Thursday, December 16, 2010

Shrimp and Asparagus with Pesto Totillinis

This is a quick, easy and elegant meal.

1 package of Spinach 4-Cheese tortellinis
1 jar of pesto
10 large shrimp, defrosted and peeled
15 asparagus, steamed and chopped
Freshly grated parmesan cheese
1-2 garlic cloves, minced
Freshly cracked black pepper

Cook tortellini per directions on package. Drain and toss with pesto sauce.

In a medium sauce pan, heat EVOO over med-high heat. Add garlic and shrimp. Sauté shrimp until they turn pink. Add asparagus and toss with garlic and shrimp. Season with pepper. Do not overcook shrimp or they will become tough.

Plate tortellinis, top with shrimp and asparagus and sprinkle with parmesan cheese.

No comments:

Post a Comment