If you follow me on Twitter, you may be familiar with my Saturday morning tweets which usually say something like “Off to do the usual Saturday morning stuff. I’m so domestic, I can’t stand myself”. And that “stuff” always involves food shopping.
I love food shopping. I hear there are people who hate food shopping; I don’t speak to those people. No, that’s not entirely true. I don’t understand people who hate food shopping.
What could be more fun than going to the supermarket? You buy stuff to cook with, you make it and then you eat it!
Unless you don’t feel like running out to the supermarket or cooking, of course. And today’s one of those days for me. I picked up a pound of frozen shrimp and some cheese tortellini at the supermarket last week and put them in the freezer, knowing I’d be looking for them sooner rather than later.
So, tonight’s dinner is going to be a shrimp and tortellini salad with semolina bread. The tortellini salad is my take on “Dom’s Seafood Pasta Salad” from ““Eat This!”. The original recipe calls for dressing that’s made with olive oil, fresh lemon juice, basil leaves, minced garlic and grated Parmesan cheese, which is pesto. There’s good commercial pesto out there, and that’s what I usually use. It is better with homemade pesto, but if you’d prefer to use your own, go for it.
The original recipe serves 8 to 12 people, but I’ve scaled it down to serve 4-6.
Tortellini and Shrimp Salad
- 1 pound of cheese tortellini (do not defrost frozen tortellini!)
- 1 pound of medium or large shrimp, in the shell
- About ½ cup of pesto
- Juice of ½ lemon
- finely grated Parmesan, if you like
- salt and freshly ground black pepper, to taste
- Bring a pot of water to a boil. Add a teaspoon of salt, and bring the water back up to a boil.
- Add the tortellini, give it a good stir, lower the heat to a simmer and let it cook for about 2 minutes. Once they start floating to the top, they’re about done. Fresh torts should be done by then and frozen ones might need another minute or two. If you’re in doubt, scoop one out and eat it, lol!
- When the torts are done, drain them in a colander. Put them into a large mixing bowl.
- Once again, bring a pot of water to the boil, add a teaspoon of salt, and bring the water back up to the boil. Add the shrimp, give it a good stir, and lower the heat to a simmer.
- Cook until the shrimp are pink; this will take only around 5 minutes or so. When they’re pink, they’re done!
- Drain them in the colander, rinse them with cold water and peel. Add the shrimp to the tortellini.
- Add the pesto, lemon juice, salt and pepper to the salad. Give everything a good toss and see if it needs anything.