (4 oz. per person)
1 cup heavy whipping cream
2 tbsp. unsalted butter
Parmesan cheese, fresh grated (optional)
Peel and de-vein the shrimp. Rinse under cool water and place on a plate lined with paper towel. Pat them dry and season with salt and pepper.
Set a large pot of water over high heat and bring to a boil. Salt the water to taste.
Meanwhile, add olive oil to a large saute pan over medium-high heat. When shimmering, carefully arrange the shrimp in a single layer and cook for 3 minutes on each side. Remove from the pan with a slotted spoon and set aside.
In the same pan, add the onions and cook for 8 minutes until translucent. Add the garlic and cook for 2 minutes. Add the mushrooms and stir. Cook until the mushrooms are reduced in size and starting to brown. Add the asparagus and stir to combine. Cook for two minutes.
Lower the heat to medium and pour in the white wine and stir. Cook for 2 minutes until the wine is reduced by half. Stirring occasionally. This will cook out the alcohol and leave behind the bright flavor of the wine.
Add the butter and pour in the heavy cream. Cook for 3 minutes stirring constantly. Add the shrimp to the cream mixture and cook for 2 more minutes. Remove from the heat.
Add the pasta to the boiling water and cook according to package instructions or to desired tenderness. For fresh tortellini, will be about 3 minutes. Remove from the heat and drain all the water.
Carefully remove the tortellini with a slotted spoon into a bowl and gently toss with a drizzle of olive oil.
Serve portions of pasta onto individual plates. Top with shrimp and drizzle with the creamy garlic sauce. Sprinkle with Parmesan if desired. Serve immediately.