Creamy Rosé Shrimp and Tortellini
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Creamy Rosé Shrimp and Tortellini

Creamy Rosé Shrimp and Tortellini

with Roasted Red Peppers

This one is just like your favourite restaurant's cheesy shrimp tortellini! The creamy rosé sauce coats every piece of pasta and the gooey mozzarella cheese makes 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)

1 unit

Crushed Tomatoes with Garlic and Onion

56 mL


(Contains Milk)

170 mL

Roasted Red Peppers

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


2 unit

Garlic, cloves

285 g


(Contains Shrimp)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1100 kcal
Fat44 g
Saturated Fat26 g
Carbohydrate111 g
Sugar17 g
Dietary Fiber8 g
Protein57 g
Cholesterol330 mg
Sodium3240 mg
Trans Fat1.5 g
Potassium1350 mg
Calcium750 mg
Iron4.5 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 Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan


Prep and cook shrimp

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.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 heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove pan from heat.

Start sauce

Heat a large oven-proof pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.

Cook tortellini

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.

Finish sauce

Sprinkle Cream Sauce Blend over peppers. 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

Add shrimp, 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 baking dish for 2 ppl or 9x13-inch dish for 4 ppl.) Sprinkle mozzarella and Parmesan cheese over tortellini. Bake in the middle of the oven until cheese is golden-brown, 5-6 min.

Finish and serve

Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.