Shrimp Tortellini with Creamy Pesto

Nervous about a dinner date, and want to make something tasty but easy? This shrimp tortellini with creamy pesto is the perfect recipe.

• 1 Pound Tortellini
• 1 Pound Whole Shrimp, Shelled and Deveined
• 4 Garlic Cloves
• 3 Cups Fresh Basil Leaves, Stemmed
• 1/2 Cup Fresh Parsley, Chopped
• 3/4 Cup Grated Parmesan Cheese
• 1/2 Cup Olive Oil
• 1/4 Cup Toasted Pine Nuts
• 2 Cups Cream

Directions:

1. Toast pine nuts by tossing them in a dry skillet over medium heat until lightly browned and aromatic.
2. Combine basil, parsley, garlic, parmesan cheese, olive oil, and pine nuts in the bowl of a food processor or blender. Blend to a smooth paste.
3. Prepare pasta according to package directions.
4. When pasta have two minutes left to cook, add shrimp and cook 2 minutes more.
5. Drain the pasta and shrimp, and set aside.
6. After you've drained the pasta, spoon the pesto into the pot you used to cook the pasta, and lightly sauté over medium heat until aromatic.
7. Add cream and stir constantly until heated through and beginning to thicken, about 3 minutes.
8. Toss in drained pasta and shrimp and stir to coat through.

Tips:

1. Make the pesto ahead of time, and peel and devein the shrimp if they don't come that way. That way when your date arrives, you only have to cook the main dish.

2. If you're REALLY nervous, you can also buy prepared pesto.

3. To add some additional flavor and color, throw in some chopped sun-dried tomatoes and chopped yellow or orange peppers when you add the shrimp to the boiling water.