In the kitchen: Cheesy Tortellini Bake with Gulf Shrimp

In the Kitchen
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Chef John Granata from Camille’s and TV Maitre d’ Joe Zito were in the Rhode Show kitchen Thursday to show us how to make Cheesy Tortellini Bake with Gulf Shrimp.


  • 1 lb. Cheese Tortellini
  • 1 lb. Shrimp, peeled, de-veined & tail off
  • 1 bunch Fresh Asparagus, cut 1 ½” from the top
  • ½ cup Olive Oil
  • 3 cloves Garlic, chopped
  • 1 pint Grape Tomatoes
  • 1 cup Heavy Cream
  • ½ cup Grated Romano Cheese
  • 1 cup Shredded Mozzarella
  • Salt & Pepper


  1. Bring a large pot of water to a rapid boil. Add 1 tablespoon of salt. Add tortellini and cook until they float. Drain and set aside.
  2. Heat olive oil in a large sauté pan on medium heat. Add shrimp and asparagus tips and cook for 3 minutes.
  3. Add grape tomatoes and garlic and cook for 2 minutes.
  4. Add cream and Romano and reduce by a third.
  5. Add tortellini, mix well and adjust flavor with salt and pepper.
  6. Next, place mixture in a large casserole. Cover with mozzarella cheese and bake in a preheated 425 degree oven. Remove after 10-15 minutes or until bubbly.

About the Restaurant:

Camille’s Restaurant
71 Bradford St.
Providence, R.I. 02903
(401) 751-4812

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