Restaurant-quality shrimp tortellini straight from the freezer

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If you’re feeling lazy and can’t decide between reheating something in the freezer or boiling water for pasta, there’s a middle-ground dish that’s sure to upgrade your lazy weeknight meals: shrimp and pea tortellini. It’s made almost entirely from frozen ingredients and ready in 20 minutes, less time than it takes to boil water and cook dry pasta. The flavors are so fresh, no one will believe it wasn’t a labor of love.
The only “fresh” ingredients required are prosciutto, a lemon, a splash of white wine, and some Parmesan cheese. And if you’re missing one or two ingredients, don't worry: The meal will still be delicious.
Cooktop Cove
Quick and easy shrimp tortellini
10 minutes
10 minutes
20 minutes
Three slices prosciutto
2 tablespoons olive oil
One 14-ounce package frozen tortellini
1/2 cup frozen peas
2 cups frozen shrimp, thawed and rinsed
1/3 cup water
One splash white wine
Juice of 1 lemon
Salt and freshly ground black pepper
1/4 cup Parmesan cheese
Heat a large skillet over medium-high heat. Add the prosciutto and cook until the slices begin to curl, about two minutes. Flip and cook until browned on the other side. Transfer to a paper towel-lined plate to drain.
Return the pan to the heat, and add the olive oil. Heat for about a minute before adding the tortellini in a single layer. Cook two to four minutes until they're browned on the bottom.
Carefully add the frozen peas, shrimp, water and white wine to the pan. Cover with a fitted lid, and let it steam for about five minutes.
Remove the lid, and add the lemon juice, salt and pepper. Stir and remove from heat. Sprinkle with black pepper, crumble the prosciutto over top, and finish with the grated Parmesan. Serve immediately.
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