One-Pan Trattoria Shrimp & Tortelloni Bake

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• butter
  3 tbsp
• cheese tortelloni
  18 oz
• chili flakes
  1 tsp
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• garlic
  4 clove
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• paper towels
• pepper
• salt
• shrimp
  20 oz
• tomato
  4 unit
• tomato paste
  3 oz
• water

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince garlic . Dice tomato . In a small bowl , combine panko breadcrumbs , Parmesan cheese , a drizzle of olive oil , salt , and pepper . Rinse shrimp under cold water; pat dry with paper towels . Season with salt and pepper. Heat a drizzle of cooking oil in a large pan (preferably ovenproof) over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, 3-5 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

   garlic: 4 clove, tomato: 4 unit, panko breadcrumbs: ½ cup, Parmesan cheese: 6 tbsp, olive oil: 2 tsp, salt, pepper, shrimp: 20 oz, paper towels, cooking oil: 1 tsp
2. 

   2

   Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian seasoning , and a pinch of chili flakes to taste; cook until fragrant, ⏱️ 30 seconds . Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Add tomato paste ; cook, stirring, ⏱️ 1 minute . Stir in 1 cup water (1½ cups for 4), mushroom stock concentrate , and cream cheese . Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper. Use pan used for shrimp here.

   Italian seasoning: 2 tbsp, chili flakes: 1 tsp, tomato paste: 3 oz, water, mushroom stock concentrate: 2 unit, cream cheese: 1/2 c
3. 

   3

   Add cheese tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat. Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn't ovenproof, transfer mixture to a baking dish now. Stir in shrimp along with butter.

   cheese tortelloni: 18 oz, butter: 3 tbsp
4. 

   4

   Evenly sprinkle tortelloni with panko mixture. Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. Garnish tortelloni with chili flakes if desired. Divide between plates and serve. Shrimp are fully cooked when internal temperature reaches 145 degrees.