Tortellini and Basil Shrimp in a Lemon-White Wine Sauce

 

So, let’s say you go to the grocery store and shop for the week, then get to the checkout aisle and only after the checkout girl starts ringing you up, realize that you’ve forgotten your wallet back at the office, and have to leave everything there. Then, let’s say you go back home and wing a recipe by putting cheese tortellini, lemon, shrimp and basil together, make a lemon-white wine sauce with a little butter and parmesan, then sit down for a really delicious meal that’ll knock your socks off and only leave you with one pot to clean. Who needs a wallet anyway. It’s Monday. This is a great recipe to start the week.

ONE-POT TORTELLINI AND BASIL SHRIMP IN A LEMON-WHITE WINE SAUCE (serves 3-4 as a side; 1-2 as a main) 
– 1 lb. shrimp, frozed, uncooked, peeled & deveined, tails off 
– 1 12-oz. bag of frozen tortellini
– zest of 1 lemon 
– juice of 2 lemons (divided) 
– 2 tbsp. butter 
– 1 tbsp. EVOO 
– 4 cloves garlic, chopped 
– Bunch of fresh basil, chiffonaded 
– 1/3 grated parm (use same microplane you used to zest the lemon) 
– 1/4 c white wine 

1. Cook tortellini in salted water in a french oven (I would cook absolutely everything in this), set aside.

2. In the pot that you used to cook the tortellini, melt butter, add EVOO & simmer with the lemon zest on low for 5 minutes.


3. Add chopped garlic and shrimp, cook until pink (2-3 mins).

4. To this mix, add juice of 1.5 lemons, and 1/4 c white wine, then let infuse for another 2 minutes on low.


5. I removed the shrimp at this point and put them on a plate to rest, so they didn’t overcook, then cooked down the wine/lemon/butter/garlic sauce a little bit. When the shrimp cooled, I chopped it up into bite-size pieces. 


6. When sauce is mildly reduced and the alcohol has burned off the wine, add the shrimp & the juice collected on the plate, tortellini (dry – don’t add EVOO or anything, or it won’t stick!), parm, basil, and give everything a big stir.


7.  Remove from heat, cover, let sit to warm up the tortellini and shrimp again (get a salad ready or something – we had it with a green salad topped with my favorite avocado-cilantro dressing).

8. Right before serving, put a little slice of butter in, along with half a lemon, juiced, and a little more grated parm. Taste and adjust seasonings, and enjoy.  


2 thoughts on “Tortellini and Basil Shrimp in a Lemon-White Wine Sauce

  1. Anonymous

    How much tortellini? 12 oz bag? Fresh? Frozen? Only asking because it seems to be missing from the ingredient list.

    Reply

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