1 lb raw shrimp, deveined with tails on or off
1 shallot, minced
2 cloves garlic, minced
1 tbsp olive oil
4 sundried tomatoes packed in oil, chopped
1/3 cup pitted kalamata olives, roughly chopped
10 oz package fresh cheese tortellini
1 cup Barefoot Chardonnay
¼ cup heavy cream
½ cup feta cheese, crumbled
salt and pepper to taste
Heat a large pan over medium heat. Add the olive oil then add the minced garlic and shallot. Saute briefly, until shallot is translucent and soft. Add the raw shrimp and continue sautéing for about three minutes, until cooked through. Transfer shrimp to a plate to keep warm.
Cook the tortellini according to package directions in boiling water then drain and set aside.
Add the sundried tomatoes and olives to the skillet. Saute for about two minutes. Now add the wine and bring to a simmer. Continue simmering for about 10 minutes. This is when you cook the alcohol out of the sauce so all you’re left with is the delicious wine taste.
Slowly drizzle in the cream to the sauce and continue simmering for a few more minutes. Add the shrimp and tortellini to the pan. Season with a little salt and pepper to taste.
Toss the pasta with the feta cheese and serve immediately.