Seafood tortellini
Nutritional information
- Per serving:
- Calories 699
- Protein 35 g
- Fat 32 g; Carbohydrate 78 g
- Fiber 5 g; Iron 4 mg; Calcium 568 mg
- Sodium 1847 mg.
These seafood tortellini transform a weeknight dinner into a mouthwatering dish! The shrimp and scallop mixture blends with perfectly al dente tortellini, French shallots, white mushrooms, and baby spinach for an ultra-comforting result. The basil pesto, which ties everything together, adds a fresh and fragrant touch. Easy to prepare, this recipe ticks all the boxes for a dinner you'll gladly embrace when you want a delicious meal, even on busy weeknights.
Ingredients
500 g (approximately 1 lb) of prosciutto tortellini
15 ml (1 tbsp) of olive oil
1 pack of frozen mixed shrimp and scallops (300g), thawed
125 ml (1/2 cup) chopped dried (French) shallots
1 container of 227g sliced white mushrooms
500 ml (2 cups) of 5% dairy cooking mix
125 ml (1/2 cup) chicken broth
15 ml (1 tbsp) of cornstarch
500 ml (2 cups) of baby spinach
30 ml (2 tbsp) of basil pesto
30 ml (2 tbsp) of fresh lemon juice
250 ml (1 cup) of grated Parmesan cheese
Pepper to taste
Steps
Cook the pasta al dente in a saucepan of boiling salted water. Drain.
In the same pan, heat the oil over medium heat. Brown the shrimp and scallops for 1 to 2 minutes on each side. Set aside on a plate.
In the saucepan, cook the shallots and mushrooms for 2 to 3 minutes.
Add the milk mixture and stock. Bring to a boil, then simmer for 3 to 4 minutes over low-medium heat.
Meanwhile, dissolve the cornstarch in a little cold water in a small bowl.
Return the pasta to the pot. Add the shrimp and scallops, spinach, pesto, lemon juice, and cornstarch slurry. Stir. Heat for 1 to 2 minutes.
Divide the pasta among the bowls. Top with parmesan cheese, then season with pepper.
