Shrimp Tortellini In Tomato Cream For Two Food

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• •Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm. • In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer. • Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp. • Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

TORTELLINI, SHRIMP, AND VEGETABLES WITH SPINACH-BASIL SAUCE

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.

SHRIMP AND TORTELLINI

Steps:

• Peel/devein shrimp and set aside.
• Cook the tortellini by following the package directions; drain and set aside.
• In a big skillet over medium-high heat, melt the butter.
• Add in the shrimp, shallot, and basil.
• Saute/stir for about 5 minutes.
• Add tortellini and parmesan cheese; toss; season with salt and pepper if desired, then serve.

CREAMY SHRIMP TORTELLINI

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.