Grilled Corn-tastic Jumbo Shrimp and Tortellini Tango
with Heirloom Tomatoes- Shrimp
- Wheat
- Egg
- Milk
- Sulphites
- Pine nuts
- Wheat
- Egg
- Fish
- Milk
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
- Triticale
- Tree nuts
- Crustaceans
- Peanuts
- Sesame
- Gluten
Tantalize your taste buds with this summery corn, jumbo shrimp and cheese tortellini salad! Fresh basil, pesto and salty feta cheese are the secrets that pack a punch of flavour in this soon-to-be family favourite. Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Jumbo shrimp • Baby heirloom tomatoes • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Corn • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pine nuts • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Fresh basil • Wooden skewer.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
350 g
Cheese Tortellini
(Contains: Wheat, Egg, Milk May be present: Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites)
6 unit(s)
Wooden Skewers
(May be present: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
113 g
Baby Heirloom Tomatoes
½ cup
Basil Pesto
(Contains: Milk May be present: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 unit(s)
Corn on the Cob
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Basil
2 tbsp
Zesty Garlic Blend
(Contains: Sulphites May be present: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Sulphites, Tree nuts, Wheat, Gluten, Milk, Peanuts, Sesame, Soy)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
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, husk corn.
- Quater tomatoes.
- Drain, rinse then pat shrimp dry with a paper towel. Add shrimp, 1/2 tbsp (1 tbsp) oil and Zesty Garlic Spice blend to a large bowl. Season with salt, then toss to coat. Set aside
- Soak skewers in water, 5 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Add tortellini to a large bowl with half the pesto and reserved pasta water. Toss to coat. Set aside.
- Drain skewers, then thread shrimp onto skewers. Place assembled skewers on a plate to bring to the grill.
- Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- When corn is almost done, add shrimp skewers to other side of the grill. Close lid and grill for 1-3 min per side, until opaque.**
- Once corn has cooled slighty, halve cobs crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Add corn kernels, tomatoes, feta and remaining pesto to the large bowl with the tortellini. Season with salt and pepper, then stir to combine.
- Divide pesto tortellini between plates. Top with pine nuts and shrimp.
- Tear basil over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the delicious combination of flavors, though some found the garlic overpowering; consider reducing the amount for a more balanced taste.
- Ease of prep: Grilling the corn and shrimp took longer than expected for some; pan-cooking is a quicker alternative if you don't have a BBQ.
- Suggestions: Consider using fresh or frozen corn kernels instead of corn on the cob to simplify preparation and cooking time.
- Portions: The dish was filling with plenty of pasta, satisfying most diners.
