Paella-inspired Tortelloni with Shrimp, Peas and Peppers
15-20
min
cooking time
6
servings
easy
difficulty

Paella-inspired Tortelloni with Shrimp, Peas and Peppers

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Ingredients

  • One 20-ounce package Giovanni Rana Chicken Mozzarella Tortelloni
  • 4 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 8 ounces 16-20 count shrimps, cleaned
  • 1 cup fresh spring peas
  • 1 yellow bell pepper, cut into small dices
  • 2 tsp powdered saffron
  • 3 tbsp fresh parsley, finely chopped
  • Salt and pepper to taste
15-20
min
cooking time
6
servings
easy
difficulty

Preparation

Heat 4 tablespoons extra virgin olive oil and a garlic clove in a large skillet over medium-high heat. Add spring peas and diced yellow bell pepper and cook for 5 minutes. Then add shrimps and cook until they become pink. Season with salt and pepper and set aside.

Cook the Tortelloni in boiling salted water according to package instructions. In the meantime, dissolve 2 teaspoons powdered saffron in 1/2 cup of cooking water. Set aside.

Add the Tortelloni to the other ingredients and sauté in the skillet for one more minute, adding the saffron dissolved in cooking water. Top with chopped fresh parsley and serve.


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