Print Options

Back to Shrimp & Tortellini in Tomato Cream >

Include these items:

Select reviews >

Taste of Home Logo

Shrimp & Tortellini in Tomato Cream

 Shrimp & Tortellini in Tomato Cream
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
4 ServingsPrep: 20 min. Cook: 30 min.


  • 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

2 of 2

Shrimp & Tortellini in Tomato Cream (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/2 cups (calculated without shredded cheese) equals 449 calories, 14 g fat (6 g saturated fat), 182 mg cholesterol, 723 mg sodium, 46 g carbohydrate, 5 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.