Protein Boost | Creamy Cheese Tortellini with Shrimp & Tomato Pesto
Crisp Curly Leaf Salad
Cooking time
10 minutes
Servings
4
Calories
820 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. Enlist the kids to keep track of time as you prepare this tempting dinner. Fresh tortellini packed with three kinds of cheese is your trusty starting point, boiled to lip-smacking al dente in just a few minutes. Add shrimp, cream to sun-dried tomato pesto, and presto: a delectable rosée sauce. A classic trio of cool cucumber, ripe red tomato and curly leaf lettuce, plus a touch of white balsamic, is all a side salad ever asked for.
We will send you:
- 60ml Sun-dried tomato pesto
- 1 Cucumber
- 1 Tomato
- 1 Head of curly leaf lettuce
- 30ml White balsamic vinegar
- 700g Fresh three-cheese tortellini (contains lipase)
- 60ml Heavy cream
- 450g Shrimp
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Shrimp, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan
Total Fat
34 g
Saturated Fat
8 g
Sodium
1350 mg
Total Carb
97 g
Sugars
11 g
Protein
35 g
Fibre
5 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, roughly chop the lettuce. Medium-dice the tomato. Thinly slice the cucumber crosswise. In a small bowl, combine the cucumber, a splash of the vinegar and S&P.
Make the sauce & combine the pasta
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. Heat a large, dry high-sided pan on medium. Add the shrimp, cream, pesto, ½ cup of the reserved cooking water and ¾ of the spices. Cook, stirring frequently, 2 to 3 min., until the shrimp* are opaque and cooked through. Add the pasta and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
In a large bowl, combine the remaining vinegar and spices, and 3 tbsp oil. Add the lettuce, tomato, cucumber and S&P; toss well.
Plate your dish
Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
