Best Shrimp And Tortellini Skewers With Dip Recipes

SHRIMP TORTELLINI PASTA TOSS

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.

FESTIVE MARINATED TORTELLINI SKEWERS

Steps:

• In a large bowl, whisk together the first 6 ingredients. Season the vinaigrette with salt and pepper. Set aside.
• Cook the tortellini in a pot of boiling water according to the package directions. Do not overcook.
• Drain the tortellini and add the hot pasta to the dressing so flavors will be absorbed.
• Gently stir in the peppers and green onions. When the pasta has cooled, add the mozzarella.
• Let the mixture marinate at least 2 hours or overnight.
• To assemble, use toothpicks at least 4 inches long.
• Skewer 1 basil leaf, 1 red bell pepper square, 1 tortellini, 1 poblano pepper square and 1 mozzarella cube on the toothpicks. (Can be assembled 1 day ahead.)

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

Steps:

• Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

SHRIMP SKEWERS

Steps:

• Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

TORTELLINI SKEWERS

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.

TORTELLINI SKEWERS

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.

TORTELLINI-SHRIMP KABOBS

Steps:

• Cook and drain tortellini as directed on package; cool.
• Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat.
• Drain tortellini mixture. Thread tortellini, shrimp and tomatoes alternately on each of twelve 8-inch skewers.