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January 7, 2013

Mediterranean Shrimp Tortellini

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We don’t know about you, but we love quick, flavorful pasta dishes during the week.

Especially when that pasta is accompanied by a glass of delicious wine! The key, however, is to keep the preparation to under thirty minutes because, let’s be honest --- who has time for anything more?

This Mediterranean Shrimp Tortellini is just the type of dinner we love during the week. It’s incredibly flavorful and packed with shrimp, cheese tortellini, olives, sundried tomatoes and garlic. Oh, and let’s not forget the wine! There’s a lot of Barefoot Chardonnay in this dish and that’s what gives it its amazing flavor.

This pasta dish is simple, quick and absolutely delicious. Follow our easy step-by-step directions and don’t forget to sip some wine while you cook!

First, mince one shallot and two cloves of garlic. You could also use two teaspoons of minced jarred garlic but I do recommend fresh…especially when flavor is so important!

Grab a large pan and place it over medium heat on the stove. Drizzle in some olive oil --- a tablespoon should do!

Let the oil heat up for a couple minutes then add your minced shallot and garlic to the hot pan. Inhale deeply and sip your wine.

Let the oil heat up for a couple minutes then add your minced shallot and garlic to the hot pan. Inhale deeply and sip your wine.

Next comes the shrimp. We like to buy wild caught frozen shrimp from the grocery store and just let them defrost in the fridge overnight before we cook. Be sure they are deveined! You can take the tails off or leave the tails on --- it’s totally up to you. Add a pound of raw shrimp to your pan and toss with the garlic and shallot. Increase the heat to high.

Cook this for about three minutes, or until the shrimp are totally pink and cooked through. Now, transfer the cooked shrimp to a plate so you’re left with an empty skillet. Toss in some chopped sundried tomatoes and chopped olives. You can find sundried tomatoes on the grocery store aisle with the canned tomato sauce and pasta. They bring great Mediterranean flavor and just a touch of sweetness to any dish!

Reduce the heat of the pan to medium and bring a large pot of water to a boil on another burner. Once boiling, add a package of fresh cheese tortellini. This usually is found with the specialty foods in the grocery store. Try to use fresh and not dried for the best flavor! Cook the tortellini according to package directions --- about six minutes in boiling water. Then, drain and set aside.

Oh, here comes our favorite part! Adding the wine. Add a whole whopping cup of Barefoot Chardonnay to the sundried tomatoes and olives in the pan. Using a rubber spatula, get all the crusty bits from off the bottom of the pan and stir in the wine. This is called “deglazing the pan”. Increase the heat to high and bring the wine to a simmer. Continue simmering for about 10 minutes. Now is the time to add some cream! Oh yes. Because what’s a pasta sauce without cream and wine in it?

Look at that beauty! This is the point where you’ll want to take a little taste and see what the sauce needs --- a pinch of salt or pepper perhaps? Add the cooked shrimp, along with the tortellini, back to the sauce and toss well. Then, toss a handful of feta cheese on top! Feta makes everything better and helps give us that delicious Mediterranean flavor we are going for here.

Give the pan a shake and stir and you’re done! Plate that beauty up and get to it. We always recommend serving the same wine you cooked with because the pairing just works so well. A glass of Barefoot Chardonnay works brilliantly here. Trust us, this is a meal you’ll want to recreate time and time again.

 

 

 

1 lb raw shrimp, deveined with tails on or off

1 shallot, minced

2 cloves garlic, minced

1 tbsp olive oil

4 sundried tomatoes packed in oil, chopped

1/3 cup pitted kalamata olives, roughly chopped

10 oz package fresh cheese tortellini

1 cup Barefoot Chardonnay

¼ cup heavy cream

½ cup feta cheese, crumbled

salt and pepper to taste

  1. Heat a large pan over medium heat. Add the olive oil then add the minced garlic and shallot. Saute briefly, until shallot is translucent and soft. Add the raw shrimp and continue sautéing for about three minutes, until cooked through. Transfer shrimp to a plate to keep warm.
  2. Cook the tortellini according to package directions in boiling water then drain and set aside.
  3. Add the sundried tomatoes and olives to the skillet. Saute for about two minutes. Now add the wine and bring to a simmer. Continue simmering for about 10 minutes. This is when you cook the alcohol out of the sauce so all you’re left with is the delicious wine taste.
  4. Slowly drizzle in the cream to the sauce and continue simmering for a few more minutes. Add the shrimp and tortellini to the pan. Season with a little salt and pepper to taste.
  5. Toss the pasta with the feta cheese and serve immediately.

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