Dinnertime Shrimp Tortellini
Here is how to make a fabulous Dinnertime Shrimp Tortellini entree. It is very quick and easy and can be used for a casual dinner or for entertaining!
Here is how to make a fabulous Dinnertime Shrimp Tortellini entree. It is very quick and easy and can be used for a casual dinner or for entertaining!
- 1/2 cup grated parmesan cheese
- 1 green onion chopped
- 1/3 cup butter or margarine melted
- 2 14-oz packages shrimp frozen, uncooked, cleaned
- 9 oz. frozen tortellini thawed (i used a little more than 1/2 of a 19 oz. package that
- 2 tablespoons fresh basil chopped (use 2 teaspoons, if you are using dried basil.)
- Carbohydrate 20.5550312558333 g
- Cholesterol 795.563257666667 mg
- Fat 13.60235576 g
- Fiber 1.02126664992174 g
- Protein 90.4279452675 g
- Saturated Fat 4.2775392515 g
- Serving Size 1 1 Serving (458g)
- Sodium 1137.90250858333 mg
- Sugar 19.5337646059116 g
- Trans Fat 1.889086255 g
- Calories 587 calories
Step-by-step
- Thaw shrimp, and then place in a colander to drain all liquid.
- Dry off the shrimp with paper toweling, and set aside.
- Now, place the tortellini in about 2 inches of rapidly boiling water in a medium pot.
- Return to boiling and boil for 2 minutes.
- Test with a fork for doneness.
- It should be chewy, not mushy.
- Drain, and cover with aluminum foil to keep it hot.
- Next, melt 1/3 cup butter or margarine in a large skillet over medium heat.
- Add 1 chopped green onion, 2 tablespoons chopped fresh basil, and (2) 14-oz. packages of shrimp.
- Cook about 5 minutes, stirring constantly, until shrimp turns opaque (white or pink-looking).
- Add hot, cooked tortellini and ? cup of grated Parmesan cheese to the shrimp skillet and stir gently, but completely.
- Pour the skillet mixture into a nice serving bowl.
Moisture Management for Seafood
Removing surface water from thawed crustaceans is the single most critical step in preventing watery pan sauces. When wet protein hits melted butter, the boiling water lowers pan temperature instantly and causes steaming rather than browning. Patting shrimp completely dry with paper towels ensures direct contact with heated fat, which promotes the Maillard reaction and locks in natural juices during the five-minute cooking window.Pasta Hydration Control
Frozen tortellini requires rapid boiling water to set the exterior starch before the interior filling overcooks. Testing the pasta after exactly two minutes prevents the structural collapse that happens when delicate dough absorbs too much liquid. Drain the tortellini thoroughly and cover it tightly with foil to retain residual heat while finishing the remaining skillet components.Thermal Management for Dairy
Parmesan cheese must be folded into the pan off direct high heat to prevent the dairy solids from separating into an oily film. The residual heat from the cooked shrimp and pasta provides sufficient energy to melt the cheese evenly into the butter. Reheating leftovers requires low heat and a splash of water to reconstitute the emulsion without toughening the shellfish.
