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INGREDIENTS:

  • 8 1/2 oz Delallo ricotta spinach tortellini
  • 2 lbs jumbo shrimp, peeled and deveined
  • 1/4 small red onion, sliced thin
  • 2 stalks celery, sliced
  • 1 oz capers
  • 1/4 cup sliced black olives
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped

FOR THE DRESSING:

  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • 1/2 tbsp red wine vinegar
  • Juice of 1 fresh lemon
  • 3/4 tsp kosher salt
  • fresh black pepper, to taste

DIRECTIONS:

  1. In a large pot of salted boiling water, cook tortellini according to package directions. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.
  2. Return water to a boil and add the shrimp, poach for 2 to 3 minutes, until they are just pink, rinse under cold water to stop them from cooking, drain and cut into large pieces.
  3. In a small bowl whisk together the dressing ingredients.
  4. In a large bowl, mix the onion, celery, capers and olives and pour the dressing over; mix well.
  5. Add the shrimp, tortellini and remaining ingredients. Adjust salt and pepper to taste and chill before serving.

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