Tortelloni With Shrimp Recipe
spinach & garlic stuffed tortelloni, sautéed shrimp, asparagus, romesco parmesan cream sauce, basil chiffonade
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Tortelloni
Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions, usually about 4-5 minutes until al dente. Drain and set aside.
- 2
Sauté the Shrimp and Asparagus
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the shrimp and asparagus, season with salt and black pepper, and cook until the shrimp are pink and the asparagus is tender, about 4-5 minutes.
- 3
Prepare the Sauce
In a small saucepan, combine the romesco sauce and heavy cream. Heat gently over low heat until warmed through. Stir in the grated parmesan cheese until melted and smooth.
- 4
Combine and Serve
Add the cooked tortelloni to the skillet with the shrimp and asparagus. Pour the romesco parmesan cream sauce over the top and gently toss to combine. Serve immediately, garnished with fresh basil chiffonade.
