In a pot, bring water to a boil and add the frozen tortelloni. Allow to cook for 10-12 minutes or until fluffy (instructions are on package as well). Once cooked, drain and add a little butter or olive to keep them from sticking together.
While the pasta is cooking, season the thawed shrimp with salt, pepper and a bit of melted butter. Seasoning options for shrimp are endless so feel free to put your own twist on it! Lemon zest would go great with this dish! Once seasoned, place on grill (top rack if able) on medium heat. The shrimp can also be sautéed, but I love to grill so I generally always opt for that! If sautéing, simply add a desired amount of butter or olive oil and sauté on medium to low heat until opaque/white in color.
Once both are done cooking, scoop tortelloni into a bowl or plate and top with shrimp! Sprinkle on the parmesan and enjoy!
Lindsey B. – has been a member of the BEAN Team for 7 years and is the Executive Assistant for the company. Cooking with friends and family is one of her favorite things!