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Creamy Shrimp Tortellini Recipe

Creamy Shrimp Tortellini Recipe photo by Taste of Home

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My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two.

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Creamy Shrimp Tortellini Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
Dash dried basil
Dash dried oregano
1 cup half-and-half cream
1/4 cup white wine or chicken broth
1-1/2 to 2 cups refrigerated three-cheese tortellini or tortellini of your choice
1 bay leaf
1/2 pound uncooked medium shrimp, peeled and deveined

Directions

In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times.
Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 765 calories, 43 g fat (26 g saturated fat), 324 mg cholesterol, 1,015 mg sodium, 52 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Creamy Shrimp Tortellini in Cooking for One or Two Cookbook , p227

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Shrimp Tortellini

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Reviewed on Feb. 19, 2013 by tizzylm

husband says "a keeper". I made the shrimp for him and used chicken for me. Really good

Reviewed on Apr. 17, 2012 by amendek

I had to make due with the ingredients in my fridge so I actually used a poblano pepper instead of green and red peppers and sour cream instead of half-and-half. Still, this turned out so amazing. It was a perfect combination of creamy and flavorful. Will definitely make again.

Reviewed on Apr. 11, 2011 by mzivich

This sauce is so creamy and flavorful â€“ what a nice change from alfredo! I didn't have any peppers or mushrooms on hand, so I used zucchini. Thanks for the great recipe!

Reviewed on Nov. 26, 2010 by tsmithdavis

What an incredibly good recipe. The cream sauce turns out perfect, and the flavors are very good