Best Tortellini Shrimp And Vegetables With Spinach Basil Sauce 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.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

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.

TORTELLINI, SHRIMP, AND VEGETABLES WITH SPINACH-BASIL SAUCE

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.