Shrimp Tortellini In Tomato Cream 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.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

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.

SHRIMP & TORTELLINI IN TOMATO CREAM FOR TWO

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 zest, 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.

PASTA WITH SHRIMP IN TOMATO CREAM

Steps:

• Drain tomatoes, reserving 2 T.
• of the oil.
• Sliver tomatoes and set aside.
• Heat oil from tomatoes in a wide frying pan over medium-high heat; add garlic and shrimp, cook, stirring often, until shrimp are opaque throughout, about 5 minutes, lift out and set aside.
• Add tomatoes, onions, chopped basil, pepper, broth, vermouth and cream to pan; bring to a boil over high heat, boil, stirring occasionally, until reduced to about 1 1/2 cups (about 10 minutes).
• Return shrimp to pan and stir just until heated through.
• Meanwhile, in a 4-5 quart pan, cook linguine according to package directions.
• Drain pasta well, then divide among 4 dinner plates and top with sauce.
• Garnish with basil sprigs and pass cheese around to add to taste.

CAPELLINI WTH SHRIMP AND CREAMY TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.
• Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet.
• Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water until al dente.
• Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve pasta immediately, topped iwth shrimp and sauce. Thin with some of the reserved water if necessary.