August 25th may be my birthday, but I’ve decided to share with you all my family’s ALL TIME FAVORITE recipe. It is disgustingly easy and quick, which makes it one of my favorite recipes, and is OMG yummy which makes it a recipe that family I haven’t seen in months comes out of the woodwork for… (that last bit is true btw LOL) The recipe is SHRIMP TORTELLINI in newburg cream sauce. Now, down to business!
First, I am going to give you the way I personally make it, and then I’m going to tell you a perfectly good “cheater” way to make it… Try both… tell me which you like better, I’d love to know!
- 2 teaspoons shallots, minced, or finely minced onion
- 2 tablespoons butter
- 2 tablespoons garlic
- 2 teaspoons paprika
- 1/2 cup dry sherry
- 2 tablespoons tomato paste
- 2 teaspoons brandy or dry sherry
- 1/8 teaspoon dried thyme
- pinch cayenne pepper
- 1 packet Knorr Parma Rosa Sauce mix (dry)
- 1 c. milk
- 2 family size package cheese tortellini (we like cheese & garlic)
- 1 lb frozen, peeled shrimp (not the tiny shrimp cocktail shrimp, use standard size shrimp or a little larger)
In a large pot filled about 2/3 rds full of water, start the water to boil. While the water is heating up, in a normal/large frying or saute pan, you’re going to start the sauce.
Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.
The water should be boiling in the pot by now, add the tortellini to the water and cook per the instructions. When the tortellini looks ALMOST done, add the peeled shrimp to the pot. You only want the shrimp to cook for 2-3 minutes, do not overcook it! ***If you want to add a vegetable, I love adding a bag of frozen broccoli crowns at the same time I add the shrimp, it’s a really nice addition to the dish.***
Add the brandy or sherry to the saute pan, the Knorr Parma Rosa dry mix, the milk and cook a few minutes longer. Add the thyme, and cayenne. Cook for 2 minutes more.
The pasta & shrimp should finish a minute or so before the sauce, strain the tortellini and shrimp, then place BACK IN THE WARM POT. Take the finished sauce & pour over the tortellini and shrimp.
Salt & pepper to taste. Mix & Serve warm.
If you’ve done this right, the whole process with both pans only takes about 8-10 minutes from start to finish and both pans finish just about the same time, making this a REALLY fast dish as there is NO PREP TIME REQUIRED. This makes a large pot that feeds my family of 6 and allows my boys to get seconds because they are just pigs when it comes to this dish. LOL 🙂 It’s really great to save any leftovers if you can scoop them aside without the family knowing, because this makes a fantastic lunch for work also.
Now… the cheater version:
This makes more of a basic cream sauce, not the Newburg sauce like the recipe above. Both versions take about 10 minutes, cook w/what you have on hand. 🙂
2 family size package cheese tortellini (we like cheese & garlic)
1 can cream of asparagus soup
1 can cream of celery soup
1 lb frozen, peeled shrimp (not the tiny shrimp cocktail shrimp, use standard size shrimp or a little larger)
1 bag frozen broccoli bits
Boil the tortellini per the instructions, usually around 8 minutes I think. The last two minutes, place the frozen shrimp and the broccoli bits in the boiling water with the noodles. The hot water not only defrosts but cooks the shrimp in the two to three remaining minutes. Strain the noodles and shrimp. Put the noodles and shrimp back in the warm pan and place it back on the burner but turn the burner off. The residual heat of the burner as it cools is perfect for this next step. Empty the soup and milk over the noodles. Mix everything together, and make sure the noodles and shrimp are coated nicely with the sauce. Salt & pepper to taste.