Sometimes I forget how lucky I am. I am a wear-my-heart-on-my-sleeve-Type-A-planner-to-the-extreme-girl, and there are times when I just get so caught up in my emotions, and the fact that I cannot be in control 100% of the time, that I forget to stop and just enjoy life. Luckily I am surrounded by some pretty incredibly supportive people; that includes my co-workers, family and friends both near and far, and my boyfriend who tries with all of his might to keep me grounded, but sometimes there's just no stopping this 110 mph brain of mine. I know New Year's resolutions are usually done in January, but I've decided to make a Christmas in July resolution and try to let go of even just a fraction of control and just...be. Be happy. Be content. Be me. And being me means being in the kitchen. With such a hectic schedule lately I've been going for simple dinners that I can get to the table in under 30 minutes, and this one takes the cake.
Cheesy Shrimp & Tortellini Bake
- 16 oz. raw jumbo shrimp, peeled, deveined, and patted dry with paper towels
- 1 tbsp. olive oil
- salt & pepper to taste
- 20 oz. package four cheese tortellini
- 2 cups tomato basil marinara sauce
- 3 tbsp. freshly grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp. fresh parsley, minced
Bring a large pot of salted water to a boil. Add in the tortellini and cook according to the packaged directions. Drain the tortellini and set aside. Heat up the marinara sauce in the same pot for 3 minutes, or until heated through.
Meanwhile preheat the oil in a large cast-iron skillet over high heat. Season the shrimp with salt and pepper. Cook in the hot oil on both sides until the shrimp is pink all the way through, about 3-4 minutes. Remove from the heat and set the shrimp aside on a plate.
Add the tortellini in the marinara sauce into the cast iron skillet and spread into an even layer. Top with the cooked shrimp. Sprinkle the parmesan on top, then finish with the shredded mozzarella.
Broil in the oven until the cheese is melted and starting to turn slightly golden brown.
Remove from the broiler and garnish with chopped parsley. Serve hot.