This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. —Mary Kay LaBrie, Clermont, Florida
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon olive oil, divided
- 2 teaspoons grated lemon peel
- 1/4 teaspoon pepper, divided
- Dash crushed red pepper flakes
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 bottle (8 ounces) clam juice
- 1/2 cup white wine
- 2 tablespoons balsamic vinegar
- 4 fresh thyme sprigs
- 1/4 cup grated Parmesan and Romano cheese blend
- 1/4 cup half-and-half cream
- 10 fresh basil leaves, thinly sliced
- 2 tablespoons minced chives
- Shredded Parmesan cheese and minced fresh parsley, optional
- Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon 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, thyme and remaining pepper. 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, cream, basil, chives and shrimp.
- Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 4 servings.
Originally published as Shrimp & Tortellini in Tomato Cream in Taste of Home December/January 2011, p43
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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