20 oz. cheese stuffed tortellini (or preferred variety)
10 oz. cherry tomatoes, halved
3 tbsp. unsalted butter
1⁄4 cup extra virgin olive oil + 2 tbsp.
6-8 fresh Basil leaves, minced
Instructions
In a large bowl whisk together balsamic vinegar, garlic, salt & pepper; add shrimp toss to coat then allow shrimp to marinade in the refrigerator for at least 30 minutes.
Fill a 2 quart pot with water and bring to a boil over high heat, add tortellini and cook according to package instructions; drain and return to pot.
In a large skillet pan heat 2 tbsp. of olive oil over medium heat until hot, add tomatoes and sauté for 2-3 minutes.
Add shrimp and sauté for 8-10 minutes or until all shrimp have turned pink (do not over cook).
Meanwhile simmer butter, olive oil and minced basil over low heat; stir occasionally.
Once shrimp is cooked through add shrimp & tomatoes to the pot of tortellini, pour basil butter sauce over the top and mix until all ingredients are well coated. Season with additional salt & pepper as desired.
Serve & enjoy!
Notes
• Garnish with Parmesan or feta cheese if desired or additional minced basil.
• Add a squeeze of lemon juice and some lemon zest for a tangy zing!
• Substitute alternative pasta if desired.
Recipe by How to Have it All at https://www.howtohaveitall.net/shrimp-tortellini-basil-butter-sauce-recipe/