1 Package cheese tortellini cooked to package instructions
2 C Spinach
8 Large scallops
1 Tbsp. Oil
For the alfredo sauce:
2 Tbsp. All purpose flour
3 Tbsp. Butter unsalted and divided
½ C. Heavy whipping cream
1 C. Milk
3 Tbsp. Garlic minced
¾ C. Parmesan cheese grated
Creaole Seasoning for the sauce:
1 Tbsp. Salt
2 tsp. Onion and garlic powder
1 Tbsp. Paprika
2 tsp. Basil and thyme
2 tsp. Black pepper
1 tsp. Cayenne pepper
Seasoning for the shrimp:
1 lb. Shrimp peeled and deveined
1 Tbsp. Butter unsalted
1 Tbsp. Salt
2 tsp. Cayenne pepper
1 tsp. Garlic powder and onion powder
2 tsp. Marjoram
2 tsp. Rosemary
1 Tbsp. Black pepper
Instructions
Cook the tortellini according to the package instructions. Add the spinach the last few minutes of cook time until it is wilted, drain and set aside.
In a saucepan over medium-high heat on the stove, combine 2 Tbsp butter and 2 Tbsp flour to form a roux. Cook for 1 minute, stirring constantly.
Mix in the 1 tbsp minced garlic and cook for another 30 seconds.
Immediately whisk in the milk, then the heavy whipping cream and remaining tablespoon of butter until well combined.
Bring to a light rolling boil and cook until thickened.
Stir in the seasoning and pour the sauce over the spinach and pasta.
Heat 1 tbsp butter in a skillet over medium-high heat. Toss the shrimp in the shrimp seasoning ingredients, and then saute until cooked through. Remove from the skillet and set aside.
Add the oil to the same skillet, season the scallops just with salt, and sear on both sides until browned and cooked through.
Top the pasta with the shrimp and scallops before serving.
