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

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4.5 31 34
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No matter how you toss 'em 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


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


  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

Light-Bodied White Wine

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

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gdubmom User ID: 5898359 255047
Reviewed Oct. 5, 2016

"We've made the shrimp tortellini and the asparagus fettuccine variations, both were very tasty and simple enough for a beginner home cook, my husband, to make on my night out. I prepped the shrimp and veggies, and he was able to take it from there.

The main change I've made has been using schmaltz in place of the olive oil, I also used the entire bunch of asparagus.
I don't see the point of dividing the oil, though, since it's all going in the skillet at the end..."

flipperpie User ID: 7104866 251884
Reviewed Jul. 26, 2016

"It's been too hot to cook so I am always looking for fast dinners that do not need a lot of heat (like the oven). Made this , which is very good, but I thought it needed more of a zip so I made a few changes which I think made it' delicious. I added Bay Seasoning like others recommended, but I also added a squeeze of fresh lemon, asparagus instead of peas and topped it.with Black peppercorn Asiago cheese.. If you like your food to have a little zip try this cheese instead of Parmesan."

veggiemama User ID: 4640590 246741
Reviewed Apr. 7, 2016

"Wow! This is really good!"

xlsalbums User ID: 5254917 246571
Reviewed Apr. 4, 2016

"I don't like shrimp but my family seemed to like it."

tennis-twin User ID: 1886932 244360
Reviewed Feb. 23, 2016

"Very easy, quick meal. I added mushrooms and scallions and omitted thyme. Needed to add parmesan cheese for more flavor. A little bland but overall a good recipe."

rac20585 User ID: 3289531 241803
Reviewed Jan. 15, 2016

"Fast, easy, and delicious. My whole family gobbled it up! I like the mushroom idea suggested by KittieCatt...will try adding some next time. But overall a great weeknight recipe."

abashu User ID: 6784654 241387
Reviewed Jan. 9, 2016

"It was fast and easy to make. A whole meal in one pan."

peeling User ID: 8471310 233688
Reviewed Sep. 29, 2015

"Made this for supper the other night. Family loved, loved it!! A new favorite recipe to add to my collection!!"

KittieCatt User ID: 6154720 233383
Reviewed Sep. 24, 2015

"This is a very delicious dish, and also easy to prepare. I added a few sliced Baby Bella mushrooms, and a couple of shakes of Old Bay Seasoning for yet more flavor (since some folks mentioned that they thought this dish was a bit bland.) We liked it with the peas, but next time I'll try using Broccolini (it's not Broccoli...but it's in the same family). We all loved this dish, so thanks for a lovely recipe!"

bettyboop330 User ID: 126701 232987
Reviewed Sep. 16, 2015 Edited Aug. 2, 2016

"Wow - we really loved this. The only major change I made was to toss in pesto (my own homemade) at the end. Minor changes involved changes in amounts of ingredients, such as doubling the amount of tortellini. I used dried tortellini instead of frozen, and added oregano, The question of blandness was taken care of by the pesto. Even my husband was impressed, and said I should make it again soon!"

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