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Tortellini with Asparagus and Shrimp

Tortellini with Asparagus and Shrimp

Time Involved
< 30 min
# of Ingredients
Skill Level
1 tbsp (15mL) 
Vegetable oil
Leek, washed and cut into half moons
Asparagus spears, trimmed and cut into 1 inch (2.5 cm) pieces
1 (350g) 
Package OLIVIERI® Tortellini with Cheese
2 cups (500mL) 
Fully cooked shrimp
¼ tsp (1mL) 
Red pepper flakes
1 (300mL) 
Tub OLIVIERI® Rose Sauce
1 tbsp (15mL) 
Lemon juice
Salt and pepper to taste

HEAT oil in a large skillet over medium-high heat.

COOK leeks and asparagus for 3-4 minutes or until leeks become soft. Meanwhile, cook tortellini in a large pot of boiling salted water for 6-8 minutes.

ADD shrimp, red pepper flakes and rose sauce. Stir to heat through.

COMBINE drained pasta with sauce and lemon juice. Adjust seasoning and serve immediately.

TIP: Use only the pale green and white part of the leek. Begin by cutting the leek in half lengthwise. Cut the leek crosswise into half moons and soak in a large bowl of water to remove dirt. Skim the surface of the water to retrieve the leeks, leaving the dirt in the bottom of the bowl.

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