- 3 cups refrigerated cheese tortellini
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1-1/2 teaspoons olive oil, divided
- 1 teaspoon grated lemon peel
- 1/8 teaspoon pepper
- Dash crushed red pepper flakes
- 1 shallot, chopped
- 1 garlic cloves, minced
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1/2 cup clam juice
- 1/4 cup white wine
- 1 tablespoon balsamic vinegar
- 2 fresh thyme sprigs
- 2 tablespoons grated Parmesan and Romano cheese blend
- 2 tablespoons half-and-half cream
- 5 fresh basil leaves, thinly sliced
- 1 tablespoon minced chives
- Shredded Parmesan cheese and minced fresh parsley, optional
- Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
- In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
- Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
- Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Shrimp & Tortellini in Tomato Cream for Two
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Used chicken broth instead of clam juice. Would add more pepper flakes next time. Servings for 2 are VERY large servings.
It was very easy and very good. I toned down the red pepper because we don't like spicy, hot foods and it was perfect, just a touch of spice. Will definately make again.
I didn't add chives because I forgot to pick them up at the grocery, but otherwise followed the recipe! It was absolutely delicious! Even just the shrimp alone had a fantastic flavor. I kept nibbling on them while I was preparing the rest of the recipe! It was fairly quick and easy to make, and I will certainly make it again.
This is a good recipe but I use this as one of my "go to" quick and easy dinners. I use a jarred low-sodium tomato sauce and cooked frozen shrimp. I also use frozen tortellini. I defrost peel and cut the shrimp up into medium size chunks and then just quickly heat them up in the prepared sauce. I usually add a bit of red pepper flakes to spice it up and red wine before I add the non-fat half&half. Add a salad and you have an easy quick meal.
I reversed the cooking process, adding the raw shrimp at the end so they absorb more of the tomato mixture flavor, then finished with the half n half
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