This week's seafood recipe features shrimp and everyone's favorite...pasta. I believe it is certainly safe to state that everyone has a passion for pasta...be it spaghetti and meatballs, linguine with clams, fettucini alfredo, etc. This "Italian Staple" comes in a wide variety of shapes, colors and textures. Pasta can be served in soups, as entrees, with sauces, sauteed, tossed with vegetables, meat, etc. However, my favorite way to prepare pasta is with seafood, vegetables and a cheese sauce.
Shrimp Tortellini with Gorgonzola Cheese Sauce.
4 garlic cloves, finely minced
2 pounds of tortellini, preferably fresh
1 pound gorgonzola cheese, crumbled
2 tablespoons greated parmesean cheese
fresh ground pepper to taste
salt to taste
2 cups dry white wine
2 teaspoons fresh parsley
In a heavy saucepan, bring wine to a boil, reducing by half; add cream bring to a boil; add raw shrimp;lower heat to a simmer; season to taste with freshly ground blacvk pepper, add nutmeg, and simmer uncovered for about 15 minutes or until reduced by one-third; bring six quarts water to a boil in a large pot, add salt, and cook the tortellini until tender; drain and return to the hot pot; remove cream sauce from the heat, stir in half of the Gorgonzola and all the parmesan, and pour over the tortellini; set over medium heat and cook gently, stirring constantly, for 5 to 8 minutes, or until cream has thickened slightly;i have absorbed some of the sauce; divide the tortellini among 6 heated plates, sprinkle each with the reservehalf of the
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