Shrimp And Tortellini Skewers With Dip Recipes

SHRIMP AND TORTELLINI SKEWERS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 2 to 3 minutes; drain.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and tender, 1 to 2 minutes. Add shrimp and cook until heated through, 2 to 3 minutes. Mix tortellini into shrimp mixture, remove skillet from heat, and cool until easily handled.
• Thread tortellini, shrimp, tortellini, shrimp, and tortellini onto a skewer, ending with a tomato. Repeat with remaining ingredients.
• Mix sour cream and ranch dressing mix together in a bowl; serve with skewers.

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

Steps:

• Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

SHRIMP AND TORTELLINI SKEWERS WITH DIP

Steps:

• Cook tortellini according to package instructions.
• Heat the olive oil in a nonstick frying pan, saute the minced garlic for several minutes until tender.
• Add the shrimp and heat through.
• Drain the tortellini and add to the shrimp.
• Mix throughly and remove from heat.
• When cool enough to handle, thread the skewers with a tortellini, a shrimp, a tortellini, a shrimp, a tortellini, a cherry tomato.
• Arrange on serving platter and serve with dip.
• Dip: Heat skillet over medium heat, add the unpeeled garlic and cook (turning) until skin is browned on all sides and garlic is softened, about 7 minutes.
• Cool the garlic then peel and mash.
• Mix the mashed garlic, mayonnaise, parmesan, pesto, milk and pepper throughly and put in serving dish.

SHRIMP AND TORTELLINI

Steps:

• Peel/devein shrimp and set aside.
• Cook the tortellini by following the package directions; drain and set aside.
• In a big skillet over medium-high heat, melt the butter.
• Add in the shrimp, shallot, and basil.
• Saute/stir for about 5 minutes.
• Add tortellini and parmesan cheese; toss; season with salt and pepper if desired, then serve.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

Steps:

• Prepare pasta according to package directions.
• Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
• Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

TORTELLINI SKEWERS

Steps:

• Mix together the olive oil, pesto and vinegar in a bowl.
• On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
• Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.