Shrimp And Tortellini Recipes

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:

• Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

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.

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
• Serve topped with cheese.

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.

Steps:

• 1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Cut tomatoes into halves or quarters; set aside.
• 2. Meanwhile, preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add shrimp (wash hands); cook 1-2 minutes or just until shrimp turn pink and opaque.
• 3. Stir tortellini into boiling water. Boil 3-5 minutes, stirring occasionally, or until tender.
• 4. Stir marinara sauce into shrimp; then stir in remaining ingredients (including tomatoes). Cook 1-2 more minutes or until thoroughly heated.
• 5. Drain tortellini; then stir into marinara sauce. Serve.

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.