Bobs Tortellini And Shrimp In Alfredo Sauce Recipes

Steps:

• Cook tortellini as directed on package. Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove the tails. If using uncooked shrimp, devein and remove tails and then sauté in a teaspoon of the butter. Remove shrimp and set aside. Do not overcook. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Leeks, Parmesan Cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss the tortellini with the shrimp and sauce, coating well. Add the parsley or chives and serve.

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

Steps:

• Cook tortellini as per package directions until al dente.
• Blanch peapods in boiling water for 2 minutes. Drain and rinse with cold water.
• Combine tortellini, shrimp, snowpea pods, cheese, green onions, salt, pepper and mayonnaise. Toss well.
• Chill at least 1 hour.
• Line bowl with Romaine lettuce leaves, pour in salad and garnish heavily with chopped fresh basil.

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.

Steps:

• Place the sausage in a large pot over medium high heat brown the sausage. Add the onions, garlic, peppers and carrots. When those ingredients have softened, add the beef broth, water.
• Next add the beef stock, water, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, yellow squash, and tortellini, Simmer for 10 minutes, or until tortellini is fully cooked.