Shrimp Tortellini Pasta Toss Recipe

Shrimp Tortellini Pasta Toss Recipe photo by Taste of Home

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No matter how you toss it up, shrimp and thyme play nicely with any spring-fresh vegetable. —Healthy Cooking Test Kitchen

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Diabetic Friendly

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Shrimp Tortellini Pasta Toss Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Directions

Cook tortellini according to package directions, adding the peas during the last 5 minutes of cooking.
In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
Drain tortellini mixture; add to skillet. Stir in the salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.

Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.
Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

Nutritional Facts 1-1/4 cups equals 413 calories, 17 g fat (4 g saturated fat), 165 mg cholesterol, 559 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

Originally published as Shrimp Tortellini Pasta Toss in Healthy Cooking April/May 2012, p37