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Gravel & Dine

Spicy Shrimp and Sun Dried Tomatoes with Tortellini in a White Wine Butter Sauce

A super easy, spicy shrimp and pasta dish that comes together in about twenty minutes.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2
Course: Main
Ingredients Method

Ingredients
  

  • 10 oz cheese tortellini
  • 4 cloves garlic minced
  • ½ c sundried tomatoes packed in oil, plus 2 T oil from jar
  • 1 t red pepper flakes or to taste
  • 20 shrimp 31-40 size, peeled, deveined, tails removed
  • ¼ c white wine
  • 1 T butter
  • Kosher salt pinch
  • ¼ c parsley minced
  • Parmesan cheese

Method
 

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, heat 2 T of oil from the sundried tomato oil from the jar in a 10 inch pan over medium heat for 30 seconds to a minute until garlic is fragrant. Add red pepper flakes.
  3. Add shrimp to pan and cook for 3-4 minutes or until done – they will be curled and opaque.
  4. Remove shrimp and sundried tomatoes from pan.
  5. Add white wine and butter and bring to a simmer. Season with a pinch of salt. Reduce for 3-4 minutes.
  6. Add pasta to the pan and toss to coat with white and butter sauce. Add back shrimp and sun dried tomatoes as well as parsley and toss together.
  7. Transfer to bowls and sprinkle with parmesan cheese before serving.