Boil salted water and cook the tortellini in it according to instructions. Meanwhile, slice the zucchini and finely chop the arugula. Heat the butter in a pan and sauté the peas, zucchini and arugula. Add the shrimps after 3 minutes. Deglaze with grappa, stir well and simmer covered for 2 minutes. Now add the cream. Lift the cooked tortellini out of the cooking water, drain and mix with the vegetables. Stir in chopped dill and season with salt and pepper.
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