2 tablespoons butter

2 tablespoons olive oil

1 medium onion, chopped

10 cloves garlic, chopped

½ cup dry white wine

1, 8 ounce bar cream cheese, softened

¼ cup pesto

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon black pepper

2 pounds 31/40 raw shrimp, peeled and deveined

2 cups pea pods, stringed

10 ounces cheese tortellini, cooked al dente to package directions

½ cup grated parmesan cheese, plus more for sprinkling

Fresh basil leaves for garnish

Heat the butter and olive oil in a large deep skillet over medium high heat.  Add the onion and garlic to the pan and cook until soft and fragrant, about 3 minutes.  Add the white wine and cook, stirring, until reduced by half, about 2 minutes.  Add the cream cheese to the pan and stir, breaking up the cream cheese until melted and smooth.

Add the pesto, zest, lemon juice, salt, pepper, and shrimp to the pan.  Continue to cook, stirring until the shrimp is pink and slightly curled.  Add the pea pods and cook 2 minutes more until they are bright green and slightly cooked but still crisp.

Add the tortellini and parmesan to the sauce and toss to coat in the sauce.  Serve hot in bowls, garnished with basil and with more parmesan on the side for sprinkling.