Recipes
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Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Pesto Potato and Gourmet Albacore Salad
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Oregon’s Choice Shrimp and Cheddar Grits
Oregon’s Choice Pacific Pink Shrimp Aguachile
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Albacore Pesto over Rustic Polenta and Mushrooms
Orzo Albacore Mediterranean Medley
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Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
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Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
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Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Shrimp Tortellini
Shrimp Cacio E Pepe Tortellini
*4 Servings. Perfect for a side dish or double for main course.
- 1 Package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
- 1 Tbsp Olive Oil
- 1 Jar Cacio E Pepe Sauce or Alfredo Sauce
- 1 Tbsp Butter
- 1/4th Onions
- 2 Garlic Cloves
- 2 Cans Oregon’s Choice Shrimp
- Basil (To Taste.)
- Black Pepper (To Taste.)
- Optional: Shredded Parmesan
- Note: If using alfredo sauce, follow directions for sauce, adding 1/4th cup shredded parmesan and 1 Tbsp black pepper.
Pasta:
- Bring 5 quarts of water and 1 Tbsp of olive oil to a boil.
- Add 1 package of three cheese tortellini. Reduce heat and boil gently for 7 minutes.
- Drain water and add sauce.
Sauce:
- Melt 1 Tbsp butter in a pan over medium-low heat.
- Cook 2 minced garlic cloves and ¼ diced onion until onions are translucent. Approximately five minutes without burning garlic.
- Add one jar of cacio e Pepe pasta sauce.
- Add two cans of Oregon’s Choice shrimp until warmed.
- Garnish with a handful of fresh basil and cracked pepper to taste.
