Believe it or not, this was a hit with both my son and my husband!
Recipe works best with a lovely assistant.
Shrimp and Tortellini
WW points plus: 10 per serving
1 (9-ounce) package refrigerated cheese-filled tortellini
3/4 pound peeled, medium-sized fresh shrimp (I used the frozen ones that are already cooked, deveined, with tail off.)
1 shallot, minced (I just used half of a regular onion.)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter or margarine, melted (I used 1/8 cup to get 10 WW points.)
1/2 cup grated Parmesan cheese
Cook tortellini according to package directions; drain.
Meanwhile, cook shrimp, shallot, and chopped basil in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes or just until shrimp turn pink.
Add tortellini and Parmesan cheese; toss gently. (Lesson I learned: timing is crucial. This is best if the pasta, shrimp, and cheese are combined right before it is served. Otherwise, it gets a little gummy.)
Like many of my favorite recipes, this one comes from Southern Living Ultimate Quick & Easy Cookbook.
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