Mediterranean Tortellini Ragu

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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.

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Steps

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Preheat grill using medium heat.

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Fill a large pot with water , add 1 tsp sea salt , cover , and bring to a boil on high heat.

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Rinse shrimp with cold water and pat dry with paper towel.

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In shallow dish , combine olive oil , balsamic vinegar , tsp sea salt , and tsp pepper.

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Dip shrimp in olive oil mixture , using your hands to completely coat shrimp.

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Thread shrimp onto skewers.

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Grill 10-15 minutes on medium heat , turning once.

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Remove from heat , wrap in aluminum foil , and set aside.

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Melt butter over medium heat in skillet.

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Saut minced garlic in butter 1-2 minutes.

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Remove from heat before garlic gets brown.

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Set aside.

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Add frozen tortellini to boiling water and cook according to package directions.

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Drain and set aside.

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Add ragu 7 herb tomato sauce to cooked garlic and butter and heat over medium heat 3-5 minutes , stirring occassionally.

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Set aside while you remove shrimp from skewers.

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In large pasta serving dish , combine tortellini with ragu 7 herb tomato sauce.

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Gentl.

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Ingredients

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shrimp, extra virgin olive oil, balsamic vinegar, sea salt, pepper, butter, garlic cloves, tortellini, rag pasta sauce, kalamata olives, arugula, feta, pine nuts