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Shrimp & Tortellini in Tomato Cream Recipe
Shrimp & Tortellini in Tomato Cream Recipe photo by Taste of Home

Shrimp & Tortellini in Tomato Cream Recipe

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

Ingredients

  • 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

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.

Directions

  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.
Originally published as Shrimp & Tortellini in Tomato Cream in Taste of Home December/January 2011, p43

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.

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

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 6, 2013

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

MY REVIEW
Reviewed Sep. 27, 2012

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

MY REVIEW
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."

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