October’s Meal of the Month

Chicken and beef are usually the go-to proteins when the barometer starts to drop, but you end up getting into the soup and stew doldrums. Take a break from the typical fall fare with this rich shrimp tortellini skillet. The creamy sauce with just a hint of horseradish will be sure to warm you up, and the kids will love the melty goodness of fresh parmesan over the yummy circles of stuffed tortellini. The best part is, after the tortellini is cooked, everything gets thrown into a skillet making clean-up a breeze.

What You’ll Need:

• 1 lb. Rosina Tri-Color Cheese Tortellini
• 1 lb. Contessa Black Tiger Shrimp, thawed
• 2 tbsp. Butter
• 1 tbsp. Fresh Basil, chopped
• 2 tsp. Kirkland Minced Garlic
• 1 tsp. Creamy Horseradish
• 1 tbsp. All Purpose Flour
• 1/2 c. Heavy Whipping Cream
• 1/4 c. Fresh Grated Parmesan Cheese
• 4 slices Daily’s Precooked Hickory Smoked Bacon, crumbled
• Kosher Salt, to taste
• Black Pepper, to taste

Directions

Cook tortellini per package directions; drain. Melt butter in large skillet and cook shrimp until it begins to turn pink; approximately 2-3 minutes. Add the basil and garlic and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear. Stir in the flour; then add the whipping cream and Parmesan. Mix well; then add the cooked tortellini and crumbled bacon and stir until well combined. Sprinkle with extra cheese, salt, pepper and chopped basil for garnish.

As your side dish, try Alison’s Aspargus spears with sun-dried tomato vinaigrette. Just quick steam them until tender. Combine the sun-dried tomatoes with oil and vinegar dressing in blender or food processor. Arrange the spears on a serving platter and pour the dressing over the top for an added touch of elegance.

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