Quick Shrimp Tortellini Alfredo
Recipe - The Fairway Market Corporate
Quick Shrimp Tortellini Alfredo
Prep Time5 Minutes
Servings5
Cook Time10 Minutes
Ingredients
1 2 lb bag Bowl & Basket Specialty Raw Tiger Shrimp, thawed and tails removed
2 tbsp Bowl & Basket olive oil
Salt and pepper, to taste
1 package Bowl & Basket refrigerated Cheese Tortellini
1 container Bowl & Basket refrigerated alfredo sauce
1 cup Bowl & Basket frozen peas
1 lemon
¼ cup chopped fresh parsley
Directions
- Heat a large pot of salted water over high heat and bring to a boil. When boiling, cook tortellini according to package directions. Add the frozen shrimp for the last minute of cooking to heat them and then drain the pasta and peas and toss with the alfredo sauce.
- While water is coming to a boil, heat oil in a large skillet over medium high heat. Pat shrimp dry and season with salt and pepper, and then saute in skillet until fully cooked and opaque, about 1-2 minutes per side.
- Add shrimp to cooked pasta alfredo mixture along with the juice from the lemon and the chopped parsley and toss until well combined. Serve immediately.
5 minutes
Prep Time
10 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Bowl & Basket Specialty Colossal Raw Black Tiger Shrimp, 32 oz
$26.99$13.50/lb
Bowl & Basket Extra Virgin Olive Oil, 51 fl oz
$20.99$0.41/fl oz
Fairway Crushed Chili Peppers, 4.9 oz
$7.99$1.63/oz
Bowl & Basket Specialty Three Cheese Tortellini, 8.8 oz
$1.99$0.23/oz
Bowl & Basket Alfredo Sauce, 14.5 oz
$3.39$0.23/oz
Bowl & Basket Sweet Green Peas, 24 oz
$4.99$0.21/oz
Lemons , 2 pound
$4.89$0.98/lb
Parsley Organically Grown - Curly, 1 each
On Sale!
$1.99 was $2.29
Directions
- Heat a large pot of salted water over high heat and bring to a boil. When boiling, cook tortellini according to package directions. Add the frozen shrimp for the last minute of cooking to heat them and then drain the pasta and peas and toss with the alfredo sauce.
- While water is coming to a boil, heat oil in a large skillet over medium high heat. Pat shrimp dry and season with salt and pepper, and then saute in skillet until fully cooked and opaque, about 1-2 minutes per side.
- Add shrimp to cooked pasta alfredo mixture along with the juice from the lemon and the chopped parsley and toss until well combined. Serve immediately.