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Shrimp Tortellini Pasta Toss Recipe
Shrimp Tortellini Pasta Toss Recipe photo by Taste of Home

Shrimp Tortellini Pasta Toss Recipe

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4.5 18
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No matter how you toss it up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/4 cups equals 413 calories, 17 g fat (4 g saturated fat), 165 mg cholesterol, 559 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

Directions

  1. Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
  2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
  3. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.
Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat. Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
Originally published as Shrimp Tortellini Pasta Toss in Healthy Cooking April/May 2012, p37

Nutritional Facts

1-1/4 cups equals 413 calories, 17 g fat (4 g saturated fat), 165 mg cholesterol, 559 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Tortellini Pasta Toss

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 30, 2015

"Used herb chicken tortellini, broccoli florets in place of peas, cooked shrimp thawed, thyme, fresh ground pepper, garlic powder, olive oil, parmesan cheese... very good! Will make again!"

MY REVIEW
Reviewed Jun. 13, 2015

"So easy to put together this one skillet meal plus it was delish!"

MY REVIEW
Reviewed Mar. 13, 2015

"This was really excellent AFTER the addition of parmesan cheese. I don't know how this recipe could not have parm. Toss the pasta with the cheese before you toss in the oil/garlic sauce."

MY REVIEW
Reviewed Dec. 24, 2014

"Good"

MY REVIEW
Reviewed Dec. 12, 2014

"We really enjoyed this. The shrimp make the recipe special!"

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