CREAMY SHRIMP TORTELLINI
My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times., Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce.
Nutrition Facts :
CREAMY TORTELLINI WITH SHRIMP AND VEGGIES
Tortellini with Shrimp and Veggies - a delicious Summer recipe! Cheese tortellini and jumbo shrimp are tossed in a creamy, spicy Mozzarella cheese sauce with sun-dried tomatoes and spinach!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
- Add sun-dried tomatoes, drained mostly of oil + 1 more tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute. Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.
- To the same skillet (with sun-dried tomatoes), add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt, on simmer, be patient. Add chopped fresh basil and mix. Add fresh spinach to the same skillet, on top of the sauce, cover the pan with the lid, remove from heat. Spinach should wilt while you cook the tortellini.
- Cook tortellini according to package instructions. Drain, rinse.
- Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.
- When serving, top with grated Parmesan cheese.
Nutrition Facts : Calories 401 kcal, Carbohydrate 27 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 238 mg, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GARLIC SHRIMP WITH THREE CHEESE TORTELLINI
Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
- Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
Nutrition Facts : Calories 907.8 calories, Carbohydrate 92.4 g, Cholesterol 214.2 mg, Fat 43.2 g, Fiber 4.8 g, Protein 37.4 g, SaturatedFat 9.8 g, Sodium 1051.2 mg, Sugar 9.1 g
CREAMY TORTELLINI
An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SKINNY CREAMY TORTELLINI AND VEGETABLES
Make and share this Skinny Creamy Tortellini and Vegetables recipe from Food.com.
Provided by annh53182
Categories < 30 Mins
Time 25m
Yield 6 1/4 cups, 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to boil in a large pot.
- While waiting for the boil, whisk broth and flour in a small bowl.
- Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
- Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
- Remove from the heat and stir in cheese and salt.
- Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
- Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.
Nutrition Facts : Calories 328.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 38.1, Sodium 641.2, Carbohydrate 46.5, Fiber 1.8, Sugar 1, Protein 14.3
TORTELLINI, SHRIMP, AND VEGETABLES WITH SPINACH-BASIL SAUCE
This is another one of my 'mystery' recipes. I have no idea where I found it, but it sure tastes good.
Provided by Toby Jermain
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
- This recipe is really just an Italian stir-fry.
- Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
- Bring all ingredients to room temperature before starting to cook.
- Cook tortellini according to package directions.
- Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
- Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
- Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
- Combine parsley, basil, oregano, and scallions, and set aside.
- Combine wine and sherry, add bouillon granules, and stir to dissolve.
- Stir in cornstarch, and set aside.
- Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
- Add chopped onion, and cook for 1 minute.
- Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
- Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
- Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
- Add red bell pepper and tomatoes, and saute for 1 minute.
- Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
- Cook for about 2 minutes, stirring and tossing constantly.
- Add spinach, and stir to combine.
- Add cream and Parmesan cheese, and stir to combine.
- Add tortellini and asparagus, and toss gently.
- Stir wine-cornstarch mixture, and pour over all.
- Add Gorgonzola cheese and walnuts, and stir gently to combine.
- Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
- Adjust seasoning to taste with salt and more freshly ground black pepper.
- Pass more freshly grated Parmesan cheese on the side if desired.
- Serve with a crisp vinaigrette salad and hot garlic bread.
Nutrition Facts : Calories 998.6, Fat 57.4, SaturatedFat 25.9, Cholesterol 155.1, Sodium 1412.3, Carbohydrate 84.2, Fiber 11.2, Sugar 10.6, Protein 34.6
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
- Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
- Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
- Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
CHEESY TORTELLINI AND VEGGIES RECIPE BY TASTY
Step up your tortellini game with this ooey-gooey recipe from Prego!
Provided by Prego
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter in a medium ovenproof skillet over medium-high heat. Add the carrots and zucchini, and cook, stirring frequently, until softened, 8-10 minutes.
- Add the Prego® Traditional Italian Sauce and cheese tortellini, and stir to combine. Sprinkle the mozzarella on top.
- Bake for 15-20 minutes, or until the cheese is golden and bubbly.
- Garnish with the basil, then serve.
- Enjoy!
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