Mediterranean Tortellini #Ragu

Ragú® Recipe Contest Entry. Pillows of tortellini are topped with balsamic grilled shrimp, Ragu's 7 Herb Tomato sauce, Kalamata olives, arugula, feta, and pine nuts for a Mediterranean treat.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb shrimp, shelled and deveined
• 1  tablespoon extra virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1  tablespoon extra virgin olive oil
• 2  teaspoons sea salt
• 1⁄2 teaspoon pepper
• 2  tablespoons butter
• 2  garlic cloves, minced
• 19  ounces  frozen  tortellini
• 2  cups  Ragú® Pasta Sauce (7 herb tomato sauce)
• 12  kalamata olives, each torn in half
• 1  cup arugula
• 6  tablespoons  crumbled feta
• 1⁄4 cup pine nuts

Directions

1. Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
2. Rinse shrimp with cold water and pat dry with paper towel. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip shrimp in olive oil mixture, using your hands to completely coat shrimp. Thread shrimp onto skewers. Grill 10-15 minutes on medium heat, turning once. Remove from heat, wrap in aluminum foil, and set aside.
3. Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
4. Add frozen tortellini to boiling water and cook according to package directions. Drain and set aside.
5. Add Ragu 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occassionally. Set aside while you remove shrimp from skewers.
6. In large pasta serving dish, combine tortellini with Ragu 7 Herb Tomato Sauce. Gently stir until all pasta is coated with sauce. Fold in shrimp, olives, and arugula. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.