Shrimp Tortellini Palermo

Instructions

1. Adjust over rack to top position and preheat to 400°.
2. Cut Red Bell Peppers in half, removing stems and seeds. Drizzle with olive oil and season with salt and pepper.
3. Place Red Bell Peppers (cut sides down) on a baking sheet and roast on top rack for 20-25 minutes.
4. Slice green onions, separating the whites from the greens and dice tomatoes. Set aside.
5. Rinse shrimp, then pat dry. Drizzle olive oil in a skillet over high heat, add shrimp, and cook for about 3-4 minutes. Turn off heat and transfer shrimp to plate.
6. Melt 2 tbsp butter in skillet over medium-high heat. Add whites from green onions. Cook while stirring for about 1 minute.
7. Add tomatoes and cook while stirring for about 2-3 minutes.
8. Add cream cheese and ½ cup of water to skillet. Bring to a boil, then reduce the heat. Cook 2-4 minutes or until sauce thickens. Season with salt and pepper and turn off heat.
9. Cook tortellini according to package instructions. Once done, reserve ½ of pasta water, then drain.
10. Thinly slice roasted red peppers and turn the heat back on for the sauce.
11. Stir in drained tortellini, sour cream, half of the Parmesan cheese, 2 tbsp of butter, and as much lemon juice as desired.
12. Cook until the cheese melts, making sure pasta is coated (about 1 minute).
13. Stir in sliced peppers and shrimp. If needed, stir in a splash of the pasta water, adding a little at a time until all ingredients are coated with the sauce.
14. Transfer tortellini to bowls and sprinkle green onions (green parts) and remaining Parmesan cheese.