Shrimp Tortellini in a Basil Cream Sauce

"Even if you are pushed for time you can make a dinner masterpiece"

I spent the afternoon with the kids at the beach so they were practically starving when we finally got home around 5 pm. This recipe is quick and easy, my two favorite words. I like to keep ingredients in my fridge that I can pull together for a nice meal in 20 minutes. Although it is easy to make roasted red peppers, I find it more of a time saver to buy my roasted red peppers in a jar from Trader Joes. This is one of our favorites and I am happy to share it with you.

Shrimp Tortellini in a Basil Cream Sauce

Ingredients:

1 lb. bag of frozen shrimp; peeled, deveined and tails off
1 lb. bag of frozen tortellini or 2 pkg. of fresh tortellini
olive oil
2 cloves garlic, fine diced
1 shallot or 1/2 med. onion, fine diced
1 large roasted red pepper, cut into strips
1/3 C. chicken stock or white wine
1/4 C. heavy cream
4 large fresh basil leaves, fine chopped
parmesan cheese

In a large pot, bring water to boil and cook tortellini for 3-4 minutes or until they float to the top. Drain and hold. Over medium heat drizzle olive oil in a large pan and add garlic and shallots. Cook until tender and then add the roasted red peppers. Deglaze the pan with stock or wine. Allow this to cook down for a few minutes. Add shrimp and cook until almost done. Add in the tortellini. Let this warm through and then add the heavy cream. Do not boil since the cream will curdle. When warm remove from heat and top with fresh basil, stirring to combine. Top with parmesan cheese. Serve with nice baguette or some garlic cheese biscuits.