Cheese Tortellini with Shrimp and Broccoli

Cheese Tortellini with Shrimp and Broccoli

From the kitchen of: Carolyn Tabacchini, Wilton, Connecticut

1 lb. cheese tortellini (fresh or frozen)

1 cup olive oil

3 to 6 cloves garlic, minced

Salt

1/4 cup fresh parsley, chopped

1 cup chicken broth or stock

1 large bunch broccoli, cut into florets

1 lb. jumbo shrimp

Step 1
Put a large pot of salted water on to boil for the tortellini. While it is boiling, heat the olive oil, garlic, salt and parsley in a small saucepan over very low heat. Let simmer a couple of minutes and turn heat off. Set aside.

Step 2
Meanwhile, boil tortellini for desired amount of time and remove tortellini, but set aside the water it cooked in (you will need it to cook the shrimp).

Step 3
Put the broccoli florets in a microwave-safe bowl with a couple of teaspoons of water and cover with plastic wrap. Cook for 2 to 4 minutes until firm but cooked. Set aside.

Step 4
In a large saucepan, cook the shrimp in the tortellini water for 2 minutes if raw, 30 seconds if cooked. Add shrimp and broccoli to tortellini. Now add the chicken broth to the olive oil mixture and reheat till it is fully heated. Pour this mixture over pasta. Serve with grated Parmesan or pecorino Romano cheese. Enjoy!