Deli Delivers a Dynamite Dish
April 28, 2005

I’ve made this recipe several times lately because it is fast, light and pleases a crowd- or a single diner. I have served it for dinner, as a quick cold lunch, and for brunch- it’s a stunner served with a frittata. I love it because it is a one-pot meal that takes only five minutes to cook. The three sauce choices guarantee variety and up the “happiness factor” for everyone joining the meal. The short prep time can be completed a day ahead. Best of all, to shop for this meal all you have to do is grab something green, hit the deli section, then reach into the frozen seafood bin. Recipe serves four for dinner, or two with leftovers.

Shrimp & Tortellini  
-Bring a medium sized pot to boil.
- Add 1 pound of fresh (or frozen fresh) cheese tortellini (deli-case style)
- Boil 2 minutes, then add 2 cups of broccoli florets or asparagus, knuckle sized.
- Cook 1 minute.
- Add 1 pound medium-to-large shrimp (defrosted, peeled and cleaned).
- Cook 1-2 minutes, until the shrimp turn pink.
- Drain in a colander and toss with one of the following sauces:

Pesto Sauce
- Buy a good quality pesto in the deli section or:
- Place two handfuls of basil in a food processor along with 3 garlic cloves, one-half cup shredded parmesan cheese, and one-third cup toasted pine nuts. Process 30 seconds; leave motor running and drizzle in one half cup olive oil until a runny paste forms. Season to taste.

Salsa Sauce
- Choose a fresh, high quality salsa sauce from the deli section and add sour cream or cream fraiche to create a creamy consistency.

Marinara Sauce
- Delicious tomato Marinara is available fresh from the deli section, too!

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008