Garlicky Tortellini with Shrimp and Arugula

With the bold but simple flavors of shrimp scampi in mind, we created a dish that combines tortellini with tender shrimp and a garlicky, lemony sauce. Best of all, everything—sauce, pasta, and shrimp—is cooked in a single pot. For an intense but balanced garlic flavor, we cooked a generous nine cloves of garlic with olive oil and red pepper flakes slowly over low heat, which gave our sauce a deep, garlicky flavor and subtle sweetness. A paste of raw garlic and olive oil, added at the end of cooking, contributed a punch of fresh garlic flavor and heat. Though chicken broth might seem unusual here, we preferred its flavor, when combined with white wine and water, over clam juice for the sauce (the clam juice masked the subtle complexity of the shrimp). Poaching the shrimp right in the sauce was both easy and ensured a moist and tender texture. Wilted baby arugula added color and a hint of spiciness, while lemon zest, lemon juice, and parsley, stirred in at the end, contributed brightness and reinforced the traditional scampi feel. You can substitute two 9-ounce packages or one 20-ounce package of fresh cheese tortellini for the dried tortellini; increase the broth to 1½ cups and reduce the water to 1 cup. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.

INGREDIENTS:

• 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• Salt and pepper
• 11 garlic cloves, peeled, 2 minced to a paste (see note), and 9 minced
• ¼ cup extra-virgin olive oil
• ¼ teaspoon red pepper flakes
• ½ cup white wine
• 2½ cups water
• 1 cup low-sodium chicken broth
• 12 ounces dried cheese tortellini
• 5 ounces (5 cups) of baby arugula
• 2 tablespoons minced fresh parsley
• ½ teaspoon grated lemon zest plus 2 tablespoons juice

PREPARATIONS:

1. Season shrimp with salt and pepper in a bowl, cover and refrigerate until needed. In a separate bowl, combine garlic paste and 2 tablespoons of oil.
2. Cook the remaining 2 tablespoons of oil, minced garlic, and pepper flakes in a Dutch oven over low heat, stirring constantly, until garlic is sticky and golden, about 4 minutes.
3. Add wine, increase heat to medium-high, and simmer until nearly evaporated about 2 minutes.
4. Stir in water, broth, and tortellini and cook at a vigorous simmer, stirring often, until tortellini are tender and the sauce is thickened, 6 to 9 minutes.
5. Gently fold in shrimp and continue to cook until shrimp are cooked through about 3 minutes.
6. Off heat, stir in the garlic-oil mixture, arugula, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste and serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• You can substitute fresh cheese tortellini for the dried tortellini, adjusting the broth and water quantities accordingly.
• If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.

TIPS:

• Make sure to refrigerate the seasoned shrimp until needed to keep them fresh.
• Stir the garlic, olive oil, and red pepper flakes constantly while cooking over low heat to prevent burning.
• Adjust the cooking time for the tortellini according to the package instructions for the specific brand you’re using.
• Use a large pot or Dutch oven to have enough space to cook all the ingredients together.
• Taste and adjust the seasoning with salt and pepper before serving.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 480
• Fat: 18g
• Saturated Fat: 3.5g
• Cholesterol: 230mg
• Sodium: 780mg
• Carbohydrates: 41g
• Fiber: 4g
• Sugars: 3g
• Protein: 34g

This one-pot shrimp scampi tortellini recipe is a flavorful and convenient dish that brings together the delicious combination of shrimp, garlic, and lemony sauce. By cooking everything in a single pot, you save time on cleanup while ensuring all the flavors meld together beautifully. The slow-cooked garlic, aromatic red pepper flakes, and the addition of white wine create a rich and complex sauce that perfectly complements the tender shrimp and cheese-filled tortellini. The wilted baby arugula adds a vibrant touch and a hint of spiciness, while the lemon zest, lemon juice, and parsley bring a refreshing brightness to the dish.

This recipe can easily be customized to your taste by adjusting the amount of garlic, red pepper flakes, or lemon zest according to your preference. You can also substitute fresh cheese tortellini for a slightly different texture. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this shrimp scampi tortellini is sure to be a hit. Enjoy the convenience and the mouthwatering flavors of this simple but satisfying meal.