Larry Alexander, Jr., of Bistro 58 at Jake's 58 Hotel & Casino, shows News 12's Lily Stolzberg how to make shrimp tortellini rosato.

Recipe Ingredients:
4 oz. Arrezzio olive oil
14 each 31/40 shrimp
8oz blanched spinach
Pinch ground black pepper
4oz shaved Parmesan Cheese (garnish)
4 Basil (garnish)

Recipe Instructions:
Bring 3 quarts of water to a boil in a sauce pan. Add a pinch of salt and a drizzle of olive oil. Cook Tortellini pasta approximately 9 minutes until al dente.

Heat olive oil in a saucepan, once it reaches the smoke point, add the garlic, then add the shrimp. As the shrimp turn pink add the wine and let reduce. Add the spinach, and tortellini and sauté. Season with pepper.

Ladle the sauce into the bowl. Add the shrimp, tortellini and spinach. Garnish around the bowl with shaved Parmesan cheese and top with basil.

Sauce Recipe Ingredients:
9 plum tomatoes Fresh,
4 oz. Arrezzio olive oil
½ yellow onions, finely diced
8 basil leaves, fresh, chiffonade, (cut into thin strips)
4 cloves garlic, crushed.
Pinch crushed red peppers
1 tsp fresh Oregano
1 tsp. sugar
½ cup reduced heavy cream
6oz grated Parmesan Cheese
Kosher salt and black pepper, to taste

Recipe Instructions:
Core the tomatoes, then score the skin of each tomato with a paring knife. (making an X)

Place tomatoes into a pot of boiling water and boil for approximately 1 to 2 minutes.

Remove tomatoes and shock in an ice bath.

Peel and dice tomatoes, place in a bowl

Heat olive oil in a saucepan, once it reaches the smoke point, add the garlic and crushed red pepper. Sauté until garlic browns then add the diced onions.

Add fresh oregano, then add diced plum tomatoes and sauté for approximately 6 minutes. Salt and Pepper to taste.

Add chopped basil at the end. Then add heavy cream and cook for 2 minutes. Add Parmesan cheese. Reduce heat to low stirring consistently.