Spicy tortellini and shrimp pan

Ingredients for 2 servings:

• 400 g tortellini, ready-made package
• 200 g shrimp(s), fresh or frozen
• 1 handful of cocktail tomatoes
• 150 g butter
• 1 large garlic clove(s)
• n. B. Chives, fresh
• 1 pepper, hot, red or 2 – 3 pinches of a habanero pepper
• Pinch(s) of herbal salt
• Pinch(s) of ground pepper
• Parmesan, fresh
• basil leaves, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

super easy, quick and outrageously delicious

If you’ve chosen frozen shrimp, you should thaw them overnight or a few hours beforehand. Put the butter in a small container. It doesn’t have to be soft for this. Then press the garlic clove and finely chop the chili. If you don’t have a garlic press, you can finely chop the chili and garlic together in a blender. Finely chop the chives as well. Add everything to the butter and season with herb salt and freshly ground pepper. Now melt the butter very slowly in the microwave at a low temperature, stirring occasionally. It shouldn’t bubble or turn brown around the edges; then the microwave is too hot. Melt it very gently at a low temperature and keep an eye on it. It doesn’t have to be completely liquid. It’s okay if there are still a few crumbs in there. Place the tortellini flat, not on top of each other, in a large, non-stick pan and heat it without oil. When the pan is hot, pour the garlic butter evenly over the tortellini, stir well, and cook until crispy on both sides. Don’t cook at too high a temperature, or the butter will burn. Quarter the cherry tomatoes. When the tortellini have a nice color, add the shrimp and cherry tomatoes to the pan and toss briefly until the shrimp are pink and cooked through. This goes quite quickly. Transfer to a plate and serve with freshly grated Parmesan cheese and a few basil leaves. Tip: This recipe also works well with fresh arugula or vegetables like zucchini, artichokes, or eggplant. Perfect for using up leftovers.