Ingredients for Tortellini Shrimp And Vegetables With Spinach Basil Sauce
- 1 (19 ounce) package tortellini
- 1 (10 ounce) package fresh spinach
- 1 1/2 cups fresh asparagus, cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 1/4 cup scallion, chopped
- 1/2 cup white wine
- 1/4 cup dry sherry
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves fresh garlic, minced
- 1 small onion, chopped
- 1 1/2 cups fresh mushrooms, sliced
- 1 cup portabella mushrooms, sliced
- 1/4 teaspoon fresh ground black pepper
- 1 medium red bell pepper, chopped
- 1 1/2 cups cherry tomatoes or roma tomatoes, halved
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup gorgonzola cheese, crumbled
- 1/4 cup walnuts, chopped
- salt and freshly ground black pepper, to taste
- 1 lb shrimp, peeled and deveined
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How to Make Tortellini Shrimp And Vegetables With Spinach Basil Sauce
- Prepare all ingredients: chop vegetables, measure spices, and cook tortellini according to package directions. Drain tortellini, toss with a little olive oil, and spread on paper towels to cool.
- Lightly steam spinach (1-2 minutes), rinse with cold water, and drain thoroughly. Steam asparagus (2-3 minutes), rinse with cold water, and drain.
- Combine chopped parsley, basil, oregano, and scallions; set aside.
- In a small bowl, whisk together white wine, sherry, bouillon granules, and cornstarch until smooth.
- Heat olive oil and butter in a large skillet or wok over medium-high heat. Add chopped onion and cook for 1 minute.
- Add minced garlic and cook until fragrant (about 30 seconds).
- Increase heat to high. Add shrimp and cook, stirring constantly, for about 1 minute until pink.
- Add sliced mushrooms and freshly ground black pepper. Cook until mushrooms release their juices (about 3-5 minutes).
- Add red bell pepper and cherry tomatoes; sauté for 1 minute.
- Reduce heat to medium-high. Add the parsley-basil mixture and cook for 2 minutes, stirring constantly.
- Add spinach and stir to combine.
- Stir in heavy cream and Parmesan cheese.
- Add cooked tortellini and asparagus; toss gently.
- Pour the wine-cornstarch mixture over the tortellini mixture, stirring constantly until thickened (about 2-3 minutes).
- Stir in crumbled Gorgonzola cheese and chopped walnuts.
- Season with salt and pepper to taste.
- Serve immediately with extra Parmesan cheese, a crisp salad, and garlic bread (optional).
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
42g
Fat
129g
Carbs
28g
