Tortellini with Shrimp in Roasted Alfredo Sauce

Roasted Ontario greenhouse peppers add a unique and robust flavor to the Alfredo sauce. It helps to balance the savory notes of this recipe with a touch of sweetness.

Ingredients

3 GREENHOUSE bell peppers
1 package cheese tortellini, cooked
1/2 cup 35% whipping cream
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp butter
1 lb medium shrimp, peeled, deveined, tail removed
Pinch of hot pepper flakes, optional
4 cloves garlic, minced
1/2 onion, finely chopped
2 tbsp lemon juice
1/2 tsp lemon zest
1 package baby spinach
1/4 cup Parmesan cheese, grated
1/4 cup fresh chives, chopped

DIRECTIONS

Grill or broil peppers, turning often, until well charred all over. Transfer to a bowl and cover with plastic wrap. Let steam. Peel and seed. Place in a small food processor. Add whipping cream, chicken broth, half the salt and pepper; purée until smooth.
Cook tortellini according to package directions. Meanwhile, melt butter in large skillet set over medium heat. Cook, stirring until the shrimp turns pink and are just cooked through. Transfer to plate. Add onion and cook until softened. Stir in red pepper mixture. Cook, stirring occasionally until reduced by about half and slightly thickened.
Add lemon juice and lemon zest and cook until heated through. Toss pasta, spinach and shrimp; cook until pasta is coated and spinach is wilted.
Remove from heat; stir in Parmesan cheese and chopped chives. Serve immediately.