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.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit
Crushed Tomatoes with Garlic and Onion
113 mL
Cream
(Contains Milk)
170 mL
Roasted Red Peppers
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
7 g
Chives
2 unit
Garlic, cloves
285 g
Shrimp
(Contains Crustacean/Crustacé)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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 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.
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.
Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.
If you've opted to add shrimp, using a strainer, drain and rinse, 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.
Add shrimp to the pan with sauce along with tortellini and reserved pasta water.
