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 29 31
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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: 413 calories, 17g fat (4g saturated fat), 165mg cholesterol, 559mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein Diabetic Exchanges:2 starch, 4 lean meat 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

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
(31)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 7, 2016

"Wow! This is really good!"

MY REVIEW
Reviewed Apr. 4, 2016

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 9, 2016

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

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