Tortellini Shrimp Skewers With Sun Dried Tomato Sauce Recipes

TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE

Steps:

• Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.

TORTELLINI SKEWERS

Steps:

• Mix together the olive oil, pesto and vinegar in a bowl.
• On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
• Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

Steps:

• Prepare pasta according to package directions.
• Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
• Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

SHRIMP AND TORTELLINI SKEWERS WITH DIP

Steps:

• Cook tortellini according to package instructions.
• Heat the olive oil in a nonstick frying pan, saute the minced garlic for several minutes until tender.
• Add the shrimp and heat through.
• Drain the tortellini and add to the shrimp.
• Mix throughly and remove from heat.
• When cool enough to handle, thread the skewers with a tortellini, a shrimp, a tortellini, a shrimp, a tortellini, a cherry tomato.
• Arrange on serving platter and serve with dip.
• Dip: Heat skillet over medium heat, add the unpeeled garlic and cook (turning) until skin is browned on all sides and garlic is softened, about 7 minutes.
• Cool the garlic then peel and mash.
• Mix the mashed garlic, mayonnaise, parmesan, pesto, milk and pepper throughly and put in serving dish.

TORTELLINI SKEWERS

Steps:

• Combine tortellini with pesto sauce and mix well.
• Cut each tomato into 4 strips.
• Place one tortellini onto a skewer, followed by a piece of sundried tomato. (I found it most effective to hook each piece of sundried tomato to the skewer twice).
• Add another tortellini and tomato piece, ending with a third tortellini.
• Chill until ready to serve.

TORTELLINI SKEWERS AND SUNDRIED TOMATO SAUCE

Steps:

• Prepare the tortellini as directed. Add a little fresh water to the cooked tortellini to keep them from sticking together. Thread 24 4-inch skewers with 3 tortellini each. Arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley and 1 tablespoon of the basil. In a small mixing bowl, mix together the remaining parsley, basil, oil, Parmesan, lemon juice, garlic, sundried tomatoes, cayenne pepper, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into when serving.

TORTELLINI-SHRIMP KABOBS

Steps:

• Cook and drain tortellini as directed on package; cool.
• Place dressing in shallow bowl. Stir in tortellini, shrimp and tomatoes. Cover and refrigerate 1 to 2 hours, stirring once to coat.
• Drain tortellini mixture. Thread tortellini, shrimp and tomatoes alternately on each of twelve 8-inch skewers.