Creamy Rosé Shrimp Tortellini
with Roasted Red Pepper Pesto
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Shrimp • Sweet bell pepper • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat May contain traces of: Egg, Milk, Wheat)
56 mL
Cream
(Contains: Milk)
1 unit
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
7 g
Parsley
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Milk, Soy, Sulphites)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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, core then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then the peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Meanwhile, add tortellini to the boiling water.
- Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- Sprinkle Cream Sauce Spice Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec.
- Add garlic, roasted pepper pesto, cream and half the parsley. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
- Add tortellini and reserved pasta water to the pan with sauce.
- Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
- Sprinkle mozzarella and Parmesan cheese over tortellini.
- Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
- Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Allow tortellini to cool for 2-3 min before serving.
- Divide tortellini between plates, then top with shrimp.
- Sprinkle remaining parsley over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Top tortellini with shrimp.
