Mediterranean Shrimp Tortellini

Happy Friday!!

We finally got back yesterday afternoon after our three week Christmas/ New Years excursion and man oh man, am I ever beat. I’ve been doing load after load of laundry ever since I walked through the door yesterday. I’m really happy today is Friday and really excited to share this recipe today!

Guess what? I’m involved in a new project and that is developing a few recipes for Barefoot Wine! I already knew that I loved their Chardonnay {and you really can’t beat the price, either!!} so I was very excited to get cooking and come up with a few easy weeknight recipes featuring their wine. This was the first recipe I developed and Adam and I both just went crazy over it. It’s super easy to throw together and fancy enough for a dinner party! Plus, it involves a lot of wine. What could be better?

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s about it.

Name that movie!!!

In this dish, I chose the saute method with some garlic and shallot, and then made a slurpable white wine sauce using Barefoot Chardonnay, sundried tomatoes, olives and feta cheese.

I wanted to drink it through a straw. That’s how amazing this sauce was.

Just look at it. Ain’t she pretty? Now add some cheese tortellini in their and you’ve got yourself a MEAL.

Leftovers heated up fabulously the next day and it paired well with, you guessed it, more Chardonnay. I actually made this for a special date night meal right before we left for Christmas. I think y’all are going to love it.

Mediterranean Shrimp Tortellini

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Serves 4

Ingredients:

1 lb raw shrimp, deveined with tails on or off

1 shallot, minced

2 cloves garlic, minced

1 tbsp olive oil

4 sundried tomatoes packed in oil, chopped

1/3 cup pitted kalamata olives, roughly chopped

10 oz package fresh cheese tortellini

1 cup Barefoot Chardonnay

¼ cup heavy cream

½ cup feta cheese, crumbled

salt and pepper to taste

Directions:

Heat a large pan over medium heat. Add the olive oil then add the minced garlic and shallot. Saute briefly, until shallot is translucent and soft. Add the raw shrimp and continue sautéing for about three minutes, until cooked through. Transfer shrimp to a plate to keep warm.

Cook the tortellini according to package directions in boiling water then drain and set aside.

Add the sundried tomatoes and olives to the skillet. Saute for about two minutes. Now add the wine and bring to a simmer. Continue simmering for about 10 minutes. This is when you cook the alcohol out of the sauce so all you’re left with is the delicious wine taste.

Slowly drizzle in the cream to the sauce and continue simmering for a few more minutes. Add the shrimp and tortellini to the pan. Season with a little salt and pepper to taste.

Toss the pasta with the feta cheese and serve immediately.

Time:

20 minutes