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Creamy Rosé Shrimp Tortellini

Creamy Rosé Shrimp Tortellini

with roasted red peppers

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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.

Tags:Quick
Allergens:EggMilkGlutenShrimp/Crevettes

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Cheese Tortellini

(ContainsEgg, Milk, Gluten)

200 mL

Crushed Tomatoes

113 mL

Cream

(ContainsMilk)

170 mL

Roasted Red Peppers

2 unit

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk)

1 tbsp

Cream Sauce Spice Blend

(ContainsGluten)

7 g

Chives

285 g

Shrimp

(ContainsShrimp/Crevettes)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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