TORTELLINI WITH SHRIMP IN ROASTED ALFREDO SAUCE
SERVES 6 • PREP TIME: 15 MIN • COOK TIME: 30 MIN
calories per serving: 590
Fat 21 g • Cholesterol 245 mg • Sodium 963 mg • Carbohydrates 64 g • Fiber 5 g • Sugar 4 g • Protein 36 g
INGREDIENTS
Pinch – hot pepper flakes (optional)
4 cloves – garlic (minced)
1/2 – onion (finely chopped)
2 tbsp – lemon juice
1/2 tsp – lemon zest
1 package (142 g) – baby spinach
1/4 cup – Parmesan cheese (grated)
1/4 cup - fresh chives (chopped)
3 – Ontario greenhouse peppers (red, yellow and orange)
1 package (700 g) – tortellini cheese (cooked)
1/2 cup – 35% whipping cream
1/2 cup – chicken broth
1/4 tsp – salt
1/4 tsp – freshly ground pepper
2 tbsp – butter
1 lb – medium shrimp (peeled, deveined, tail removed)
DIRECTIONS
Grill or broil peppers for 15 to 20 minutes, turning often, until well charred all over. Transfer to a bowl and cover with plastic wrap. Let steam for 5 to 10 minutes. Peel and seed. Place in a small food processor. Add whipping cream, chicken broth, half the salt and pepper; purée until smooth.
Cook tortellini according to package directions. Meanwhile, melt butter in large skillet set over medium heat. Cook, stirring for 3 to 5 minutes or until shrimp turn pink and are just cooked through transfer to plate. Add onion and cook for 3 to 5 minutes or until softened. Stir in red pepper mixture. Cook, stirring occasionally for 5 minutes or until reduced by about half and slightly thickened.
Add lemon juice and lemon zest and cook for 1 to 2 minutes or until heated through. Toss pasta, spinach and shrimp; cook for 1 minutes or until pasta is coated and spinach is wilted.
Remove from heat; stir in Parmesan cheese and chopped chives. Serve imm