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Recipes


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Miso-Kissed Kale and Gourmet Albacore Salad

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Oregon’s Choice Pacific Pink Shrimp Aguachile

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Orzo Albacore Mediterranean Medley

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Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

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Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

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Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

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Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Shrimp Tortellini

Shrimp Cacio E Pepe Tortellini

 

Shrimp 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.

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