TORTELLINI SKEWERS
Pretty appetizer that is easy to make.
Provided by J Scholfield
Categories Appetizers and Snacks Antipasto Recipes
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
- Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
- Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 24.6 g, Cholesterol 23.7 mg, Fat 9 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 258.8 mg, Sugar 1.2 g
SHRIMP & TORTELLINI IN TOMATO CREAM
This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 449 calories, Fat 14g fat (6g saturated fat), Cholesterol 182mg cholesterol, Sodium 723mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.
TORTELLINI SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 18 skewers
Number Of Ingredients 7
Steps:
- Mix together the olive oil, pesto and vinegar in a bowl.
- On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
- Serve immediately or refrigerate. Sprinkle on the minced parsley just before 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
TORTELLINI SKEWERS
I sampled a similar appetizer at a party that inspired this simple idea. It would be easy to add additional foods to the skewers, based on your preferences. Use your favorite store bought or homemade pesto sauce!
Provided by Starrynews
Categories Lunch/Snacks
Time 20m
Yield 10 skewers
Number Of Ingredients 4
Steps:
- Combine tortellini with pesto sauce and mix well.
- Cut each tomato into 4 strips.
- Place one tortellini onto a skewer, followed by a piece of sundried tomato. (I found it most effective to hook each piece of sundried tomato to the skewer twice).
- Add another tortellini and tomato piece, ending with a third tortellini.
- Chill until ready to serve.
Nutrition Facts : Calories 2.6, Sodium 20.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 0.1
TOMATO-BASIL SHRIMP SKEWERS
I promise you that these are THE best, most perfectly seasoned shrimp you will ever eat. My husband doesn't normally care for shrimp, but he raves over these! -Jennifer Fulk, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes. , Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.
Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 224mg cholesterol, Sodium 302mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
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 :
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- 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.
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