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Tortellini with Shrimp and Asparagus


Summer Pasta
This is a dish mainly geared towards using leftover pasta. However it could be great for a summer BBQ! The shrimp could also be grilled and other grilled veggies could be substituted. Possibilities are endless. Happy Summer! :)"

Ingredients

2 cups Cooked Tortellini
1 cup raw or thawed,cooked Shrimp
10 stalks Asparagus
1/2 Red Bell Pepper
2 cloves Garlic
Dash of crushed red pepper flakes
Lemon
Salt&Pepper


Instructions

* Cut off tough ends of asparagus then toss with olive oil, salt, and pepper
* Roast asparagus in baking dish or foil-lined baking sheet at 425F until easily pierced with fork, about 10 minutes (about half way through cooking turn them so they don't stick)
* In a pan saute red pepper and garlic in olive oil until tender
* Add shrimp, sprinkle with crushed red pepper, and continue to saute until the shrimp turn pink in color and begin to curl (if using frozen, pre-cooked shrimp just cook until heated through - you don't want to over cook the shrimp)
* As the shrimp is nearly cooked through add the pasta and stir to combine
* When pasta is heated throughout remove from stove (if using freshly cooked pasta just skip this step)
* Add roasted asparagus (cut into bite size pieces) and toss
* Top with a squeeze of lemon juice and a drizzle of balsamic vinegar (again, optional)

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Servings

2 (can be increased)

Nutritional Information
Per Serving

no nutrition information available