Now that school is in full swing, dinnertime can get pretty hectic. I always keep certain staples in my house, such as frozen shrimp and tortellini. These two ingredients cook up in minutes and my family never tires from eating them. This shrimp scampi tortellini is hearty enough to serve with just a simple salad or vegetable on the side. If itâs made on the weekend, I love sipping a glass of white wine with dinner.
Shrimp with pasta is a meal that happens often at our house. Normally I make shrimp scampi with spaghetti but this particular dish happened by accident. One night I realized I was out of spaghetti or any other boxed dry pasta, but I spotted a few packages of tortellini in the refrigerator. I thought, âwhy not?â and shrimp scampi tortellini was born. I served it with a simple salad with some copycat Olive Garden dressing on the side and my family thinks they are eating at a restaurant.
Not only is this dish perfect for a weeknight dinner but it is also a favorite of mine when I am bringing a dish to a potluck dinner. It can be made in advance and the recipe can be doubled to feed a large crowd. Everyone always raves about it and asks for the recipe. My secret is that it is so simple to make, I can even have my teenage kids prepare it if I am not home.
My daughter always begs me to double the recipe as leftovers are great heated up the next day. Just two to three minutes in the microwave and you can have lunch ready.Â
The next time you need a quick dinner and are craving shrimp, try this easy meal. I am making it for dinner again this week!
- 10 ounces tortellini pasta with cheese filling
- 2 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1 large tomato, chopped
- 3/4 cup white cooking wine
- 1 pound large shrimp, peeled and deveined
- 1 lemon, small, juiced
- 1 tablespoon dried parsley
- 2 tablespoons salted butter
- salt and red pepper, to taste
- fresh parsley, chopped, for garnish
Cook tortellini al dente in a pot of boiling water according to package instructions.Â
In a large sautÃ© pan, heat olive oil on medium heat. Add garlic and tomatoes. SautÃ© for 5 minutes or until tomatoes start to wilt. Add cooking wine and cook for a few minutes until liquid starts to simmer. Add shrimp, lemon juice and parsley. Cook shrimp for about 3 to 5 minutes or until they turn pink.
Add butter to the pan and cook for a few minutes until the butter is melted. Mix in cooked tortellini and heat until butter is bubbly.
Season with salt and pepper to taste. Garnish with parsley before serving.Â
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