By Dawn and Joe Cornish (mom and son)
We have this with crunchy Italian bread, Sourdough Bread, a good salad and an IPA or crisp White Wine. We make a double recipe-hot one day, cold the next day. It is very quick-takes about 15 minutes from start to finish and is light enough for a hot day.
SERVES 5- for us it’s 3 teenage boys and parents
1lb refrigerated three cheese tortellini
2 pounds small frozen shrimp ( NOT salad sized)
1 Jar roasted red peppers, halved and sliced 1/4 in
3/4 baby portabello mushrooms, stems removed and sliced
2 cloves garlic, grated
a “splash” of red wine vinegar, or white wine
1 cup cilantro, chopped
grated parmesan to garnish
-Defrost shrimp in cool water
-Cook tortellini as per instructions
-While tortellini cooks, and shrimp defrosts, in a large pan saute in olive oil, mushrooms, peppers, garlic, adding oil if needed, and deglaze pan with vinegar or wine-you can use some water too-cook until tortellini are done-about 9 minutes.
-Drain shrimp and noodles, add shrimp to pan saute a few minutes, then add noodles, mix well, add cilantro, mix well-pour out all juices from pan!
-Pour into large serving bowl, top with parmesan-serve.
-If desired, this can be dressed with a good Italian dressing and served room temp or chilled over night.