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Shrimp Tortellini Summer Pasta Salad

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Chef Nick Stellino is making a summertime dish perfect for your next party.
INGREDIENTS:

PIKKIO PAKKIO SAUCE:

  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped oregano or 2 teaspoons of dry
  • 2 tablespoons minced white onions
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup browned pancetta, cut into 1/4″ dice or chopped browned bacon
  • 2 cups canned Italian peeled tomatoes, drained and chopped (retain drained juice; see below)
  • 1 cup canned tomato juice
  • 1 teaspoon C&H Golden Brown Sugar

CONZATO:

  • 1 pound cooked medium shrimp
  • 1 pound cooked ravioli or tortellini with your favorite filling at room temperature; stir in 2 tablespoons of olive oil to prevent sticking.
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh chopped basil or parsley.
  • 1/4 cup grated Parmesan or Romano cheese

Shrimp Tortellini Summer Pasta - Home & Family

DIRECTIONS:

  1. Add all the ingredients for the Pikkio Pakkio sauce to a large salad bowl. Cover and place in the refrigerator for 1 hour.
  2. Add the shrimp, tortellini, and remaining Conzato ingredients to the sauce. Mix well to incorporate all of the flavors and you’re ready to serve!
  3. Serve with extra grated cheese on the side in individual portions or my favorite way: family style in a large Italian ceramic bowl.

Chef’s Tips: If possible, let the Conzato rest for an hour before serving. This allows the flavors to further develop.

Download an e-copy of Nick's cookbook here >>

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