One-Pan Trattoria Shrimp & Tortelloni Bake

Name: One-Pan Trattoria Shrimp & Tortelloni Bake with a Crispy Parmesan Panko Topping
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 clove Garlic; 2 Tomato; 1/4 cup Breadcrumbs; 3 tbsp Parmesan Cheese; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 1 Mushroom; 4 tbsp Cream Cheese; 1 1/2 oz Tomato Paste; 9 oz Cheese Tortelloni; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper; 10 oz Shrimp; 1 tsp Cooking Oil

with a Crispy Parmesan Panko Topping

By Recipe0 System

Think a cheesy stuffed pasta can’t get any better? What about baking it in a creamy sauce with a crispy topping? In this recipe, we toss cheese-stuffed tortelloni in an herby tomato cream sauce, then top with Parmesan and panko breadcrumbs. Once broiled, it turns into a showstopping topping that’ll earn you plenty of oohs and aahs from your lucky fellow diners.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
2 Tomato
1/4 cup Breadcrumbs
3 tbsp Parmesan Cheese
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
1 Mushroom
4 tbsp Cream Cheese
1 1/2 oz Tomato Paste
9 oz Cheese Tortelloni
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper
10 oz Shrimp
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Heat broiler to high. Wash and dry produce.

Peel and mince garlic. Dice tomatoes.

In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.

Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, 3-5 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
2

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds.

Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes.

Add tomato paste; cook, stirring, 1 minute.

Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.

Use pan used for shrimp here.
3

Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat.

Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

Stir in shrimp along with butter.
4

Evenly sprinkle tortelloni with panko mixture.

Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning.

Garnish tortelloni with chili flakes if desired. Divide between plates and serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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