Tomato-Basil Shrimp Tortellini

4 servings
20 minutes total

4 slices prosciutto
1 lb peeled/deveined shrimp, tails removed
Large zip-top bag
¼ cup Italian dressing and marinade
1 package fresh cheese tortellini (9–10 oz)
1 (0.75 oz) package fresh basil
1 large tomato
2 tablespoons unsalted butter
1 cup tomato-basil pasta sauce
¼ cup shredded Parmesan cheese

Bring water to a boil for tortellini. Cut prosciutto into thin strips. Place shrimp in zip-top bag (wash hands) and add dressing; seal tightly and marinate 10 minutes.

Cook tortellini following package instructions; drain. Chop basil and tomato (1 cup) coarsely.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan; let melt. Add prosciutto and cook 2–3 minutes, stirring occasionally, until crisp; remove from pan.

Add shrimp and marinade to same pan; cook 4 minutes, stirring occasionally. Stir in pasta sauce, tomatoes, basil, and tortellini; simmer 3–4 minutes until shrimp are pink and opaque. Top with cheese. Serve.

Recipe and photo courtesy of Publix

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