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Creamy Shrimp Tortellini

 Creamy Shrimp Tortellini
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.
2 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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

2 of 2

Creamy Shrimp Tortellini (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.