Tortellini with Shrimp and Arugula
A long time ago (1959) I was in the Coast Guard and stationed in Libya. When Christmas came they divided the crew up and gave us a week liberty in Naples. Two of my buddies and I took a train from Naples up to Rome and had a great time. This is a pic of the coliseum that I took with my polaroid camera. (High tech at the time)
On the day that we were at the coliseum we had lunch at ristorante nearby. I decided to order Tortellini. I heard that in Italy they served it different then what I was used to, growing up in New Jersey. Wow, it was good! It was cooked in chicken broth and they served it in a bowl with a little of the broth. With some very good bread, cheese and wine. What a meal! Here is a little more about our visit to Rome.
Tortellini Secret
Tortellini is a secret weapon to always have on hand for a quick and easy meal when you don’t feel too adventurous, and are really rushed for time. Tonight’s Tortellini with Shrimp and Arugula came together quick and easy and turned out great. Gnocchi pasta is another weeknight hero. They both cook real fast and often are part of one pot meals.
Tonight, I had some Tortellini on hand that had a smoked mozzarella and sun dried tomato filling.
The How to do it
You will need a pot of water on the stove for the tortellini. Add the Tortellini right away. Put a skillet on at medium high and lightly spray or wipe it with some extra virgin olive oil. When the skillet gets hot lay the shrimp out in it. While the shrimp and tortellini are cooking, chop up the garlic.
When the Shrimp has seared on one side turn them over. When they are pink on both sides and opaque in the middle they are ready for the next step.
Which is, add the rest of the olive oil. Push the shrimp out to the sides of the skillet and put the garlic in the middle. Just cook the garlic until it starts to brown on the edges and/or you can smell it cooking.
Turn the heat down to medium low and add the tortellini and the arugula.
Spinach also works if you can’t find any arugula. Stir it all together and as soon as the arugula starts to wilt serve up your Tortellini with Shrimp and Arugula.
We had some of Poppop’s homemade bread and some chianti with ours and really enjoyed it.
Here are some other Tortellini and Gnocchi recipes to keep in your game plan.
Tortellini with Shrimp and Arugula
Ingredients
- 1/2 cup extra virgin olive oil
- 10-14 large shrimp peeled and deviened
- 1/2 pound Tortellini
- 2 cloves garlic chopped
- 2 large handfulls fresh arugula or spinah
- 1 pinch black pepper
- grated parmesan cheese for serving
Instructions
- You will need a pot of water on the stove for the tortellini. Add the Tortellini right away. Put a skillet on at medium high and lightly spray or wipe it with some extra virgin olive oil. When the skillet gets hot lay the shrimp out in it. While the shrimp and tortellini are cooking, chop up the garlic.
- When the Shrimp has seared on one side turn them over. When they are pink on both sides and opaque in the middle they are ready for the next step. Which is, add the rest of the olive oil. Push the shrimp out to the sides of the skillet and put the garlic in the middle. Just cook the garlic until it starts to brown on the edges and/or you can smell it cooking.
- Turn the heat down to medium low and add the tortellini and the arugula. Spinach also works if you can’t find any arugula. Stir it all together and as soon as the arugula starts to wilt serve up your Tortellini with Shrimp and Arugula.
Nutrition
