Creamy Rosé Shrimp Tortellini
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Creamy Rosé Shrimp Tortellini

Creamy Rosé Shrimp Tortellini

with roasted red peppers

This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pasta, while shrimp and gooey mozzarella cheese make for an unforgettable takeout fake-out.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

200 mL

Crushed Tomatoes

113 mL


(Contains Milk)

170 mL

Roasted Peppers

2 unit

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


285 g


(Contains Shrimp)

Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1124 kcal
Fat52 g
Saturated Fat30 g
Carbohydrate105 g
Sugar11 g
Dietary Fiber6 g
Protein51 g
Cholesterol374 mg
Sodium2442 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan



Before starting, preheat the oven to 450 F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Thinly slice chives.

Cook shrimp and start sauce

Rinse, drain, then pat the shrimp dry with paper towels. Heat a large oven-proof pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the shrimp, garlic and peppers. Cook, stirring occasionally until shrimp are cooled through, 3-4 min. Season with salt and pepper.

Cook tortellini

Entre-temps, ajouter les tortellinis à l’eau bouillante. Cuire de 2 à 3 min, en remuant à l’occasion, jusqu’à ce que les pâtes soient tendres. Réserver 1/3tasse d’eau de cuisson (doubler la qté pour 4 pers.), puis égoutter les tortellinis.

Finish sauce

Sprinkle Cream Sauce Blend over peppers and shrimp. Cook, stirring constantly, until peppers are coated, 30 sec. Add crushed tomatoes, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper.

Bake tortellini

Dans la poêle contenant la sauce, ajouter les tortellinis et l’eau de cuisson réservée. Saler et poivrer, puis mélanger doucement. (REMARQUE : À défaut d’une poêle allant au four, transférer le mélange dans un plat de cuisson légèrement huilé de 20 x 20 cm [8 x 8 po] pour 2 pers. ou 23 x 33 cm [9 x 13 po] pour 4 pers.) Parsemer les tortellinis de fromage. Cuire au centre du four de 5 à 6 min, jusqu’à ce que le fromage soit doré et qu’il bouillonne.

Finish and serve

Laisser refroidir les tortellinis de 2 à 3 min. Répartir les tortellinis dans les assiettes. Parsemer du reste de la ciboulette.