creamy shrimp marsala tortellini_____________________________Classic marsala gets an upgrade with plump juicy shrimp and cheese tortellini.
Ingredients
- 2 tbsp butter
- 10-12 oz cremini mushrooms, quartered
- 1 tbsp olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 cup marsala wine
- 1 1/2 cup vegetable broth or stock
- 1 pound large or jumbo shrimp
- 2 tbsp all purpose flour
- 1/2 cup milk (oat, whole, or heavy cream work)
- kosher salt and pepper, to taste
- 1 package cheese tortellini
Instructions
- Pat shrimp dry with paper towels and toss in flour. Season with salt and pepper. Set aside on a plate.
- Bring a large pot of salted water to a boil and cook tortellini according to package directions. Drain, toss in a bit of olive oil to prevent sticking, cover, and set aside.
- Melt butter over medium heat in a large skillet. Toss mushrooms into the skillet and season to taste with salt and pepper. Cook until mushrooms release their liquid and turn a deep golden brown, about 8-10 minutes. Remove about 3/4 of the mushrooms from the pan onto a plate.
- Add 1tbsp oil to the skillet. Set shrimp into skillet and cook for 2 minutes on one side, then flip and cook another 2 minutes until pink and firm. Set on plate with the reserved mushrooms. Stir shallots, garlic, and thyme until fragrant, about 1 minute. Pour in marsala wine and broth. Bring to low simmer and cook until liquid reduces by half, about 5-8 minutes.
- Add mushrooms and shrimp back to the cooking liquid. Stir in milk until sauce thickens. Remove pan from heat and stir in tortellini. Taste for salt and pepper. Enjoy!