Lemon Tortelloni Palermo

Name: Lemon Tortelloni Palermo with Shrimp with Pesto, Roasted Bell Pepper & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp Sour Cream; 9 oz Tortelloni; 2 tbsp Cream Cheese; 1 Lemon; 10 oz Shrimp; 3 tbsp Parmesan Cheese; 4 tbsp Pesto; 1 Tomato; 2 unit Scallions; 1 Bell Pepper; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp; 1 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp

with Shrimp with Pesto, Roasted Bell Pepper & Parmesan

By Recipe0 System

Tender tortelloni are pretty much great in any form, but they’re especially great when packed with soft ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan- and pesto-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
9 oz Tortelloni
2 tbsp Cream Cheese
1 Lemon
10 oz Shrimp
3 tbsp Parmesan Cheese
4 tbsp Pesto
1 Tomato
2 unit Scallions
1 Bell Pepper
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp
1 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle each half with olive oil and season with salt and pepper. Arrange cut sides down.

Roast on top rack until tender, 20-25 minutes.
2

While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3

Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute.

Add tomato; cook, stirring, until slightly softened, 2-3 minutes.

Stir in cream cheese, pesto, and 1⁄3 cup water (½ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.

Use pan used for shrimp or chicken here.
4

Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes.

Reserve ½ cup pasta cooking water, then drain.
5

Transfer roasted bell pepper to a cutting board; thinly slice.

Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese melts and pasta is coated, 30-60 seconds.

Stir in bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.
6

Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Top tortelloni with shrimp or chicken.

Shrimp are fully cooked when internal temperature reaches 145°.

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