This delicious and easy dish is a great meal during the week when you want something on the table fast. Many of these ingredients are staples and you would most likely have them on hand. If not, you can improvise or plan ahead! ** Note: I threw this dish together, so the measurements are approximate! Enjoy…
Sundried Tomato & Shrimp, Tortellini Pasta Toss
10 medium sized frozen shrimp
3/4 cup Kraft creamy sundried tomato dressing ( new )
2 cloves garlic, chopped finely or pressed
2 tbsp. extra virgin olive oil
2 cup spinach, chopped
8 oz, or 1/2 package 3 cheese tortellini pasta, cooked
1 medium tomato, diced
1/2 cup basil leaves, chopped or 1 tbsp. dried basil
1/2 tsp oregano
1/4 tsp black ground pepper
pinch of sea salt
1/2 cup parmesan cheese
** ( optional adds : sliced olives, grated mozzarella cheese )
Rinse and thaw the shrimp and set aside. Cook the tortellini pasta to an el dente texture. Rinse with cool water, drain and set aside. Chop all the vegetables and herbs and set as side in separate bowls.
In a medium hot skillet add the virgin oil and chopped garlic. Saute for a few minutes and then add the shrimp. Cook for a few minutes until pink in colour. Now add the pasta and the Kraft sundried tomato dressing. Continue to cook over a low medium heat while tossing the shrimp and pasta. Add the rest of the ingredients except for the parmesan cheese. Cover and simmer for 10 minutes until the tortellini 3 cheese pasta is heated thoroughly. Gently toss the shrimp and pasta until well blended.
Add the parmesan cheese, toss and serve hot with crusty bread and a garden salad if desired.
Serve 2 Enjoy with a glass of your favorite choice of wine.