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How To make Double Pesto Tortellini with Shrimp
SAUCE:
1 c Washed, trimmed spinach
-leaves, tightly packed 1/3 c Grated Parmesan cheese
1/4 c Slivered or whole blanched
-almonds 1 tb Dried basil
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Freshly ground pepper
1/3 c Olive oil
MAIN DISH:
7 oz Pesto tortellini (1 box)
2 tb Olive oil
1/2 c Slivered or whole blanched
-almonds 3/4 lb Shrimp; peeled and deveined
1 Garlic clove; minced
1 c Halved cherry tomatoes
Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil, garlic, salt, pepper and 1/3 c. olive oil in a blender or food processor until smooth. Cook tortellini in a large pot of rapidly boiling salted water, for about 25 minutes or until tender, stirring occasionally. Drain.
In a medium frying pan over medium heat, saute almonds in 2 tb. oil until golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan; saute until shrimp are cooked. Remove from pan. Add cherry tomatoes to pan. Saute for 1 minute. Remove from pan. Add pesto sauce to pan; heat through. Combine tortellini and all cooked ingredients with the pesto sauce in a large bowl. Toss to blend; serve immediately. On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned. -----
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Ingredients
2 cup rigatoni pasta
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1 1/2 cup heavy creamy
2 tbsp. olive oil
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1/2 tbsp. paprika
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Ingredients!
1 teaspoon old bay
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/2 tablespoon minced garlic
1 teaspoon lemon pepper
1 cup chopped onion
1/2 cup pepper jack cheese
1/2 cup grated Parmesan cheese
3 tablespoon butter
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1 olive oil
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Check Out My Husband's Cooking Channel
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Please Subscribe!!
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New Video everyday!!
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Follow my personal social media accounts
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Located in South Florida
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All you need is one pot and a dream when it comes to this pasta recipe. Although I'm hesitant, I'm hoping to find something special here.
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Ingredients Needed:
Tortellini, Lobster & shrimp dinner | recipe perfect for valentine's day.
ingredients
1 pack 3 cheese tortellini pasta
1 tsp salt
sauce
1 1/2 cup heavy cream
1 1/3 cup parmesan cheese
1/2 cup white wine
2 tbsp butter
1/2 cup finley diced onions
1 tbsp garlic paste
1/2 cup Chopped basil
1/2 cup Chopped parsley
1 tsp bouillon
1 tsp mushroom seasoning
1/2 tsp creole seasoning
1/2 tsp black pepper
1 lb asparagus
2 -3 tbsp butter
1tsp bouillon
1 /2 tsp creole seasoning
1/2 tsp black pepper
3 lobster tails
1 lb large shrimp
4 tbsp melted butter
1 tsp old bay seasoning
1 tsp lemon pepper Seasoning
1 tsp all purpose seasoning
1/2 tsp black pepper
1 tsp parsley
extra butter
fresh parsley for garnish
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Shrimp with Creamy Garlic Sauce
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.