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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two. Ingredients:
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/2 cup sliced fresh mushrooms |
1/4 cup chopped onion |
1 garlic clove, minced |
1/4 cup butter, cubed |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon garlic salt |
dash dried basil |
dash dried oregano |
1 cup half-and-half cream |
1/4 cup white wine or chicken broth |
1-1/2 to 2 cups refrigerated three-cheese tortellini or tortellini of your choice |
1 bay leaf |
1/2 pound uncooked medium shrimp, peeled and deveined |
Directions:
1. In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times.
2. Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce. Yield: 2 servings.
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