Happy Monday foodie friends! This is a quick meal idea and most of the items are things you can keep on hand for a simple go-to meal you can whip up without a major grocery shop. I always try to have white wine in the fridge for cooking. I don’t drink white wine, so that plan works for me. Garlic, onion, olive oil and a block of Romano cheese are musts for me to have have handy. There is always pasta in our pantry and Barilla Ricotta & Spinach Tortellini is a favorite. There are usually at least a couple of varieties in the regular pasta section at the market and they can be kept in the cupboard until you need them. Large, frozen, uncooked, shell on shrimp go on sale quite often at our market. I try to keep a bag handy in the freezer. With all those things on hand, you can whip up a great dinner at a moment’s notice.
The only 2 things I had to grab at the market for this dish were the portobello mushrooms and fresh flat leafed parsley.
I’m going to go out on a limb and refer you to my Pasta With Shrimp Recipe from November. It’s the same technique. The only difference (aside from this recipe not using tomatoes) is that once you take the shrimp out, saute the sliced mushrooms in the pan, then deglaze with wine, add the stock & herbs/seasoning. Cook until thickened a bit, add the shrimp back in and toss with the cooked tortellini, grate in some cheese, let set for a few minutes and serve in pasta bowls with some chopped parsley, grated cheese & fresh ground pepper on top.
Feel free to email me, leave a comment here or on our Facebook post and I’ll be happy to answer any questions.