Shrimp & Tortellini in Tomato Cream for Two Recipe

4 7 10
Shrimp & Tortellini in Tomato Cream for Two Recipe
Shrimp & Tortellini in Tomato Cream for Two Recipe photo by Taste of Home
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Shrimp & Tortellini in Tomato Cream for Two Recipe

Read Reviews
4 7 10
Publisher Photo
This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's easy to double for company. —Mary Kay LaBrie, Clermont, Florida
Recommended: Our Best Bacon Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 3 cups refrigerated cheese tortellini
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons olive oil, divided
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • Dash crushed red pepper flakes
  • 1 shallot, chopped
  • 1 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup clam juice
  • 1/4 cup white wine
  • 1 tablespoon balsamic vinegar
  • 2 fresh thyme sprigs
  • 2 tablespoons grated Parmesan and Romano cheese blend
  • 2 tablespoons half-and-half cream
  • 5 fresh basil leaves, thinly sliced
  • 1 tablespoon minced chives
  • Shredded Parmesan cheese and minced fresh parsley, optional

Directions

Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.
Originally published as Shrimp & Tortellini in Tomato Cream for Two in Taste of Home

Nutritional Facts

1-1/2 cups: 448 calories, 14g fat (6g saturated fat), 182mg cholesterol, 722mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 33g protein.

  • 3 cups refrigerated cheese tortellini
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons olive oil, divided
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • Dash crushed red pepper flakes
  • 1 shallot, chopped
  • 1 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup clam juice
  • 1/4 cup white wine
  • 1 tablespoon balsamic vinegar
  • 2 fresh thyme sprigs
  • 2 tablespoons grated Parmesan and Romano cheese blend
  • 2 tablespoons half-and-half cream
  • 5 fresh basil leaves, thinly sliced
  • 1 tablespoon minced chives
  • Shredded Parmesan cheese and minced fresh parsley, optional
  1. Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
  2. In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
  3. Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
  4. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.
Originally published as Shrimp & Tortellini in Tomato Cream for Two in Taste of Home

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Reviews forShrimp & Tortellini in Tomato Cream for Two

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MY REVIEW
rlziegler User ID: 3542650 117303
Reviewed Feb. 15, 2013

"Used chicken broth instead of clam juice. Would add more pepper flakes next time. Servings for 2 are VERY large servings."

MY REVIEW
CometCooker User ID: 6386694 123705
Reviewed Feb. 14, 2013

"It was very easy and very good. I toned down the red pepper because we don't like spicy, hot foods and it was perfect, just a touch of spice. Will definately make again."

MY REVIEW
CupcakeML User ID: 6669272 193374
Reviewed Feb. 13, 2013

"I didn't add chives because I forgot to pick them up at the grocery, but otherwise followed the recipe! It was absolutely delicious! Even just the shrimp alone had a fantastic flavor. I kept nibbling on them while I was preparing the rest of the recipe! It was fairly quick and easy to make, and I will certainly make it again."

MY REVIEW
lizzyanne14 User ID: 5996222 117201
Reviewed Feb. 13, 2013

"This is a good recipe but I use this as one of my "go to" quick and easy dinners. I use a jarred low-sodium tomato sauce and cooked frozen shrimp. I also use frozen tortellini. I defrost peel and cut the shrimp up into medium size chunks and then just quickly heat them up in the prepared sauce. I usually add a bit of red pepper flakes to spice it up and red wine before I add the non-fat half&half. Add a salad and you have an easy quick meal."

MY REVIEW
ericahlee User ID: 5394352 117197
Reviewed Feb. 13, 2013

"I reversed the cooking process, adding the raw shrimp at the end so they absorb more of the tomato mixture flavor, then finished with the half n half"

MY REVIEW
Pamela1953 User ID: 678594 132996
Reviewed Feb. 13, 2013

"I am allergic to tomatoes, I left them out and it was still very tasty."

MY REVIEW
campergramma User ID: 6954605 196164
Reviewed Feb. 13, 2013

"I was drawn in by the "it's healthy" claim. Over 700 mg of sodium? Nope....not healthy. Sorry. I tweaked considerably."

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