The husband and I both come from Italian families, and our absolute favorite meals to make always involve pasta. So we couldn’t wait to try out a new recipe using one of the new Bertolli Riserva sauces. This is actually Bertolli’s 150th Anniversary, and to celebrate, they are giving us 150 ways to bring Tuscany to our table.
With four kids, our life can get pretty chaotic. So it is extremely special to us, when we can all come together for a delicious meal and really celebrate life. And when we do, we want to be enjoying something delicious! After searching through Bertolli’s Cooking School for meal inspiration and tips, I found number 47: Asiago Shrimp Pasta Primavera. Perfect!
This particular recipe uses the Bertolli Riserva Asiago Cheese with Artichokes Sauce. It was delicious! So glad that we bought a few jars :)
This recipe is perfect for a family dinner on a weeknight, as it doesn’t take much prep!
- 8 ounces tagliatelle [or fettuccine]
- 4 cups assorted cut-up vegetables, (broccoli, carrots and cauliflower)
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 Tbsp. Bertolli® Classico™ Olive Oil
- 1 lb. peeled and deveined uncooked large shrimp
- 1 clove garlic, minced
- 1 jar Bertolli® Riserva Asiago Cheese with Artichokes Sauce
- Cook pasta in large pot of salted water according to package directions, adding vegetables during last 3 minutes of cook time.
- Meanwhile, combine bread crumbs and cheese in small bowl. Heat 2 tablespoons oil in large nonstick skillet over medium heat and cook crumb mixture, stirring frequently, until toasted, about 5 minutes ; remove and set aside.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in Bertolli® Riserva Asiago Cheese with Artichokes Sauce and bring to a simmer over medium heat. Toss with pasta and vegetables and sprinkle with toasted bread crumbs. Garnish, if desired, with chopped fresh parsley.
It tasted as amazing as it looks! The whole family loved it, and we will definitely be making it again. And what is pasta, without wine? ;)
Here’s another reason to love Bertolli – they are partnering with No Kid Hungry, who’s mission is to end child hunger in America by ensuring kids have the healthy food they need, every day. And you can help too! For each photo shared via social media using #MyTuscanTable throughout October, Bertolli will make a $1 donation to No Kid Hungry. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. The Bertolli brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive.
So please join me in trying out some of Bertolli’s amazing recipes, and sharing them on your social media accounts. Together, we can help end child hunger in America!