Shrimp Tortellini Pasta Toss Recipe
Shrimp Tortellini Pasta Toss Recipe photo by Taste of Home
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
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 4, 2014

"I made this lady night and it was wonderful. So easy to make and very flavorful."

MY REVIEW
Reviewed Mar. 29, 2014

"Not bad. My husband liked it. He suggested using tortellini stuffed with Portobello mushrooms next time."

MY REVIEW
Reviewed Mar. 23, 2014

"Super quick & easy to make. Tastes great!"

MY REVIEW
Reviewed Mar. 17, 2014

"Made this twice so far. First time followed the recipe exactly as written. This has a nice mild flavor. It was also good preheated for lunch at work. The second time I used tricolored tortellini and used corn & peas. These subtle changes didn't really change the flavor"

MY REVIEW
Reviewed Mar. 11, 2014

"Anything with shrimp appeals to me. I live in Tampa where shrimp is a local catch, so this recipe is right down my alley.. I have made similar dishes, but nothing with the refrigerated tortellini.. so I just knew this would be a favorite. I added a splash of Greek salad dressing to the pan just before serving, along with a spritz of lemon juice. As a volunteer field editor, I rate this recipe as a five star excellent."

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