Tortellini with Shrimp and Asparagus

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! :)


2 (can be increased)


2 cups Cooked Tortellini 1 cup raw or thawed,cooked Shrimp 10 stalks Asparagus ½ Red Bell Pepper 2 cloves Garlic Dash of crushed red pepper flakes Lemon Salt&Pepper

Nutritional information

No nutrition information available


* 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)