Shrimp Tortellini Pasta Toss Recipe
- 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
- 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.
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.
Reviews for Shrimp Tortellini Pasta Toss
"I used mini cheese ravioli instead of tortellini and made the recipe exactly as written otherwise. We all loved it. This is a great tasting, easy weeknight meal. I love that there are variations of this recipe. I will make this again."
"Simple and quick. I used Italiano Olive Oil. Next time I will add more vegetables."
"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..."
"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."
"Wow! This is really good!"
"I don't like shrimp but my family seemed to like it."
"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."
"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."
"It was fast and easy to make. A whole meal in one pan."
"Made this for supper the other night. Family loved, loved it!! A new favorite recipe to add to my collection!!"
"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!"
"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!"
"Good but bland. It's easy to fix that problem with cheese and herbs."
"Delicious! Followed advice of others and added Parmesan Cheese - Excellent Addition!"
"I simply Love this recipe, the ease and taste of it is brilliant."
"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!"
"So easy to put together this one skillet meal plus it was delish!"
"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."
"We really enjoyed this. The shrimp make the recipe special!"
"I made this lady night and it was wonderful. So easy to make and very flavorful."
"Not bad. My husband liked it. He suggested using tortellini stuffed with Portobello mushrooms next time."
"Super quick & easy to make. Tastes great!"
"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"
"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."
"I was worried how this would taste because of how simple it was. Absolutely delicious! I did add a bit more garlic and also with serving I added shaved Parmesan. Not only is this delicious but also very appealing to the eye!"
"Good recipe! quick and easy!"
"This was quick, easy to make, and delicious."
"Easy, filling and oh so good!"
"Wonderful easy meal!"
"This recipe is a winner!! Easy to make and delicious!!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.