Cheese Tortellini with “Arugula Pesto” and Pan Seared Shrimp

Posted at: 05/31/2013 12:58 PM | Updated at: 06/01/2013 9:39 AM
By: Ben Gorenstein

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Cheese Tortellini with “Arugula Pesto” and Pan Seared Shrimp

from Tops American Grill, Bakery & Bar (click the link for their website)

3 Tblsp. Extra Virgin Olive Oil
5 each  Large Shrimp
2 oz.  White Wine
3 – 4 oz.  Arugula Pesto (recipe below)
12 oz.  Cheese Tortellini – fully cooked
5 each  Grape Tomatoes - cut in half
Salt & Black Pepper - TO TASTE
2 oz.   Vegetable Stock – If needed
• Place olive oil in a HOT sauté pan.
• Sprinkle shrimp with a touch of salt & pepper and pan sear shrimp on both sides until pink.
• Deglaze pan with white wine.
• Add pesto.  Continue cooking for 30 seconds, making sure pesto coats all sides of shrimp.  NOTE: If pesto is too thick, add a touch of Vegetable broth or stock to achieve consistency. (Shrimp stock or Chicken Stock may be substituted)
• Remove shrimp from pan and set shrimp aside.
• Add cooked tortellini, toss and cook for another 30 seconds.
• Place pasta in dish, add shrimp on top and garnish with grape tomatoes.
Arugula Pesto
¾ cup   Shelled Pistachios
• Note: If pistachios are RAW and UNTOASTED, Place the pistachios in a bowl and add 1 tablespoon
melted butter.  Stir to lightly coat. Place pistachios on a baking sheet and bake at 325 degrees (8-10 minutes) until they get a golden brown color. – Do this step ahead of time and let the pistachios cool.
6 oz.  Baby Spinach
2 cups   Arugula
2 cups   Flat-Leaf Parsley
4 each  Chopped Scallions
2 cloves Garlic
1 cup  Extra Virgin Olive Oil
¾ cup  Shredded Asiago Cheese
Salt & Black Pepper - TO TASTE
• Place Pistachios, Baby Spinach, Arugula, Parsley, Scallions and Garlic in bowl of a food processor and blend for one minute.
• With processor running, gradually add the extra-virgin olive oil until fully incorporated.
• Place in a bowl and stir in Asiago cheese, salt and pepper.



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