SUMMER TORTELLINI

SUMMER TORTELLINI image

Yield 4

Number Of Ingredients 10

1lb refrigerated three cheese tortellini
2 pounds small frozen shrimp ( NOT salad sized)
1 Jar roasted red peppers, halved and sliced 1/4 in
3/4 baby portabello mushrooms, stems removed and sliced
2 cloves garlic, grated
Olive oil
a "splash" of red wine vinegar, or white wine
pepper
1 cup cilantro, chopped
grated parmesan to garnish

Steps:

Defrost shrimp in cool water -Cook tortellini as per instructions -While tortellini cooks, and shrimp defrosts, in a large pan saute in olive oil, mushrooms, peppers, garlic, adding oil if needed, and deglaze pan with vinegar or wine-you can use some water too-cook until tortellini are done-about 9 minutes. -Drain shrimp and noodles, add shrimp to pan saute a few minutes, then add noodles, mix well, add cilantro, mix well-pour out all juices from pan! -Pour into large serving bowl, top with parmesan-serve. -If desired, this can be dressed with a good Italian dressing and served room temp or chilled over night.