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


  • 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: 449 calories, 14g fat (6g saturated fat), 182mg cholesterol, 723mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 33g protein.


  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

Full-Bodied White Wine

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

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khegeman User ID: 2379383 176393
Reviewed Mar. 5, 2014

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

rapyne User ID: 6114585 148917
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."

HoneyBee55 User ID: 6401948 176392
Reviewed Feb. 6, 2013

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

KristenFaicco User ID: 6889208 131194
Reviewed Sep. 27, 2012

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

jjc924 User ID: 4046296 181398
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."

tubidmd User ID: 6324411 193629
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."

aug2295 User ID: 4631582 191206
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!"

annamariatu User ID: 2868247 108870
Reviewed Apr. 22, 2011

"Absolutely fabulous!"

jicook13 User ID: 5843439 131193
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"

jicook13 User ID: 5843439 148916
Reviewed Feb. 28, 2011

"resturant quality"

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