Tortellini, Shrimp, and Vegetables With Spinach-basil Sauce

Recipe by Toby Jermain




  • Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
  • This recipe is really just an Italian stir-fry.
  • Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
  • Bring all ingredients to room temperature before starting to cook.
  • Cook tortellini according to package directions.
  • Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
  • Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
  • Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
  • Combine parsley, basil, oregano, and scallions, and set aside.
  • Combine wine and sherry, add bouillon granules, and stir to dissolve.
  • Stir in cornstarch, and set aside.
  • Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
  • Add chopped onion, and cook for 1 minute.
  • Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
  • Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
  • Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
  • Add red bell pepper and tomatoes, and saute for 1 minute.
  • Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
  • Cook for about 2 minutes, stirring and tossing constantly.
  • Add spinach, and stir to combine.
  • Add cream and Parmesan cheese, and stir to combine.
  • Add tortellini and asparagus, and toss gently.
  • Stir wine-cornstarch mixture, and pour over all.
  • Add Gorgonzola cheese and walnuts, and stir gently to combine.
  • Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
  • Adjust seasoning to taste with salt and more freshly ground black pepper.
  • Pass more freshly grated Parmesan cheese on the side if desired.
  • Serve with a crisp vinaigrette salad and hot garlic bread.