INGREDIENTS
- 1 pack of Spinach&Ricotta Tortelloni
- 120 g butter
- 2 cloves garlic
- 9 sage leave
- 450 g shrimps, peeled and deveined
- 3 shrimps halved (shell, tail and head on)
- 15 g bread crumbs
- salt and pepper to taste
METHOD
In a food processor blend butter with garlic, shrimps and sage. Cover the halved shrimps with a thin layer of the butter shrimp mixture. Sprinkle with bread crumbs, season with salt and pepper to taste. Place the shrimps onto a baking sheet and grill them 2-3 minutes until golden brown. Set aside and keep warm.
Cook Tortelloni according to package instructions. In the meantime heat the butter shrimp mixture in a large skillet over medium high heat until fragrant about 2-3 minutes. Drain Tortelloni add to the skillet and toss to combine. Season with salt and pepper to taste.
Divide Tortelloni among plates. Garnish each portion with 2 half shimps and serve immediately
INGREDIENTS
- 1 pack of Spinach&Ricotta Tortelloni
- 120 g butter
- 2 cloves garlic
- 9 sage leave
- 450 g shrimps, peeled and deveined
- 3 shrimps halved (shell, tail and head on)
- 15 g bread crumbs
- - salt and pepper to taste
METHOD
In a food processor blend butter with garlic, shrimps and sage. Cover the halved shrimps with a thin layer of the butter shrimp mixture. Sprinkle with bread crumbs, season with salt and pepper to taste. Place the shrimps onto a baking sheet and grill them 2-3 minutes until golden brown. Set aside and keep warm.
Cook Tortelloni according to package instructions. In the meantime heat the butter shrimp mixture in a large skillet over medium high heat until fragrant about 2-3 minutes. Drain Tortelloni add to the skillet and toss to combine. Season with salt and pepper to taste.
Divide Tortelloni among plates. Garnish each portion with 2 half shimps and serve immediately