This is the perfect dish because the Kid loves pasta and the Baby loves shrimp. And I love when no one complains. Winner all around!
1 pound tortellini
2 Tablespoons butter
1 shallot, chopped fine
1 pound shrimp
2 teaspoons lemon zest
Little cheese filled tortellini are perfect in this dish. Bring a large pot of water to a boil and cook the tortellini according to directions. Drain, do not rinse – and set aside.
Milder than an onion or even garlic, I love shallots because they bring out the best flavor in seafood, I think.
In a skillet, saute the shallot in the butter, then add the shrimp. Isn’t it lovely how just a few seconds will give you such a nice color of pink! Season with lemons zest and salt and pepper.
Toss the tortellini with the shrimp. Serve.
It’s much tastier with a heart shaped piece of toast, wouldn’t you agree?
Really, this is the easiest dinner ever – I like to keep frozen pasta and shrimp in my freezer for a super quick meal, again – no complaints!