Back to Shrimp & Tortellini in Tomato Cream

Print Options


Card Sizes

Shrimp & Tortellini in Tomato Cream Recipe

Shrimp & Tortellini in Tomato Cream Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Shrimp & Tortellini in Tomato Cream

Sort By :
Reviewed Mar. 5, 2014

"Very good, but I did think it needed more cream."

Reviewed Feb. 13, 2013

"This is a great Tomato base recipe with or without the shrimp. Cheese ravioli would also work instead of the tortellini. Rather than using the clam juice I made a shrimp stock from the shells of the shrimp."

Reviewed Feb. 6, 2013

"I've made this several times and my FAMILY loves it!"

Reviewed Sep. 27, 2012

"This was an easy dish to make, absolutely delicious!"

Reviewed Jan. 26, 2012

"I thought this was good, but my husband and daughter did not like it. I thought the flavor was good but I don't think I would say it was something out of an Italian restaurant."

Reviewed Nov. 4, 2011

"I will definitely make this dish again. My husband and I agreed it reminded us of a meal in a fine restaurant."

Reviewed May. 22, 2011

"OMG, this was delicious!!! Any restaurant would be lucky for such a quality dish. I left out the clam juice because I didn't have, but still, yum!"

Reviewed Apr. 22, 2011

"Absolutely fabulous!"

Reviewed Mar. 1, 2011

"I forgot to say that when I made this dish I add some cornstarch and water together and stirred it in the broth to thicken a bit"

Reviewed Feb. 28, 2011

"resturant quality"

Reviewed Feb. 20, 2011

"This recipe is reminiscent of a 5 star Italian restaurant and is a fine meal to impress any discriminating palette."

Reviewed Feb. 14, 2011

"My family loves this dish! I'm making for all of us tonight for our Valentine's dinner."

Reviewed Jan. 9, 2011

"Delicious and satisfying. Great with a loaf of crusty bread. Will definitely make this again!"

Reviewed Dec. 17, 2010

"Wow tastes like right out of an Italian Restorant! Will definitely make this again!"

Reviewed Dec. 17, 2010

"We loved it...can't wait to take it to work and eat leftovers for lunch!"

Reviewed Dec. 5, 2010

"Excellent recipe which was full of flavor . I would definitely make it again. It makes a great sauce. One could also use it with fettuccine noodles."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.