Mediterranean Tortellini #Ragu

Ingredients

• 1 lb shrimp
• shelled and deveined
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sea salt
• 12 teaspoon pepper
• 2 tablespoons butter
• 2 garlic cloves
• minced
• 19 ounces frozen tortellini
• 2 cups Ragu Pasta Sauce (7 herb tomato sauce)
• 12 kalamata olives
• each torn in half
• 1 cup arugula
• 6 tablespoons crumbled feta
• 14 cup pine nuts

Instructions

1. Preheat grill using medium heat.
2. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
3. Rinse shrimp with cold water and pat dry with paper towel.
4. In shallow dish, combine olive oil, balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp pepper.
5. Dip shrimp in olive oil mixture, using your hands to completely coat shrimp.
6. Thread shrimp onto skewers.
7. Grill 10-15 minutes on medium heat, turning once.
8. Remove from heat, wrap in aluminum foil, and set aside.
9. Melt butter over medium heat in skillet.
10. Saute minced garlic in butter 1-2 minutes.
11. Remove from heat before garlic gets brown.
12. Set aside.
13. Add frozen tortellini to boiling water and cook according to package directions.
14. Drain and set aside.
15. Add Ragu 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occassionally.
16. Set aside while you remove shrimp from skewers.
17. In large pasta serving dish, combine tortellini with Ragu 7 Herb Tomato Sauce.
18. Gently stir until all pasta is coated with sauce.
19. Fold in shrimp, olives, and arugula.
20. Sprinkle remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper, feta, and pine nuts on top of pasta.